{"id":34852,"date":"2024-11-16T15:46:22","date_gmt":"2024-11-16T13:46:22","guid":{"rendered":"https:\/\/cafetoria.fi\/?page_id=34852"},"modified":"2024-11-21T22:34:48","modified_gmt":"2024-11-21T20:34:48","slug":"afteradventcalendar2024","status":"publish","type":"page","link":"https:\/\/cafetoria.fi\/fi\/afteradventcalendar2024\/","title":{"rendered":"AdventCalendar2024"},"content":{"rendered":"
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EDITION 2024<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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After Advent Calendar<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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I am Ivan Or\u00e9, founder and roaster of Cafetoria, and the proud creator of the After Advent Calendar<\/em>.\u00a0This calendar has been brewing in my head for over two years. This fall, I finally told myself, <\/span>\u201cIf not now, then when?\u201d<\/em>\u00a0<\/span><\/p>

Instead of the traditional 24 coffees rushed through December, I wanted to offer something more intentional, more meaningful. I carefully selected 7 extraordinary coffees, each with its own story and character, for you and your loved ones to savor during the final 7 days of the year ( for me, the best days of the year too!)<\/p>

We would love to hear about your experience by filling the\u00a0“Thoughts” form<\/strong> at the end of this page. We will very much appreciate your review!<\/p>

Feliz Navidad y Bendecido Ano Nuevo 2024!
Ivan<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Mario Mejia is a second generation coffee farmer working his and his fathers lots in Tutule, Las Paz Honduras. \u00a0\u00a0<\/span>In his farms you can also find avocado and red fruits growing.\u00a0<\/span><\/p>\n

Honduran coffee typically exhibits high acidity, but as a naturally processed coffee, this one offers a more balanced and vibrant acidity that is exceptionally pleasant. We roasted it dark to achieve a fully rounded profile. The result is a juicy cup with complex floral notes and a subtle, lingering aftertaste, making it equally enjoyable as a filter coffee or espresso.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Nearly four decades ago, Elmer Restrepo, \u00a0dove headfirst into the dry milling process of coffee. It was like love at first sip\u2014Elmer’s passion for coffee blossomed, and he became a full-fledged coffee aficionado! Fast forward to today, and we’ve got Felipe, Elmer’s son, at the helm of operations at Jardines Chambaku. Felipe is the definition of meticulousness\u2014he’s always on the lookout for innovative and out-of-the-box processes. With over 150 hectares of land dedicated to coffee production, they’re all about pushing the boundaries with their natural coffees and experimenting with different processing methods.<\/p>\n

This Bubble Gum coffee from Caldas undergoes a meticulously crafted process. It begins with an extensive 48-hour water immersion, setting the stage for anaerobic fermentation and sun-drying. The key highlight is the water immersion, contributing to the coffee’s exceptional complexity and cleanliness. Dive into a flavor explosion with this unique coffee.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Felicitas \u00d1ahuincamasca Huillca has been cultivating coffee since the 1990s and through coffee, she\u2019s built a life for herself and her children. Today, her adult children work alongside her on Finca Santa Elena, where they cultivate 10 hectares of coffee, including the Typica variety in this lot.\u00a0<\/p>\n

Felicitas and her family selectively hand pick ripe, red cherry and process it on their farms. They pulp and ferment coffee in water for 36 hours. Following fermentation, they wash parchment in clean water and lay it on drying beds to sundry. They rake parchment frequently to ensure even drying. It takes approximately 15 days for parchment to dry. \u00a0\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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The producer cooperative that produced this fully washed lot is expanding Indonesia’s coffee-producing traditions by diversifying processing methods. And this lot nails it. Think super juicy with black tea, spices and floral notes. This coffee is sure to make you reconsider what you think you know about Indonesian coffee. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Kangocho is a Kikuyu word meaning \u201ca place with corners,\u201d inspired by the winding paths and sharp turns that traverse the hill from its lower to higher points.\u00a0<\/p>\n

This exceptional Kenyan coffee captivates with vibrant flavors of citrus, wine, currant, and berry, rounded off with a luscious caramel sweetness. Its round body and delightful sweet acidity create a juicy cup. \u00a0Each sip is a celebration of the vibrant diversity found in every corner of this remarkable hill.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Adam and his family selectively handpick ripe, red cherry and lay it to try on his farm\u2019s 23 raised drying beds. He turns cherry every hour and covers it at midday and overnight, to prevent condensation. It takes approximately 16 days for cherry to dry. Once dry, Adam bags coffee and stores it in a warehouse on the farm for two and half months before transporting it to the dry mill to be hulled and prepare for export.\u00a0<\/p>\n

West Arsi may have recently risen to international acclaim as a superb coffee-producing region, but it\u2019s been producing coffee as far back as anyone can remember. Previously, coffees produced in West Arsi were sold as Sidamo or Harrar. More recently, West Arsi was designated a unique coffee-growing origin by the Ethiopian Commodity Exchange. Since then, it\u2019s gained fame through international quality competitions, including the Ethiopian Cup of Excellence where, in 2020, coffees from West Arsi placed in 4 of the top 10 spots.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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This Red & Yellow Caturra is one of the flagship coffees produced at El Vergel Estate, located in the microlot next to the washing station, and surrounded by Guava trees, this coffee profile has been one of the most intense and fruity coffees developed by the estate. Planted in 2016 and 2018 with a quantity of more than 40.000 plants, this lot has been one of the best of the estate to experiment with processing bigger lots.  With a little guidance from coffee guru Miguel Jimenez, they planted specialty coffee varieties, setting the stage for some serious coffee greatness. Then, in a stroke of genius, they embraced natural coffee processes in 2018, tinkering with fermentation control like mad scientists in a lab.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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