We celebrate the diversity of coffee, beans with an exciting taste, fresh from the harvest.
Current seasonal coffee – Guatemala
From roasting date November 20th, 2023
This time we’re going to Guatemala, more precisely to the Chiquimula region. The coffee plantation is at an altitude of 1,500 to 1,700 meters and was harvested in March by small farmers from the region….
One problem coffee farmers face during the harvest season is balancing work and caring for their children during school holidays. Unfortunately, in many coffee-growing regions, children have to work on the farm. To solve this problem, the non-profit organization Funcafe launched so-called “Coffee Kids Camps”. These camps offer a solution by providing coffee farmers’ children with a safe environment and meals during the harvest season while their parents work on the coffee plantations. The aim of the project is to keep children away from any type of work by promoting education, nutrition and sustainable agricultural practices.
The lot we have chosen for you has a rating of 84.50 and tastes of green apple, chocolate notes, light lime aromas, sugar cane sweetness with a full body in the cup.
2. Seasonal Coffee – Papua New Guinea
Few find the country on the map – Papua New Guinea is located north of Australia and is not exactly a well-known supplier of coffee to the world market.
All the more exciting, therefore, to try a seasonal coffee from Papua New Guinea!
We bought a great lot for you from the Paradise Mountain PSC from Papua New Guinea in the Simbu region: 84.25 SCAE points and the taste of the coffee is reminiscent of milk chocolate, sweet stone fruits and vanilla.
In the current season, we particularly like it for cold brew or as an espresso for iced coffee!
1. Seasonal Coffee – Mexico
Our current seasonal coffee comes from Mexico’s Mario Santiz of Rancho Vista Hermosa. The washed Sarchi has a whopping 87.2 SCAE points and Mario took a great place in the Cup of Excellence.
Mario is a coffee farmer in Chiapas and learned the trade from his parents, but his plantation was affected by coffee rust and Mario had to change something: over the years he has specialized in sustainable cultivation methods and new cultivation techniques so that he can grow a healthy one without pesticides and using biodiversity plantation, but can also grow super delicious coffee.
We think the coffee is great as a cappuccino, but also as a cold brew, it tastes spicy and wonderfully like orange blossoms.