{"product_id":"bogalech-dukkale","title":"Bogalech Dukkale","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\n\u003cp\u003eBogalech Dukkale is a 45-year-old producer who manages a four-hectare farm in Sukke Qutto, Shakiso, inherited from her parents. For the past four years, her coffee has been separated into distinct micro-lots rather than being blended into community lots, thanks to a partnership between the importer Osito and Ture Waji of Sookoo Coffee. This separation allows her work to be recognized individually rather than disappearing into larger regional blends.\u003c\/p\u003e\n\n\u003cp\u003eThe lot features the Gibirinna 74110 variety, a compact, small-bean selection from the Jimma Agricultural Research Centre (JARC) known for its resistance to coffee berry disease. Grown at 2,000 meters in the volcanic soil of Guji, the cherries were dried on raised beds for 21 to 28 days in thin layers. This slow, careful drying process at high altitude creates the conditions for sweetness and complexity to develop naturally in the cup.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Subtext\u003c\/h2\u003e\n\n\u003cp\u003eSubtext is a team of coffee professionals roasting in one of the industrial hold-outs of Toronto, Canada. They started with a clear philosophy: quality coffee is a direct connection to agriculture, to seasonality, to micro-regionality, and to the human labour behind each picked and processed coffee cherry. This is why they don't blend coffee, don't rename coffees, and don't roast their coffee dark. They believe these common practices have worked to keep producers and their treatment veiled while holding the standards of coffee quality shrouded in mystique meant to serve only the coffee consuming world.\u003c\/p\u003e\n\n\u003cp\u003eTheir roast philosophy is simple: maximize flavour complexity and balance while bringing out as much origin character as possible. They avoid any roast flavour in their profiling while ensuring enough development to avoid imbalanced cups. Their roasts are calibrated to the second and to the degree, with minute changes constantly made based on blind evaluation. For production consistency, they employ a ColorTrack to measure the degree and consistency of each roast, along with frequent moisture and density analysis of the green coffee, various sensitive thermocouple readings throughout roasts, hundreds of colour readings of the roasted coffee to assess development and uniformity, and solubility testing of profiles once they're brewed.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Subtext was borne out of Boxcar Social (one of my favourite places to meet up with friends here in Toronto), during the pandemic. Since then, they've built out one of the more interesting and comprehensive coffee lineups in the country. Near and dear to me, they release an annual transparency report; each report is a thoughtful and honest analysis of the effort they put in to reducing the footprint of their coffee.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Subtext","offers":[{"title":"Default Title","offer_id":43947960434748,"sku":null,"price":27.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/265ae673-8208-4e30-a073-745c987fb292.webp?v=1770240110","url":"https:\/\/stillwatercoffee.ca\/products\/bogalech-dukkale","provider":"Stillwater Coffee Club","version":"1.0","type":"link"}