The Advent Calendar

Heimar Collazos Light

Roaster: Kahwe, Joel Marttala

Roast level: Light

Flavour notes: Tropical fruits, highbush blueberry

This light, subtle Colombian makes the mouth water. The coffee tastes of tropical fruits and highbush blueberry, with a mild acidity that tickles the palate. An extremely pleasant and balanced beverage. Quite a light mouthfeel.

Origin: Colombia, Acevedo (Huila)

Producer: Heimar Collazos

Variety: Pink Bourbon

Altitude: 1550 m

Processing: Anaerobic Natural

Colombia Anaerobic Orange Bourbon El Mirador

Roaster: Caffi, Teemu Meuronen

Roast level: Medium

Flavour notes: Tropical fruit, plum, citrus

El Mirador processes its coffee with care and uses modern working methods. Caffi's anaerobically (using carbonic maceration) processed Orange Bourbon gives the coffee a strong fruity and sweet citrus flavour. The result is stunning. Orange Bourbon is a washed coffee, which is fermented using the same carbon dioxide treatment as in wine-making. The addition of carbon dioxide into the process makes the end-result exceptionally sweet and refreshingly fruity.

The coffee is excellent in a filter coffee machine, but this coffee is also used by skilled baristas to make excellent espresso drinks.

Origin: Colombia, Huila

Farm: El Mirador

Producer: Elkin Ferney Guzman Vargas

Variety: Orange bourbon

Altitude: 1700-1900 m

Processing: Washed, anaerobic carbonic maceration

Yirgacheffe Medium

Roaster: Abi Coffee, Micael

Roast level: Medium

Flavour notes: Wine, berries, flowers

Our Ethiopia Yirgacheffe coffee is cultivated at an altitude of 1,900–2,300 metres, and is processed by washing. Aromas of wine, berries and flowers can be savoured in Yirgacheffe. We import our Ethiopian coffee to Finland directly from the farmer without any intermediaries. Our coffee therefore not only offers a wonderful taste experience, but also the opportunity to contribute to the lives of Ethiopian coffee farmers. The origin of our coffee is completely traceable.

Origin: Ethiopia, Gedeb

Farm: Woreda, Geteme, Kebele

Producer: Shimelis Mekuria

Variety: Heirloom

Altitude: 1900–2300 m

Processing: Washed

El Amate

Roaster: Kahiwa Coffee Roasters, Joonas Markkanen

Roast level: Light

Flavour notes: Boysenberry, milk chocolate, juicy

El Amate is named by a tree that has grown on this land for many years. Locally, this type of tree is known as a “water tree” because it only lives in relatively wet microclimates. Walfre inherited coffee farm from his parents, who passed along years of knowledge about the profession, and has proudly followed in their footsteps in to the world of coffee. Here at Kahiwa we believe that buying our coffees as straight from the farms as possible with a fair price, we are not only supporting the farmers in economic terms, but also enabling them to pour out their passion to the coffee.

Origin: Guatemala, Huehuetenango

Farm: El Amate

Producer: Walfre Benjamin Lopez

Variety: Caturra, Catuai, Mundo Novo

Altitude: 1700 m

Processing: Washed

Brazil Fazenda Passeio

Roaster: Turun Kahvipaahtimo, August Poutiainen

Roast level: Light

Flavour notes: Chocolate, raisin, nutty

This newcomer from Brazil is a really wonderful morning coffee, thanks to its light acidity. In our roastery, this coffee has surpassed many other more acidic and berry-flavoured premium coffees on the morning coffee scale. The coffee is processed using the ‘pulped natural’ method in which part of the fruit pulp is left on the surface of the bean during fermentation. Thanks to this, the cup of coffee has a subtle sweet note. Fazenda Passeio is a full-bodied, chocolatey and nutty coffee with a pleasantly mild acidity. Brazil

Origin: Monte Belo, Sul de Minas

Farm: Fazenda Passeio

Producer: Adolfo Henrique Vieira Ferreira

Variety: Bourbon, Catuaí, Mundo Novo, Icatú

Altitude: 1100–1200 m

Processing: Pulped natural

Nietos Blend

Roaster: Makea Coffee, Visa Tuovinen

Roast level: Medium

Flavour notes: Almond, cranberry, citrusy

This year’s Nietos Blend from Makea Coffee is from two different organic coffees. This coffee from the Honduran COMICOVEL farming community is roasted to a medium roast, bringing almond and a thick mouthfeel to it. The coffee, lovingly roasted by the Colombian farm La Pradera, crowns the cup with bright cranberry and the light funky sweetness of anaerobic fermentation. Nietos Blend is an excellent desert coffee.

Origin: Honduras, Opalaca / Colombia, Santander

Farm: COMICOVEL cooperative / Hacienda La Pradera

Producer: COMICOVEL cooperative / Oscar Daza Bautista

Variety: Lempira / Tabi

Altitude: 1500-1900 m

Processing: Washed / Anaerobic Natural

Holmen HoHoHo

Roaster: Holmen Coffee, Arnd Brockmüller

Roast level: Dark

Flavour notes: Dried raisin, smoky caramel, fresh pepper

Every year Holmen's seasonal HoHoHo is different, just like Santa's gift route. For Holmen Coffee, Christmas coffee is about having even better coffee with hints of seasonal tastes. It's a yearly thing to find just the right mix of beans and new roast profile to create the perfect HoHoHo! A secret recipe formulated from Holmen's and Santa´s favorite coffee beans! Ho ho ho!

Origin: Costa Rica (Tarrazu), Papua New Guinea (Waghi Valley), Uganda (Mount Elgon)

Farm: Costa Rica & Uganda: small farmers, Papua New Guinea:Sigri Estate

Variety: Arabica

Altitude: 1300-2400 m

Processing: Washed / Natural

Crucero

Roaster: Frukt Coffee Roasters, Samuli Pääkkönen

Roast level: Light

Flavour notes: Tropical fruit, wild berries, candy

This coffee is produced by Ana Mustafá, a coffee producer based in Pereira, Colombia. Mustafá family owns and operates five coffee farms. This Crucero lot is semi-washed and it is fed-batch processed. This process yields an interesting and crazy fruity and clean cup. With just enough funk.

Origin: Colombia, Risaralda (Pereira)

Farm: Mustafá Estate

Producer: Ana Mustafá

Variety: Castillo

Altitude: 1550-1650 m

Processing: Fed-Batch Semi-Washed

Rockstar Fernando

Roaster: Record Coffee Company, Mattia Spiga

Roast level: Medium

Flavour notes: Ripe fruits, chocolate, lime

Fernando is warmly known as the ‘Rockstar Farmer’ because he plays guitar in a local rock band and used to have long hair, making him look like Axel Rose. He and his wife Glenda own a small farm with a total of 8 hectares which Fernando inherited from his father. The Catucai variety in this coffee is a crossover of Catuai and Icatu made in Brasil. It has much more resistance to leaf rust and other pests such as leaf miner compared to Catuai. In the cup Catucai has a higher and more floral acidity than Catuai. It is quickly replacing Catuai as the most planted varietal in the region.

Origin: Brazil, Alto Caparaó

Farm: Sitio Vista Alegre

Producer: Fernando Heringer

Variety: Yellow Catucai

Altitude: 1400 m

Processing: Natural

Ethiopia Light

Roaster: Rogers Coffee, Martins Kubulnieks

Roast level: Light

Flavour notes: Black tea, peach, milk chocolate

65% of Ethiopia’s coffee growing area is located within the Oromia region, with around 150,000 tons a year produced. The majority of the region’s coffee is known as "garden coffee" due to the small plots of land with lower yields, as producers multicrop with other cash crops to maximise their returns. This is a classic, delicious and refreshing Ethiopian coffee, perfect for small daily celebrations at Christmas time.

Origin: Ethiopia, Sidamo

Farm: Several independent farms

Producer: Several independent farmers

Variety: Heirloom

Altitude: 1600-1900 m

Processing: Washed

Brazil Tres Pontas

Roaster: Kahwe Roastery, Joel Marttala

Roast level: Medium

Flavour notes: Milk chocolate, red berries, vanilla

Brazil Tres Pontas comes from Cafeina Women's Group that was started in 2019 for female farmers as a part of the Cocatrel Cooperative in Tres Pontas, Minas Gerais. The group has 1154 female producer members, and that is 20% of the whole member count in the cooperative. The idea is to encourage the engagement of these female producers in the decision making process of the cooperative.

Origin: Brazil, Minas Gerais

Farm: Cafeina

Producer: Flaviane Botrel, Jacqueline Campos

Variety: Topazio

Altitude: 1150 m

Processing: Pulped Natural

Tano Ndogo

Roaster: Kaffa Roastery, Jonna Korhonen

Roast level: Light

Flavour notes: Red currant, grapefruit juice, rhubarb

Tano Ndogo is a small coffee farm two hours North of the capital of Kenya, Nairobi. It is run by five brothers, Francis, David, James, John and Joseph, who operate the farm in a unique way, like a small cooperative. “Tano Ndogo” means "the small five" in Swahili, referring to the brothers and their little plots of land. SL28 and -34 beans are grown up to 1850 m altitude and washed before drying, as the traditional Kenyan wet method. The coffee from the "small five" is roasted light and it works great in all filter methods, even making a fantastic espresso for the adventurous drinker!

Origin: Kenya, Kiambu County, Gitwe

Farm: Tano Ndogo

Variety: SL28 & SL34

Altitude: 1850 m

Processing: Washed

Blend №4

Roaster: Helsingin Kahvipaahtimo, Benjamin Andberg

Roast level: Dark

Flavour notes: Chocolate, almond

№4 is a velvety smooth dark French roast. It is a sophisticated and festive coffee blend, with dark chocolate and almond flavours waltzing in harmony at the same rhythm.

Origin: Brazil (Minas Gerais), Colombia (Tolima), Indonesia (Sumatra)

Farm: COMICOVEL cooperative / Hacienda La Pradera

An irresistible mix of different farms, varieties, growing altitudes and processing methods.

Etiopia Tega Tula

Roaster: Inka Paahtimo , Pamela Aranciaga Mauricio

Roast level: Light

Flavour notes: Black currant, grapefruit, bergamot

Tega & Tula Specialty Coffee Farm is located in the Keffa bio-reserve area. The farm is 500 hectares in size with nearly 400 hectares planted with coffee. Coffees are primarily Ethiopian varieties and cultivars that were released in the late 1970s, as well as some wild coffee from the Keffa forests. After picking, the coffee is depulped, then fermented under water for 36 hours. It is washed in canals, then spends 16–18 hours in a soaking tank before being spread on drying tables.

Origin: Ethiopia (Bonga, Keffa, Limu)

Farm: Tega & Tula

Variety: Heirloom

Altitude: 1860–1910 m

Processing: Washed

Gajah

Roaster: Café Nazca, Pasi Pelkonen

Roast level: Dark

Flavour notes: Dark chocolate, rhubarb

The Java Jampit Farm is Indonesia state owned and it is located in Eastern Java highlands, where the volcanic soil is very rich. And you can definitely taste this in the full bodied and complex coffee. Untypical for indonesian coffees, this coffee has been processed already at the farm to ensure highest quality.

Origin: Indonesia, Java

Farm: Java Jampit

Variety: Java Typica, USDA, Kartika, Catimor

Altitude: 1000–1400 m

Processing: Washed

Elias Roa, Colombia

Roaster: Pirkanmaan Paahtimo, Tuomas Roschier

Roast level: Medium

Flavour notes: Caramel, brown sugar, citrus

Elias Roa is one of the most famous faces in Colombian coffee farming. The coffee has a fine body with a firm mouthfeel, and has a caramelly sweet style with hints of chocolate. The coffee is complemented by a citrusy acidity. A true flavour sensation!

Origin: Colombia, El Pital (Huila)

Farm: Finca Tamana

Producer: Elias Roa

Variety: Colombia

Altitude: 1750 m

Processing: Washed

Slurp Midnight Colombia

Roaster: Roger’s Coffee, Martins Kubulnieks

Roast level: Dark

Flavour notes: Dark chocolate, hazelnut, blackcurrant

The production area of this coffee is situated 91 km from the capital of the department of Cauca, Popayán, in the Inzá municipality. Due to the many microclimates and changing weather patterns, there is often fresh coffee cropping throughout the year. Global warming has seen a significant change across Colombia, bringing challenges to some areas and opportunities to others. Earthquakes and landslides have also eatured in the coffee areas, but the commitment to quality there remains very high.

Origin: Colombia, Inza

Farm: Racafe & CIA. S.C.A

Producer: Several independent farmers

Variety: Caturra, Colombia, Typica

Altitude: 1000–1900 m

Processing: Washed

Brasilia Yellow Bourbon

Roaster: Caffi, Teemu Meuronen

Roast level: Medium

Flavour notes: Balanced, smooth, chocolaty

Vincente Ferreira cultivates this top-class coffee in Minas Gerais in Brazil. It is a balanced and full-bodied coffee with flavours of nuts and an aftertaste of sweet chocolate. A really versatile and safe choice for absolutely anyone. Suitable for any method of preparation.

Origin: Brazil, Minas Gerais

Farm: Fazenda Escalada

Producer: Vincente Ferreira

Variety: Yellow bourbon

Altitude: 1100-1400 m

Processing: Pulped natural

El Paraiso

Roaster: Record Coffee Company, Mattia Spiga

Roast level: Light

Flavour notes: Hazelnut, lime, caramelized sugar

Jose Ignacio Gomez’s farm is located in Vereda el Naranjal near the town of Buescao in the Nariño department. Paraiso’s Caturra variety of coffee grows at altitudes of 1900 meters above sea level and is blessed with an average rainfall of 1800mm per year. Jose grew up in a coffee producing family and has developed a good palate and an eye for good coffee. He grows coffee on six and a half hectares alongside oranges, lemons, and avocados. During the harvest, he, his family and team of trained harvesters hand pick the ripe red cherry and process the harvest in their own micro wet mill on the farm.

Origin: Colombia, Nariño

Farm: Finca El Paraiso

Producer: Jose Ignacio Gomez Lopez

Variety: Caturra

Altitude: 1900 m

Processing: Washed

Sidamo Dark

Roaster: Abi Coffee, Micael

Roast level: Dark

Flavour notes: Dark chocolate, blueberry

Sidamo green coffees are grown in the Province of Sidamo in Ethiopia highlands at elevations from 1900-2300 above sea level. These Ethiopian coffees grow slower and therefore have more time to absorb nutrients. They develop more robust flavours based on the local climate and soil condition.

Origin: Ethiopia, Sidamo

Farm: Semu Niguse

Producer: Teno Tora Kebele

Variety: Heirloom

Altitude: 1900-2300 m

Processing: Natural

Hua Chang

Roaster: Kahiwa Coffee Roasters, Joonas Markkanen

Roast level: Light

Flavour notes: Dried banana, honey, satsuma

This coffee comes from northern Thailand. In a country known for its low-quality Robusta, the younger generations have begun to cultivate speciality Arabica coffees. The young people cultivate coffee with passion, because they see coffee growing as a realistic plan for the future, and not just as a profession dictated by necessity. This passion and dedication also make Thailand an interesting country of origin. Farmer Nawin has focused on improving the processing in this harvest, using anaerobic fermentation in addition to honey processing.

Origin: Thailand, Chiang Rai

Farm: Hua Chang

Producer: Nawin Yaesorkoo

Variety: Catuai, Typica

Altitude: 1300 m

Processing: Black Honey

Honduras, Organic Filter

Roaster: Paahtimo Papu, Ristopekka Piirainen

Roast level: Dark

Flavour notes: Dark chocolate, caramel, nuts

This coffee is very soft, with low acidity and a pleasant chocolate aroma. It is ideal as a base for milk coffees and works well as filter coffee, prepared using various methods, as well as in a moka pot. This coffee variety is slightly lighter in roasting than espresso roasts, which helps bring out the best coffee aromas.

Origin: Honduras, Lempira

Farm: Cooperative Asociacion de Productores de Café San Andres

Producer: 127 cooperative farmers

Variety: Catuai, Lempira, Icatu, Ovata, Parainema, IHC 90, Typica, Caturra

Altitude: 1100-1900 m

Processing: Washed

Indonesia Sumatra Kokowagayo FTO

Roaster: Mokkamestarit, Long Nguyen

Roast level: Medium

Flavour notes: Cherry, chocolate

Sumatra Kokowagayo Cafe Femenino is a bold group of entrepreneurial women. They decided to redefine their life in Sumatra, when they noticed that their voices were not being heard in the decision-making process in the community. Since the launch of the Café Femenino programme, the women have used their increasing resources to provide management and financial training to female coffee farmers, and to mobilise capital for women's entrepreneurship, among other things. They have even built a community centre, which provides a safe space to congregate and learn new skills together.

Origin: Indonesia, Aceh (Sumatra)

Farm: Kokowagayo

Producer: Cooperative

Variety: Tim Tim, Bourbon

Altitude: 1400 m

Processing: Wet Hulled (Giling Basah)

Kenya Ghinga

Roaster: Frukt Coffee Roasters, Samuli Pääkkönen

Roast level: Light

Flavour notes: Citrus, currants, floral

This coffee is produced by Chinga Factory and the small farmers from the local community near the processing station in Nyeri, Kenya. The direct importer Long Miles Coffee Project is now also based in Kenya. Originally the Long Miles Coffee Project has been helping local coffee farming communities in Burundi to improve their coffee production, find access to the Specialty Coffee market and to have a better price paid for the coffee that they produce. The new project in Kenya is following up with the same vision and integrity.

Origin: EKenya, Nyeri

Farm: Chinga Factory

Producer: Various small farmholders

Variety: SL28, SL34, Ruiru 11, Batian

Altitude: 1795 m

Processing: Washed

The coffees will be roasted just before the deliveries at the end of November to ensure that you'll enjoy them as fresh as possible!

The calendar includes light roasted, medium roasted and dark roasted coffees.

Yes, you can choose between filter ground coffee or whole beans!

The grind is ideal for preparation with a filter coffee machine.

The beans are ideal for brewing as filter coffees. However, the medium and dark roasts can also be used to make espresso.