Worldwide shipping | Always fresh | Happy customers

SLURP Calendar Coffees

2022

Welcome to explore the SLURP Christmas calendar coffees! We will publish all the coffee information here little by little during December.

#1. Honduras Ica Hau

Kahwe

Yellow Peach, Nutty, Dark Chocolate

Honduras Ica Hau 3/5 coffee comes from Honduras, Intibucan region. The coffee has dried fruit, nuttiness and dark chocolate. There is also peachiness and a slight roastiness. A relaxed coffee for the beginning of December to keep the body warm and the moments calm.

Maa: Honduras
Prosessointi: Washed
Paahto: Light roast

#2. Peru FTO

Paahtimo Papu

Nut, Chocolate, Sweet toffee

Peru – Cepro Yanesha is an organic and fair trade coffee. It has a strong nutty body that blends with the chocolatiness of the dark roast. Very smooth aftertaste, with a toffee aroma. Certified organic, fair trade coffee.

Maa: Peru
Prosessointi: Washed
Paahto: Dark roast

#3. Colombia La Pastora

Inka Paahtimo

Fruity, yammy, caramel

La Pastora is located in Los Monos in Ciudad Bolivar. The farm was founded 1940 and in 2020 it was purchased by Hernan and Eugenio Prieto. Thirty percent of the farm is dedicated to a native forest reserve generating a microclimate and a habitat with a diverse ecosystem, all this accompanied by practices in the coffee process that are sustainable and friendly to the environment. The coffees are picked by hand. Once the cherries have been picked they are first fermented for 24 hours, after which they are mechanically dried for 7 days with controlled temperature of 40 degrees.

Maa: Colombia
Prosessointi: Natural
Paahto: Light roast

Image by @kahvinkuluttaja

#4. Papua New Guinea Kenta Bold

Caffi

Spicy, mature fruit, nutty

Caffi Kenta Bold has its very own character. Coffee offers a great heavy mouth feel and strong spicy notes. Caffi’s roast is dark but not too dark for Kenta. Sweetness and spiciness are both there in the cup hand by hand.

Maa: Papua New Guinea
Prosessointi: Washed
Paahto: Dark roast

Image by @kahvinkuluttaja

#5. El Salvador midnight

Roger’s Coffee

Dark chocolate, nuts, caramel

The current owners of El Molino, Jose Antonio Jr and Antonio Salaverria, inherited the farm in 2011. The culture and success of El Molino is based on the farm’s meticulousness and selective picking. After picking, the coffee is processed at Beneficio Las Cruces in nearby Santa Ana, then packaged and shipped.
The Cordelliera de Apeneca is a volcanic mountain range that runs through the departments of Ahuachapán, Santa Ana and Sonsonate in western El Salvador. The mountain range includes four volcanoes, the highest of which is Santa Ana.

Maa: El Salvador
Prosessointi: Washed
Paahto: Midnight

Loved it? Order more here.

#6. Kettukahvi

Lehmus Roastery

Nuts, chocolate, almond

The City Fox is an agile cosmopolitan that glides smoothly through snowy streets and castle ramparts alike. At dusk, it takes off – while the last dark roasts of the evening are being finished at Lehmus Roastery.

For the fifth year running, the dark fox comes from the same Fazenda IP farm. It’s perfect to enjoy in a wintery urban setting on its own, but also as a base for a milky coffee.

Maa: Brazil
Prosessointi: Natural
Paahto: Dark roast

#7. Guji

Abi Coffee

Dark chocolate, Dark caramel, molasses

This coffee is bought directly from coffee growers in Southern Ethiopia, the coffee variety is Heirloom and the coffee is grown at an altitude of 1900-2300, which gives an exceptionally rich taste. The processing is natural. Abi Coffee always uses fresh beans from the latest harvest season. Roasted, ground and packed in Abi Coffee’s own small roastery in Kaarina.

Maa: Ethiopia
Prosessointi: Natural
Paahto: Midnight

#8. Casa Almeida Barreto Anaerobic

Frukt Coffee Roasters

Fruity, soft, bright acidity

This coffee is produced by a new producer called Gabriel Barreto. Gabriel and his operation is based in Minas Gerais in Brazil. His grandfather worked in the coffee business as a young man and in a way Gabriels story has a lot to do with the family legacy and the adventurous spirit that runs deep in the family. This Red Catuai lot is off of their first actual harvest and it shows heaps of potential and already great quality. The coffee is clean and has good complexity.

Maa: Brazil
Prosessointi: Anaerobic Natural
Paahto: Light roast

#9. Papua New Guinea, Organic

Paahtimo Papu

Ripe fruit, dark chocolate, caramel

NGHCE helps farmers with organic certification, financial management, gender awareness, coffee production, certification standards and procedures. The coffee has a roast level of 4/5 and this brings out the fruity flavour of the coffee combined with cocoa and a light caramel note. The coffee works perfectly as an espresso and as a really smooth filter coffee.

Maa: Papua New Guinea
Prosessointi: Washed
Paahto: Dark roast

#10. Ethiopia Tempestris Natural

Pirkanmaan Paahtimo

Floral, citrus, whitecurrant

The coffee is a natural processed and comes from the Jimma coffee area. More specifically, the production is collected from farmers in the Goma area. The ground coffee has a bitter-sweet aroma. The coffee is sweet with a sugar cane taste. Floral aromas such as magnolia and rose stand out in the taste. A light white wine-like acidity completes the taste experience.

Maa: Ethiopia
Prosessointi: Natural
Paahto: Light roast

#11. HoHoHo

Holmen Coffee

Dried apple, plum, hint of caramel

An aromatic and refreshing coffee, perfect for the Christmas coffee table or when you need cheering up.

Maa: Costa Rica, Ruanda, Uganda
Prosessointi: Washed, Natural
Paahto: Medium roast

#12. Lagarto

Café Nazca

Chocolate, nutty, fruity

Café Orgánico Marcala Sociedad Anónima (COMSA) was founded in Marcala, a rural community in central Honduras. Since their humble beginnings in 2001 with 69 members, they have grown into a thought leader for Central American cooperatives and organic coffee production. In addition to serving their now 1,200+ members, COMSA’s multiple projects teach organic farming practices, produce affordable organic inputs and positively impact their communities through social projects.

Roasting level is Full City which brings up chocolate and nutty aromas together with fruity acidity.

Maa: Honduras
Prosessointi: Washed
Paahto: Dark roast

#13. Brasilia Yellow Bourbon Rio Brilhante

Caffi

Chocolate, nutty, dried fruit

Yellow Bourbon is a coffee that works well everywhere. Whatever your style is brewing coffee, Yellow Bourbon offers a great cup. Coffee is well balanced and it has quite heavy mouth feel. Caffi’s roast is medium dark. That kind of roast underlines maximal sweetness and smoothness.

Maa: Brazil
Prosessointi: Washed
Paahto: Medium roast

#14. Chepsangor

Kahiwa Coffee Roasters

Sea buckthorn, toffee, kiwi

Dr. Rosebella represents female farmers in her community. She works very hard to offer them another alternative since, she mentions, most farmers in her group depended primarily on making charcoal, which is bad for their health and the environment.

At Chepsangor they follow a zero-till method while planting seedlings; coffee trees grow under the shade of indigenous trees and the perennial of the river is protected by a 10 meters border of natural vegetation. Beehives are installed throughout the farms and soil health is annually tested and protected with organic leaf matter and manure.

Maa: Kenya
Prosessointi: Washed
Paahto: Light roast

#15. Darkness

Lykke Kahvitilat

Cocoa, pecans, cookie dough

We’ve chosen green coffee that in itself has a bit more of a rugged style with inherent flavor notes. It means we get an intense flavor and mouthfeel, but with a taste of coffee rather than a roast machine, as in some other dark roasts we know of. Another benefit of this deeper coffee and the hunt for a perfect bean is that we have found a use for less than perfect beans. Beans that due to cosmetic factors such as size, might not make the cut, but that flavor-wise have no imperfections. These beans need a bit more time and consideration, but when given the love they deserve, have tons to offer.

Maa: Brazil
Prosessointi: Natural
Paahto: Dark roast

#16. Los Pinos

Cafetoria Roastery

Pineapple, strawberry, flowery

We are thrilled to introduce you to our little treasure, an exotic coffee from Finca Los Pinos, Nicaragua. Almost two-thirds of the Los Pinos farm is located within the Salva Negra nature Reserve. Due to the special geography and climate of the surrounding area, the coffee collected here is truly unique. The close proximity to a mountain river and regular rainfall provide a positive impact on the development of coffee trees throughout the period of their growth.

Maa: Nicaragua
Prosessointi: Natural anaerobic
Paahto: Medium roast

#17. Kenya Dark

Roger’s Coffee

Chocolate, dark berries, sweet

This interesting coffee comes from three counties of what was formally the Central
Province in Kenya. Normally there are two to four beans inside a coffee cherry. Due to mutation inside the cherry, there grows only one round bean, which is called peaberry. Generally there is about 5% of these mutated peaberry beans in coffee crops. Peaberries are denser than normal beans, and they tend to offer brighter flavours. This coffee consists of carefully selected peaberries primarily from the Kamandi and Ndia-ini coffee factories.

Maa: Kenya
Prosessointi: Washed
Paahto: Dark roasted

Loved it? Order more here.

#18. Crucero

Frukt Coffee Roasters

Trooppiset hedelmät, luonnonmarjat, makeinen

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. The coffee cherriesare picked every day for three days and left to ferment in a fermentation tank in layers. The first days picking is in the bottom and every day for three days they add another layer of fresh coffee cherries on top. The fermentation is controlled and after the process the coffee is washed. This process yields an interesting and crazy fruity and clean cup. With just enough funk.

Maa: Colombia
Prosessointi: Fed-Batch Semi-Washed
Paahto: Light roast

#19. Guatemala

ROST & Co.

Full-bodied, chocolatey, Christmas magic

Our Christmas coffee has travelled to our roastery from Quetzaltenango, Guatemala, from the Rio Negro community, part of the COPECAFE cooperative. The region is ideal for coffee growing with temperatures ranging between 15-23 Celsius combined with a suitable rainfall pattern. We have sourced our coffee through the Guatemalan organization FECCEG. FECCEG’s aim is to eliminate intermediaries in the coffee production and procurement process and to promote access to the world market for Guatemalan coffee. Our Christmas coffee is certified organic and Fair Trade, as are all our other standard coffees.

Maa: Guatemala
Prosessointi: Washed
Paahto: Medium roast

#20. Honduras La Bendicion

Inka Paahtimo.

Hazelnut, chocolate, honey

Finca La Bedición is located on the slopes of the Opalaca Eco-Reserve. A nature reserve for many endangered species that are protected and respected by the finca. In addition, the reserve is an important source of water for the people in the area, supplying more than 10 communities including the urban area. Finca La Bendición is therefore considered the guardian of all this biodiversity.

Maa: Honduras
Prosessointi: Washed
Paahto: Dark roast

Did you enjoy this? Order here.

#21. Santa Teresa

Kahiwa Coffee Roasters

Vanilla, milk chocolate, nectarine

Producer Silvio Sanchez came to coffee farming through studying agronomy. He owns a piece of land together with his coffee loving mother. Dense pine forests and interplanted pine trees provide shade for coffee, casting dark shadows of the deep green leaves of the coffee trees, giving Santa Teresa a quiet, spectral atmosphere. The farm is expertly organized, a testament to Silvio’s training as an agronomist, and the neat rows of young trees have given several successful harvests. The farm is 10 hectares and cultivates Catimor and Java varieties in addition to the Caturra selected for this lot.

Maa: Nicaragua
Prosessointi: Natural
Paahto: Light roast

#22. Blend No4

Helsingin Kahvipaahtimo

Dark chocolate, almond, walnut

Blend №4 on hyvin tumma, ranskalaisen paahdon henkinen täyteläinen ja pehmeä kahvi. Maussa tummaa suklaata ja vivahde mantelia. Hyvin matala hapokkuus.

Maa: Several
Prosessointi: Washed, Natural, Wet Hulled
Paahto: Dark roast

#23. Caramel Groove

Makea Coffee

Caramel, nut, chocolate

Makea Coffee’s new Brazilian coffee is produced by members of the APAS Fair Trade farmer community in Minas Gerais. The coffee of the Catuai and Mundo Novo varieties is processed using the Natural method. In this medium roast coffee you will sense nuttiness, chocolate and caramel sweetness with a soft velvety mouthfeel. A delightful treat for every coffee moment of the day.

Maa: Brazil
Prosessointi: Natural
Paahto: Medium roast

#24. Guapacha Estandar

Lehmus Roastery

Papaya, apple, blackcurrant

Coming from the Caldas region in the Colombian Andes, the fruity and fresh coffee is grown at an altitude of 1,800 meters. The coffee is the result of the development of a community of farmers in the Anserman region: the community selected a few farms whose Castillo beans were processed in special drying boxes. The boxes minimized the effect of the constantly changing mountain air, resulting in a deliciously fruity and sweet coffee.

Maa: Colombia
Prosessointi: Natural
Paahto: Light roasta

MERRY CHRISTMAS!