CHRISTMAS COFFEE TWIN

Christmas Coffee
We chose this coffee for its velvety texture and flavours of the festive season. In the cup, expect notes of praline, candied fig, and orange zest. The rounded sweetness and a touch of warm winter spice are reminiscent of a classic Christmas cookie.

Volcan Azul H3
We love coffees from Volcan Azul for their deep, complex flavour. The warm anaerobic process brings delicious character to this coffee, with vibrant fruit flavour. Expect an abundance of sweetness, with fig, blueberry, and blackcurrant. On the palate, this is a coffee with great structure and gentle acidity.

Christmas Coffee
Huye Mountain, Rwanda. The land of 1000 hills is blessed with ideal growing conditions for coffee: High altitude, regular Rainfall and rich soil. We have been roasting coffee from David Rubanzangabo since 2013.

David is a key figure in the development of Specialty Coffee in Rwanda, having won Cup of Excellence many times by now. When he took the Huye Mountain private, he segmented the mountain range into seven zones - each with a different flavour profile.

Volcan Azul
The West Valley is the most prominent coffee growing region in Costa Rica. Most of its coffees are grown under protective shade, and produced on fertile clay.

The mountainous landscape is dominated by three volcanoes and a gentle tectonic depression, while the Pacific weather patterns create well-defined dry and wet seasons.

Christmas Coffee
Huye Mountain has its own washing station where coffees are processed and quality control takes place. During the harvest, ripe cherries are handpicked and delivered to the station for sorting and grading. After sorting, our washed lot was pulped and fermented, before full washing. The coffee is then slowly dried on raised African drying beds, producing a clear, sweet profile. Season after season, the quality of processing at Huye Mountain impresses, with flawless beans packed full of clean and complex flavour.

Volcan Azul H3
The process for this lot starts when cherries are still on the tree. By constantly measuring the Brix sugar content level, Alejo and his team seek to identify the ideal moment to pick the coffee. This lot underwent 'warm anaerobic' fermentation. The cherries are fermented in sealed tanks at a temperature of 20.9 degrees Celsius, approximately four degrees higher than usual. Fermentation takes four days, the whole cherries are then dried for 5 days on patios, before a final stage of mechanical drying.