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12 Days of Coffee Returns!

  • 7 min read

12 Days, 12 Coffees, 12 Incredible Brews. 

That’s right, 12 Days of Coffee is back, and this time we’re bringing along some brand new coffees that will launch exclusively with the set. Each pouch contains 60g of incredible single origin, specialty coffee, which if you ask us, is enough to turn 12 days into 24 advent days. 😉

This set is extremely limited, so get yours before they’re gone forever. 

Read on to find out little bit about each of the coffees that are featured in the set.

 

1. Brazil Fazenda Pantano

Brazilian coffee is world renowned and this speciality coffee from The Cerrado region is exceptional. Farmed at the Fazenda Pantano Estate, the coffee has a highly complex flavour profile with berry sweetness and praline nuttiness.These coffee beans create a clean cup with a bright body & highly complex flavour. Full flavour, rich with berry sweetness and praline nuttiness. The Fazenda Pantano Estate also supports a local school, and funds training schemes for their staff.

 

2. Peru Jaen Cajamarca

From the surroundings of Jaen, the primary city of northern Peru's Cajamarca region, comes this distinct coffee blend. Although Cajamarca boasts perfect conditions for premium coffee cultivation, including a wealth of unique varieties, many producers face challenges in preserving the coffee's quality due to gaps in infrastructure and know-how. Those most affected are the unaffiliated farmers. The blend comprises beans harvested by smallholders during the peak of the season in high-altitude zones. These beans are processed and sun-dried right on the farmers' estates. Notably, most of these dedicated farmers from Northern Peru employ manual pulping machines and fermentation tanks on their property, a testament to their commitment to producing top-notch coffee. After processing, they transfer the beans in parchment form to the Falcon depot in Jaen. Here, the beans undergo quality checks, moisture analysis, roasting, and tasting. These hardworking farmers are involved in the entire production chain, from picking to processing, often choosing to dry their coffee on patios lined specially for the purpose. Standard fermentation times range between 24 to 36 hours. The prevalent bean varieties from this region are caturra, catuai, and typica. Due to the smaller quantities of these daily harvests, we've opted to blend them, resulting in a coffee bursting with rich fruit flavours, intricate nuances, and floral notes.

3. Honduras Abeja 

This coffee is produced and processed by families that have diversified incomes and that, along with their coffee farms, also have bee hives. The objective is for Capucas to further promote honey production among their associates – coffee producers and beekeepers – and therefore diversify their income and have great economic stability. Existing apiarists can benefit from new and better hives, and those new to bee-keeping equipment and training. It is hoped the women and young of the communities will make the most of this opportunity. And the coffee? With all those extra pollinators helping to pollinate the coffee, as well as the shade trees of plum, banana, pepeto, and guama yields can be increased, further benefitting the farmer and us. Ripe cherries are picked by the men and women of the community, collated at the producer’s home and then taken to the cooperative’s wet processing plant where the pulping and drying process takes place. Drying is done in COCAFCAL solar dryers. The coffee is dried for 15 to 22 days depending on the weather. Simply put, the more sunny days, the faster the coffee dries, the more cloudy days, the slower the coffee dries. 

4. Colombia Aponte

Produced by smallholders in rural areas in Aponte, Nariño. Most of the coffee growers our import partner Cofinet work with belong to an indigenous reserve called Aponte. They work with approximately 200 coffee growers from different associations across this region. Coffee farmers who are part of this Regional Plus program started creating Honey processed coffees in 2018. They have achieved great success with this method due to the low volume of coffee they process this way. Additionally, the weather conditions are perfect for processing Honeys which results in complex and delicate cup profiles. This microlot is 100% Caturra. This variety originated in Minas Gerais, Brazil and is a natural mutation of Red Bourbon. Caturra produces higher yields and is more resistant to plant diseases than Bourbon.

5. Rwanda KCRS

This coffee is produced by women farmers; there are some male members of the families but the women took over ownership and charge of the land. The support that a smallholder farmer often relies on has been found to flourish under this structure, and it is often now used as a methodology to help improve the coffee on a farm if an individual is struggling. We source the coffee through Kinini and Jacquie has been active in helping them organise themselves since some of the women supplied coffee to them. Jacquie supported the women with registering their cooperative, and they made 12 groups depending on which village they were near to help manage training and travelling. Jacquie said, "after all this was in place I promised them that I will market their coffee by the co-op name. These women are now coffee expert farmers".

6. Guatemala Finca Filadelfia

The Dalton family honours its coffee growing heritage by continuing to operate their farm in Antigua and by exporting high quality Guatemalan coffee around the world from neighbouring farmers. Their own farm, Finca Filadelfia is currently being operated by 5th and 6th generations. 

This Finca was the first coffee farm in Antigua, born out of a devastating recession facing farms across the country. Manuel Matheu initially borrowed the land in 1864 to plant some coffee. After his first harvest, he went to London and achieved great success selling his first crop. His great great great granddaughters are continuing his story by way of women owned import company Coffee Bird.

7. Uganda Bukonzo Dream 

The name is derived from The Bakonzo Tribe. A group of descendants living throughout the Rwenzori Mountains, covering both Uganda and Democratic Republic of Congo. Individuals do not necessarily identify as citizens of either country, they will proudly announce their Bakonzo heritage. 

Our importing partner Omwani worked closely with the washing station manager, Chris, who was from the Tribe. Chris relayed that his dream would be to have coffee from the Bakonzo people roasted and enjoyed by the people of the UK. Fast-forward and this then became a reality, which is turning into a great success! And that is how Bukonzo Dream was born.

8. Rwanda Vunga

Vunga Cooperative Families is a woman-led, well-established small cooperative. They began their partnership with Muraho Trading Co, who help affiliate cooperatives increase their quality of production, fetch a higher price for their coffee, and introduce them to new markets, in 2017. The cooperative itself however, has been in operation since 2009. Vunga's producers receive bonus second payments as well as health insurance through the cooperative.

9. Colombia Alejandra Muñoz

Alejandra Muñoz, is a 26 year old woman from Brussels-Pitalito, located in the mountains of the South East of the department of Huila in Colombia. She is proudly on a path of discovering the world of coffee after meeting husband, well-known coffee producer Jhonatan Gasca. Alejandra now supports her husband on the Zarza farm, which is over 6 hectares and is located at 1,540 meters above sea level. Family work, respect and their shared love for coffee make the Zarza farm continue to grow and position itself as producers of high quality coffees. The pink bourbon variety is a hybrid between red and yellow bourbon, a very rare and coveted coffee. It is known for its bright, floral flavour that also packs a fruity punch.

10. Ethiopia Dhilgee Danche

Dhilgee means "bloody red" in the Oromiffa language. This concept represents coffees that have light florals, red berries, purple fruit, and are overall round and sweet. Danche is a washing station located in Chelbesa, Gedeo. They buy cherries from 400 farmers who produce good yields thanks to fertile soil and good farming methods. This washing station has organic certification. The cherries are pulped by a traditional Agaarde Discpulper. Skin and fruit pulp are removed before the machine grades the parchment in water as 1st or 2nd quality, determined by density. Coffees are washed in channels and graded in water by density. The lower density (lower quality) will float and are removed, leaving only the denser and therefore higher quality beans which are separated as higher grade lots.

11. Colombia Luis Anibal Calderon

This coffee is produced by Luis Anibal Calderon. This coffee was carefully hand-picked in order to use only the ripest cherries, exposed to a dry anaerobic fermentation of 48 hours before pulped inside grainpro bags, and 18 hours after pulped inside ceramic tanks later sundried on raised beds to 10.5 % moisture content. This microlot is 100% Pink Bourbon. This varietal is currently under research in order to determine its origin. It is said that it is a mutation that took at 2100 m.a.s.l in Huila.

12. Ethiopia Odaco

Scoring a whopping 89 Specialty Points, this coffee from the Shantawene community is a micro-lot and has been called “Odako” to reflect the powerful culture of Shantawene, Sidama people. Odako is a popular tree name in Shantawene, Bensa. The Odako tree is where the Shantawene community meets under the tree to resolve the conflicts in the area. There is a similar tradition in other parts of Ethiopia as well for example the 'Oda' tree in Oromo. The coffee is sourced from 563 Daye Bensa member farmers from the Shantawene area and Gatta Daye Bensa Farm. Daye Bensa micro-lots are a limited production, this approach help them to focus on the quality of the beans. As soon as the coffee is received it gets sorted by floating and picking out the ripe cherries. The coffee is then dried on African beds for 13-15 days; one person is assigned per each individual bed to rotate the cherries every 15 minutes to ensure uniformity of drying. At Daye Bensa traceability is extremely important for their micro lots. The record-keeping book is carefully handled and separation is key to guaranteeing the highest level of quality. When the cherries are received they get separated, the coffee is then kept separate throughout drying, processing, and storage. Label state the delivery dates, farm name, lot number, and other details related to the particular lot.

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