Advent Reveal

Pedro Guzmán Jiménez is a gentle man with a big personality—kind and courageous—who witnessed the arrival of coffee cultivation in his Tenejapa and has remained loyal to it.

Pedro Guzmán Jiménez lives by a simple philosophy: when he plants, he nurtures the land; when he works in the coffee fields, he supports his family; and when he harvests and processes, he strengthens his community. This coffee was sourced in partnership with our export collaborator, Caféólogo.

SCA Cup Score: 88

Quantity Purchased: 50kg

Free On Board: 6.20 USD/lb

Free On Truck: 9.83 USD/lb

The fermentation of the coffee lot began with a careful process of flotation and denaturation, followed by the immediate depulping of the cherries. Fermentation was carried out in parchment for 24 hours in a covered plastic container, allowing for proper control of the conditions. Subsequently, the coffee was sun-dried for six days, with interruptions due to rain, ensuring that its unique characteristics and flavors were preserved.

The Guama Coffee Washing Station, or “factory” as it’s called locally, is owned and operated by the Baragwi Farmers’ Cooperative Society. Established in 1986, this factory brings together over 1,380 smallholder farmers, each cultivating around 400 coffee bushes. The washing station is located in Kirinyaga County, a region nestled along the lower slopes of Mt. Kenya, where the rich, volcanic soils and high elevation create ideal conditions for coffee farming.

Kenya’s coffee industry is structured around a cooperative system, where members vote on key decisions related to marketing, milling, and profit allocation. Guama is one of twelve factories within the Baragwi Cooperative Society, and despite challenges like delayed payments and multiple intermediary costs cutting into profits, farmers here still benefit from the competitive pricing of their exceptional coffees. While most farmers also rely on other forms of income, the high quality of Kirinyaga coffee ensures that even smallholders with a few hundred trees maintain a stable, middle-class lifestyle through their coffee production. This blend of smallholder dedication, high elevation, and fertile volcanic soils combines to create some of the most beloved coffees in Kenya, a testament to the region’s unique terroir and the resilience of its farming communities. Mt. Kenya, the second-highest peak in Africa, is surrounded by a vast national forest that nourishes the surrounding lands with mineral-rich soil, making it one of the world’s premier coffee-producing areas. Kirinyaga County, known for its consistently high-quality coffee, shares its reputation with neighboring Nyeri. Together, these regions produce coffees with bright, fruit-forward profiles, often tasting of berries and citrus.

SCA Cup Score: 88

Quantity Purchased: 60kg

Free On Board: 6.86 USD/lb

Free On Truck: 9.83 CAD/lb

Coffee cherries are carefully handpicked when ripe and delivered to the factory on the same day for processing. The fully washed process begins with pulping and a 24-hour dry fermentation period, followed by a thorough washing and soaking in clean water. The coffee is then dried meticulously under shade, ensuring an even process that prevents the parchment from cracking. Water for the washing process is sourced from the nearby Ruthagati dam, which also supports the surrounding community and their cattle.

The Aramosa is part of Daterra's Masterpieces, a highly limited production of experimental nanolots. A hybrid of Coffea Arabica and Coffea Racemosa, the Aramosa is characterized by its exceptionally low caffeine content and elegant cup profile. This coffee is processed using anaerobic fermentation and exhibits unique notes of tropical and citrus fruits.

SCA Cup Score: 89.5

Quantity Purchased: 48kg

Farm Gate: 16.00 USD/lb

Free On Board: 16.00 USD/lb

Free On Truck: 18.86 CAD/lb

Daterra experimented with both anaerobic and aerobic fermentation for this coffee. The batches were blended post-fermentation to create a complex and dynamic flavor profile.

Villa Sarchi is a natural mutation of Bourbon selected for its ability to thrive in Costa Rica’s conditions. Randall Portuguéz Torres grows this lot on the slopes of Chirripó National Park, where the cherries ripen under the dense shade of native trees. The farm emphasizes biodiversity, and the processing uses Chirripó's abundant water resources in an eco-conscious manner. This coffee is testament to Randall’s passion for quality and environmental stewardship.

SCA Cup Score: 89.75

Quantity Purchased: 46kg

Farm Gate: 12.00 USD/lb

Free On Board: 12.00 USD/lb

Free On Truck: 21.01 CAD/lb

After harvesting, the cherries are carefully sorted and laid on raised beds to dry naturally in the sun. This process enhances the coffee's fruity characteristics and creates a rich, complex profile.

Beneficio Comunitario San Pedro, established in 2018, serves as a vital meeting point for over 169 Tsotsil coffee growers from Cotzilnam and eight nearby communities in the highlands of Chiapas. This initiative marked the beginning of a new approach for these farmers to foster relationships within their community, evolving into a continuous exchange of knowledge and learning.

The goal of the Beneficio is to cultivate true partnerships with producers: relationships that transcend mere transactions. As work partners, they listen, ask questions, contribute, collaborate, and support each other, leading to personal connections that deepen their bond and enhance their shared commitment.

SCA Cup Score: 87.5

Quantity Purchased: 50kg

Free On Board: 6.20 USD/lb

Free On Truck: 9.83 USD/lb

This lot underwent a meticulous honey processing, with 25 hours of fermentation inside hermetic bags at an average of 17 brix degrees. The beans were then sun-dried on raised beds for 12 days and rested in sacks in the shade for 17 days.