Christmas Coffee - Dark Roast

A small bag filled with wonders, along with a lusse bun, no blunder. Christmas party, mother-in-law's visit or morning coffee, this coffee goes with any shirt.

The coffee in this bag comes from farms in Nicaragua, Honduras and Brazil. At altitudes of 900-1800 m above sea level, the coffee is grown and carefully picked by hand. Together, these beans create a dark, rich feeling of chocolate and nut with hints of plum!

NICARAGUA

Cooperatives and farmer associations in Nicaragua comprise a large proportion of the country's coffee producers, and they take their destiny into their own hands. By placing great importance on quality and by aiming for the international specialty coffee industry, cooperatives and farmer associations help their members gain influence and imports that will hopefully generate enough profit to enable farmers to continue to improve and invest in their farms and their families.

Large and medium-sized (10+ hectares) farms also have a significant place in Nicaragua’s coffee landscape. Many of these farms have also prioritized social and environmental issues and are working on quality improvements at both the cultivation and post-harvest levels. Farmers mostly process the coffee on their own farms, and the coffee is usually dried on large patios in the sun.

BRAZIL

The region has around 4,500 farmers cultivating an area of 210,000 hectares. The Cerrado has a dry climate during the harvest, which means that the coffee is less affected by post-harvest humidity, which allows for a more even drying process. The coffee is dried on patios for 12-15 days in the natural way by leaving the entire berry on the bean. Brazil has a history of producing large quantities of commercial coffee and when it began to see the potential in specialty coffee, it already had effective tools that made production scalable in a way that is difficult to achieve in other countries.

Cerrado coffee farms are grown in areas with altitudes ranging from 800 to 1,300 meters above sea level and are known for consistently producing high-quality coffee with a repeatable profile. Regardless of the size of the farm, there is a spirit of professionalism among Cerrado coffee producers. Entrepreneurship is part of the farmers’ DNA, and many producers are second or third generation growers who also hold degrees in agronomic engineering, business management and administration. While every family story is different, Cerrado is characterized by an entrepreneurial attitude.

HONDURAS

Honduran coffees can be so amazing when they come from the right places and are well processed. They often have more complexity, depth and richness than other Central American coffees. Intibuca stood out with delicious coffee, and huge potential to produce more if the producers could find a market. - The Intibuca Project!

These producers have organized themselves into a group that comes together to learn and share knowledge. They elect a chairman every year, who for several years in a row has been Wilmer Alexis Grau Montoya. They hold regular meetings, to organize themselves and their production and to support each other in improving the quality of their coffee. This group of producers makes a huge effort and reinvests in their infrastructure on their wet mills, drying facilities and back into their production. This is an exciting development, as it allows for greater traceability and separation of high-quality micro-lots, and it is by no means common for Honduran coffee producers.

Facts about the coffee:

Nicaragua, Honduras & Brazil

Altitude: 900-1800m

Process: Washed & Natural

Flavor notes of chocolate, nuts and plums