COFFEE ADVENT CALENDARS

A classic brew with floral notes of black tea, bergamot, and a citric punch. Grown exclusively in Ethiopia's Sidamo Province, the Moredocofe farms in Dawa basin produce this unique Arabica variety. Its flavors dance between spice, wine, chocolate, and distinctive lemon-citrus tones. Prioritizing organic cultivation, Moredocofe champions both washed and unwashed beans.

Acidity: High
Altitude: 1500 - 1600 m.a.s.l
Variety: Heirloom
Process: Washed
Certification: Fairtrade, Organic

From the vibrant hills of Huehuetenango, Guatemala, where the echoes of Mayan ancestry resound, this coffee thrives in diverse microclimates. Cultivated by the vast community of Fedecocagua's 20,000 members, it offers a distinctive regional character. Handpicked and meticulously cupped by experts, it's a testament to tradition, unity, and unparalleled quality.

Acidity: Medium
Altitude: 1000+ m.a.s.l
Variety: Caturra, Pacas, Pache, Various
Process: Washed
Certifications: Fairtrade, Organic

Colombia, with its diverse geography and culture, is a renowned coffee producer, recovering from a 2009 rust outbreak by developing resistant varietals like Caturra and Castillo. Coffee cherries undergo meticulous processing, including sorting, fermentation, and drying. Final grading occurs at dry mills before export, with beans sized 15-16 graded as Excelso.


Acidity: Medium-High
Altitude: 1100+ m.a.s.l.
Variety: Castillo, Caturra, Colombia, Typica
Process: Washed

This coffee is The Brew Company staple - with varieties developed specifically for Brazilian terrain. We have been working with the Ascarive cooperative for many years. And it’s for a reason, as this Brazilian coffee each year surprises us with its strong and full-bodied cup, remaining one of our customer's most favourite origins.

Acidity: Low
Altitude: 900-1500 m.a.s.l.
Varieties: Bourbon, Mundo Novo, Acaia, IAC, Catuai
Process: Natural
Certification: Fairtrade

Born from the post-war efforts of 1945 in Korofeigu, young villagers were trained in the art of coffee cultivation. Initially met with skepticism due to its lengthy harvest period, coffee eventually flourished, transforming Papua New Guinea's highlands. Today, it stands as the nation's pivotal agricultural crop, sustaining a third of its population.

Acidity: Medium
Altitude: 1400 - 1900 m.a.s.l.
Varieties: Arusha
Process: Washed
Certification: Organic

Hailing from Veracruz's volcanic soils, Don Pepe crafts a fully-washed coffee, blending Typica and Pluma varieties. Echoing Guatemala's Huehuetenango, this Huatusco treasure is a testament to Mexico's emerging coffee excellence, ensuring traceability and local empowerment since 1994.

Acidity: High
Altitude: 1200-1300 m.a.s.l.
Varieties: Typica, Pluma
Process: Washed
Certification: Organic

Born from a cupping among friends in Ihombe village, the Mwankumbi cooperative has flourished since 2016, growing from 44 to 161 dedicated smallholder farmers. Members skillfully home-process their fully washed beans, which are then quality-assessed at collection stations. From humble beginnings of 15t parchment coffee, they celebrated a yield of 94t in 2021, orchestrating every step from mill processing to sale with communal spirit and care.

Acidity: High
Altitude: 1550-1700 m.a.s.l
Varieties: SL28, N39, Kent, Blue Mountain Typica
Process: Fully Washed

Our Nueva Segovia coffee boasts a well-rounded flavour profile, with a pleasant sweetness and balance, lingering aftertaste, and a subtle hint of earthiness. This exceptional coffee originates from the mountainous region located in the north of Nicaragua, known for its verdant coffee plantations, dense forests, and stunning natural features such as waterfalls and hot springs. Coffees from this region have consistently dominated Cup of Excellence competitions, with the top 5 winning coffees in 2018 being produced in Nueva Segovia.

Acidity: Medium
Altitude: 1300-1700 m.a.s.l.
Variety: Pure Arabica
Process: Washed

Uniting the deep-rooted flavours of Peru with the nuanced hints of Bolivia, this coffee blend paints a vivid picture of Latin America's coffee heritage. Relish in notes of plum and orange, followed by undertones of almond and raisin, all rounded off with a subtle trace of red apple. This carefully crafted fusion not only highlights the individual characteristics of each origin, but also celebrates the combined richness they bring to the palate.



Certification: Organic
Altitude: 1100-1900 m.a.s.l.
Varieties: Caturra, Criola, Tipica
Process: Washed
Acidity: medium-high

Coope Tarrazu, formed in 1960, champions over 5,000 growers from the Tarrazu region, many of whom cultivate on smaller plots. With an emphasis on sustainable practices and innovation, they've unveiled "La Pastora" coffee: a high-acidity, medium-bodied brew boasting impeccable aroma, epitomizing the Tarrazu signature. Efficient processing minimizes water use, underscoring their commitment to the environment and transparency.

Acidity: Medium
Altitude: 1250 m.a.s.l.
Varieties: Caturra, Catuai
Process: Washed

Indonesia's key coffee-producing regions are on the islands of Java, Sumatra, Sulawesi, and Timor, with a 300-year history tied to Dutch colonial rule. Sumatra is home to the distinctive "Lintong" and "Mandheling" coffees, grown in North Sumatra and Aceh's Gayo region, respectively. These coffees undergo a unique processing method, where cherries are pulped and manually rubbed with sand instead of traditional fermentation. The exotic taste of Lintong coffee is attributed to this special process.


Acidity: Medium-High
Altitude: 1500-1800 m.a.s.l.
Variety: Typica
Process: wet - hulled

Pamwamba Malawi coffee comes from the Southern Thyolo district, first planted in 1979 at altitudes between 920 and 1,100 meters. The region features rolling valleys, fertile dolerite clay, and alluvial soils. The local cooperative rotates fields every seven to eight years, ensuring they harvest from young, mostly disease-free coffee plants.


Acidity: Medium-High
Altitude: 920-1100 m.a.s.l.
Variety: Catimor, SL28
Process: Washed

The CEPRO Yanesha Coffee Cooperative (CAC CEPRO Yanesha) was founded on 30th January 2016, after having worked as a second degree association for more than 5 years. Its 150 members come from 7 native Yanesha-villages from the Oxapampa province in the Central Jungle of Peru. The cooperative has 141 coffee partners, being 98 male members and 43 women partners.

Acidity: High
Altitude: 1450-1850 m.a.s.l.
Varieties: Caturra, Catuai, Typica, Bourbon, Geisha, Catimor
Process: Washed
Certifications: Fairtrade, Organic

Barahona, in the Dominican Republic, is celebrated for its high-quality coffee, grown across 12,000 hectares by 2,600 growers. Our coffee oroginating from Barahona is noted for its round acidity, medium sweetness, and a smooth, juicy body with flavors of stone fruits, berries, and tropical hints. The meticulous cultivation process, which includes revisiting each tree multiple times to harvest only the ripest cherries, contributes to the coffee's distinctive taste.


Variety: Typica, Caturra
Processing: Washed, sun-dried

In the historic Baba Budangiri hills of Karnataka, legend tells of Baba Budan, who 400 years ago smuggled seven mocha coffee beans from Yemen and planted them, marking the genesis of India's coffee industry. Today, Hoysala Farm, established in 1889 and managed by the 4th generation, honors this legacy. With eco-friendly practices, they cultivate a rich blend of Arabica and Robusta under a biodiverse canopy, producing distinct Natural, Fully Washed, and Honey coffees.

Acidity: High
Altitude: 1000 - 1500 m.a.s.l.
Varieties: S795, SL9, Cauvery
Process: Washed

A fusion of Brazilian elegance and Ugandan strength, crafted to awaken your senses and deliver a harmonious espresso experience that captures the essence of both regions.


Altitude: 750-1200 m.a.s.l.
Varieties: Catuai, Mundo Novo, Bourbon
Process: Natural and Hand-Picked Sun-Dried

Sake farm sources his coffee from sake coffee plantations with 2200 coffee farmers in Ngoma District and in total 73400 coffee trees. The Cherries reach the sake coffee washing station by bicycles, by cars or on head. They work with associations named Twuzuzanye and Berwa Mubyeyi and women groups in the coffee sector since 1999.

Acidity: Medium
Altitude: 1450-2000 m.a.s.l.
Varieties: Bourbon, Arabica
Process: Washed

An elegant coffee infused with notes of Raisin, Dried Plum, and Cardamom. Born from Finca La Reforma, founded in 1892 on Santa Ana Volcano's slopes, this red bourbon variety thrives under native shade trees. Four generations of the Alvarez family ensure sustainable practices, culminating in premium cherries processed at the family-managed El Borbollon mill.

Acidity: High
Altitude: 1350-1450 m.a.s.l.
Varieties: Red Bourbon
Process: Natural

Our Bolivia Union ProAgro tells a powerful story of empowerment and social progress, as women in the region took ownership of their coffee production through the Café Femenino Program. This exceptional coffee offers a refined and well-balanced flavour profile, with pleasant sweetness and delicate notes of apple, sugar and citrus.

Acidity: High
Altitude: 1100 - 1750 m.a.s.l
Varieties: Caturra, La Criolla
Process: Washed
Certifications: Cafe Femenino, Fairtrade, Organic

From the esteemed "Jersey Estate" in Zimbabwe, nestled beside Mount Selinda, this coffee tells a story that began in 1955. Prioritizing sustainability, the estate boasts a vast solar energy system, innovative water projects, and deep ties with the local community. Rich in sandy Clay-Loam soil and kissed by seasonal mists, each bean captures the dedication and spirit of Jersey Estate's harmonious ecosystem.


Altitude: 3000-3300 m.a.s.l.
Varieties: Cofea Arabica
Process: Washed

The Maliba terroir is located in Uganda, at an altitude of between 1300 and 1600 meters, and covers an area of 130 km2. Agriculture is the main resource for the inhabitants, who grow coffee as well as vanilla, cocoa, plantains (matooke) and beans. It lies between the steep slopes of the Rwenzori mountains, at the border with the Democratic Republic of Congo, and the Kimbale National Park, the country's largest chimpanzee sanctuary.

Acidity: High
Altitude: 1300-1600 m.a.s.l.
Varieties: SL 28, SL 14
Process: Natural

Our Kivu Bonobo coffee boasts a well-balanced and complex flavour profile, with a crisp and citrusy acidity complementing the fruity and sweet notes. Its moderate sweetness enhances the fruitiness, while being cultivated without pesticides or chemical fertilizers. Manually harvested and processed with care by small producers, this exceptional coffee originates from the North Kivu region in the Virunga National Park on Lake Kivu, making it a "grand cru" for coffee lovers.

Acidity: Medium
Altitude: 1500-2000 m.a.s.l.
Variety: Pure Arabica
Process: Washed
Certification: Organic

A harmonious union of two exceptional Brazilian coffees that captures the essence of Minas Gerais' diverse terroir. This blend artfully combines the distinct flavours and aromas from two unique estates, creating a cup that's a true homage to the region's coffee heritage.

Acidity: low

Altitude: 900-1500 m.a.s.l.
Varieties: Bourbon, Mundo Novo, Acaia, IAC, Catuai
Process: Natural
Certification: Fairtrade

Sourced from the high plateaus of Kiambu near Mount Kenya, this coffee reaches elevations up to 1,900 metres. Grown primarily by smallholders and processed by cooperatives, its "double washing" preparation, a unique Kenyan method, accentuates its brilliant acidity. Combining traditional techniques with local terroir-adapted varieties, Kenya stands as a global specialty coffee icon, though facing environmental challenges in water management.

Acidity: High
Altitude: 1900 m.a.s.l.
Varieties: SL28, SL34, Batian, Ruiru 11
Process: Kenyan Washed