Advent Calendar 2021


Coffee 1 - Demeka Becha

The first coffee to kick off our advent calendar is a special prep day lot from Sidama Ethiopia. Sourced by Catalyst Trade, this coffee is traced from a single day harvest, single batch washed process and all the way to milling and export.


Sidama, Ethiopia
Producer: Ayele Tulu
Variety: 74-158/165/112/110/40
Process: Washed
Elevation: 2100-2200 masl


Tasting Notes: Chamomile, Nectarine, Honey, Assam Tea


We recommend Recipe A in our brew guide


Coffee 2 - Yemen Experiment 4

From our first season of experimental process partnership with Mokha King Coffee, this is experiment 4 (a non-released coffee and exclusive to this Advent Calendar). Experiment 4 is an aerobic and anaerobic mixed fermentation.


Farm: Obaraat
Producer: Mokha King
Variety: Jaadi
Process: Anaerobic and Aerobic Natural
Elevation: 2148masl


Tasting Notes: Hibiscus, Tangerine, Date


We recommend Recipe B in our brew guide


Coffee 3 - El Paraiso Lychee

A very popular coffee that we initially brought in back in 2019 through Koffee Route. Since then, we've been fortunate to work directly with Diego and his family and team. We now commission full lots, like this Lychee Castillo (the second this year!).


Cauca, Colombia
Producer: Diego Samuel Bermudez Tapia
Variety: Castillo
Process: Double Anaerobic Thermal Shock
Elevation: 1930masl


Tasting Notes: Osmanthus, Peach Tea, Lychee Candy


We recommend Recipe B in our brew guide


Coffee 4 - Lo Prometido Java Natural

Every season we bring in two or three lots from Luis Balladarez in Nicaragua, and a lot from Lo Prometido has become an annual request.


Mozonte, Nicaragua
Producer: Luis Balladarez
Variety: Java
Process: Natural
Elevation: 1500-1800masl


Tasting Notes: Mangosteen, Guava, Poached Pear


We recommend Recipe B in our brew guide


Coffee 5 - Finca Momoto Lot Lovely

The farm is named after a beautiful and colourful bird in Panama ("Momoto," or "Motmot" in English). This natural geisha was named "Lovely" as producer Luis believes anyone can fall in love with this coffee. Very balanced with sweet fruits, floral, nice acidity and mouthfeel.


Chiriqui, Panama
Producer: Aliss Hartmann and Luis Miranda
Variety: Geisha
Process: Natural
Elevation: 1500masl


Tasting Notes: Jasmine, Lime, Apricot, Mango, Brown Sugar


We recommend Recipe B in our brew guide


Coffee 6 - Don Eli Lactic Natural

A rare fermentation experiment at Micromill Don Eli in Costa Rica. Called "Lactic" Natural as a starter culture mix was used to encourage lactose bacteria during the fermentation phase.


Tarrazu, Costa Rica
Producer: Carlos and Jacob Montero
Variety: Catuai
Process: Lactic Natural
Elevation: 1800masl


Tasting Notes: Melon, Strawberry, Kyoho Grape


We recommend Recipe B in our brew guide


Coffee 7 - Kenya Ruru Natural

This coffee arrived along with several lots we obtained from coffee importer Tri-Up (based in Taiwan). They have been at the forefront of process experiments at the farm-level. This coffee is their "Tri-Up" Sun Process (natural process), which is harder to perform in high humid environments and with Kenyan coffee (which tend to be larger in size).


Nyeri, Kenya
Producer: Ruru Factory
Variety: SL28/SL34/Batian/Ruiru 11
Process: Natural Tri-up Process
Elevation: 1800masl


Tasting Notes: Pomegranate, Strawberry, Fig


We recommend Recipe B in our brew guide


Coffee 8 - Finca Castellon

A special prep coffee from Jairo Arcila's Geisha-only farm at Finca Castellon in Colombia.


Quindio, Colombia
Producer: Jairo Arcila
Variety: Geisha
Process: Lactic Fermentation Washed
Elevation: 1700-1750masl


Tasting Notes: Floral, Apricot, Lemongrass, Panela


We recommend Recipe B in our brew guide


Coffee 9 - El Vergel Lagoon Java

Situated on "Black Mountain," El Vergel Estate has been producing a variety of coffees and experimenting with new and innovative processing techniques. This lot, called Lagoon Java, is a rare java variety plantation situated beside a natural lagoon on the estate, benefitting from its own microclimate.


Tolima, Colombia
Producer: Shady Bader
Variety: Java
Process: Anaerobic Honey
Elevation: 1500masl


Tasting Notes: Floral, Raspberry, Mandarin, Dried Figs


We recommend Recipe B in our brew guide


Coffee 10 - Finca Maracay White Wine Fermentation

An anaerobic natural coffee, this coffee process was named "White Wine Fermentation" as Luz and Jairo (her husband) found the process to create a coffee that resembles white wine in body and acidity. This coffee was a Roastery Select Subscription coffee and reserved for this Advent Calendar.


Quindio, Colombia
Producer: Luz Helena Salazar
Variety: Castillo
Process: Anaerobic Natural
Elevation: 1400masl


Tasting Notes: Grapefruit, Blackberry, Vanilla


We recommend Recipe B in our brew guide


Coffee 11 - El Paraiso Yuzu

An unreleased coffee from El Paraiso, Yuzu is a special prep yeast fermentation Bourbon.


Cauca, Colombia
Producer: Diego Samuel Bermudez Tapia
Variety: Bourbon
Process: Anaerobic with yeast starter
Elevation: 1930masl


Tasting Notes: Yuzu, Tangerine, Orange, Milk Tea


We recommend Recipe B in our brew guide


Coffee 12 - El Paraiso Peach

A special two stage fermentation pink bourbon from El Paraiso. It's hard to choose a favourite amongst coffees that we bring in from El Paraiso, but this one is up there.


Cauca, Colombia
Producer: Diego Samuel Bermudez Tapia
Variety: Pink Bourbon
Process: Two Stage Fermentation
Elevation: 1930masl


Tasting Notes: White Peach, Sakura, Milk Tea


We recommend Recipe B in our brew guide


Coffee 13 - Basha Bekele Lot 2

This coffee, sourced by Catalyst Trade, placed top 150 in the Ethiopia Cup Of Excellence.


Sidama, Ethiopia
Producer: Basha Bekele
Varieties: 74158, 74112
Process: Natural
Elevation: 2231masl


Tasting Notes: Raspberry, Blackberry Jam, Pineapple, Honey


We recommend Recipe B in our brew guide


Coffee 14 - Mama Cata Mokkita Natural

For the past two seasons, the Mokkita Natural placed top spot at the Best of Panama category of "Varietal Natural" (meaning non-Geisha variety, natural process). This year the Mokkita at the BOP auction fetched USD$400/lb. For those that recall, we recently had Mokkita for sale (though sold out in under 2mins) for CAD$45 for 50grams.


Boquete, Panama
Variety: Mokkita
Process: Natural
Elevation: 1550-1600masl


Tasting Notes: Violet, Rose, Orange Blossom, Poached Pear, Caramel Dipped Strawberry


We recommend Recipe B in our brew guide


Coffee 15 - Taiwan Zou Zhou Yuan Yeast Typica

An unreleased coffee, this is another lot from farm ZZY in Taiwan - we recently had a presale for their Geisha lot that placed 4th in the Taiwan Specialty Coffee Private Collection Auction.


Chiayi County, Taiwan
Producer: Cheng-Lun Fang
Variety: Typica
Process: Anaerobic Washed with Yeast Starter
Elevation: 1300masl


Tasting Notes: Blackberry, Mangosteen, Logan,Black Tea


We recommend Recipe B in our brew guide


Coffee 16 - Finca Maracay 200hr Castillo

Luz and her husband Jairo (also the pair behind Finca Santa Monica) have been producing some wild coffees with various processing experiments. A castillo variety with 200 hours of fermentation phase along with natural process, this coffee is no exception.


Quindio, Colombia
Producer: Luz Helena Salazar
Variety: Castillo
Process: 200hr Fermentation Natural
Elevation: 1400masl


Tasting Notes: Concord Grape, Sweet Miso, Chocolate


We recommend Recipe B in our brew guide


Coffee 17 - Finca Deborah Symbiosis

A special coffee provided by Forward Coffee that we had on rolling releases at the beginning of the Summer.


Volcan, Panama
Producer: Jamison Savage
Variety: Geisha
Process: Extended Natural Anaerobic
Elevation: 1750m


Tasting Notes: Jasmine, Lychee, Melon, Strawberry, Pineapple, Maraschino Cherry


We recommend Recipe B in our brew guide


Coffee 18 - El Paraiso 720 Geisha

A unique 720 hour (30 day) fermentation processed Geisha from El Paraiso in Colombia. This is a slightly toned down version of last season's 720 hour Geisha, but still quite intense.


Cauca, Colombia
Producer: Diego Samuel Bermudez Tapia
Variety: Gesha
Process: 720 Hour Fermentation
Elevation: 1930masl


Tasting Notes: Apple Candy, Passion Fruit, White Miso, Chocolate


We recommend Recipe B in our brew guide


Coffee 19 - Finca Santuario Yellow Bourbon Mossto

An unreleased coffee, this uniquely processed Yellow Bourbon underwent fermentation along with a medley of pulped fruit.


Cauca, Colombia
Producer: Camilo Merizalde
Variety: Yellow Bourbon
Process: Double Anaerobic Black Honey
Elevation: 1850-2050masl


Tasting Notes: Lemongrass, Ginger, Lime candy


We recommend Recipe B in our brew guide


Coffee 20 - Cruz Loma Auction Lot #3

Our auction lot from Taza Dorada 2020 hosted by ANECAFE in Ecuador. This Washed Typica-Sidra from producer Galo Morales came in 3rd in the Taza Dorada contest, scoring 89.94 points.


Pichincha, Ecuador
Producer: Galo Morales
Variety: Typica-Sidra
Process: Washed
Elevation: 1450 masl


Tasting Notes: Tea Rose, Lemon Verbena, Mandarin, Nectarine


We recommend Recipe A in our brew guide


Coffee 21 - El Paraiso Letty

A double anaerobic fermentation Geisha variety, named after Diego's youngest daughter Letty.


Cauca, Colombia
Producer: Diego Samuel Bermudez Tapia
Variety: Geisha
Process: Double Anaerobic
Elevation: 1930masl


Tasting Notes: White Peach, Honeysuckle, Pomelo, Honey, Green Tea


We recommend Recipe B in our brew guide


Coffee 22 - El Paraiso Luna

A two-stage fermentation washed Geisha, this lot was specially produced for us by Diego. It is named after Diego's eldest daughter Luna.


Cauca, Colombia
Producer: Diego Samuel Bermudez Tapia
Variety: Geisha
Process: Two-stage Fermentation Washed
Elevation: 1930masl


Tasting Notes: Jasmine Tea, Osmanthus Honey, Gardenia, Bergamot, Bubblegum


We recommend Recipe B in our brew guide


Coffee 23 - Finca Deborah Echo

A cascara infused, washed process Carbonic Maceration Geisha that we were lucky to get through the Savage Coffees Auction. This lot was held in reserve for competition, but we decided to offer this in the Advent Calendar as a treat. Echo was used to place 2nd in the World Barista Competition in 2019.


Volcan, Panama
Producer: Jamison Savage
Variety: Geisha
Process: Cascara Infused Carbonic Maceration Washed


Aroma: Jasmine, Rose, Mandarin, Stone Fruit
Flavour: Sweet Mandarin, Passion Fruit, White Peach, Honey
Texture: Silky, Medium Body
Aftertaste: Honey and Florals


We recommend Recipe A in our brew guide


Coffee 24 - Finca Nuguo Mix Ferment

Happy Holidays! The final coffee in our Advent Calendar is a mix ferment Geisha from Finca Nuguo - the farm that placed #1 on the Best of Panama 2021 auction. One of three coffees we brought in direct from Finca Nuguo, this coffee sold out in 2mins. This coffee was also used in competition at the recent World Barista Competition and World Brewers Cup in Milan in October.


Jurutungo, Panama
Variety: Geisha
Process: Mix Ferment Natural
Elevation: 1900masl


Tasting Notes: Grape, Nectarine, Kiwi, Green Apple, Pomegranate


We recommend Recipe B in our brew guide