Welcome to explore the calendar coffees. Here we will reveal the new “hatch” every day until Xmas Eve.
#1 Honduras Regional
Haimoon Kahvipaahtimo
Milk chocolate, fruity, medium-bodied
The beans for this coffee come from the lush mountains of Honduras, grown at an altitude of around 1500 meters. Hand-picked and processed using the washed method, the beans highlight the coffee’s natural clarity and clean, bright aromas.
The flavor combines a fresh fruity note, the soft sweetness of milk chocolate, and a pleasant, medium-bodied mouthfeel. This coffee is designed for those moments when you want a balanced, approachable cup – one that instantly makes your day a little better.
Origin: Honduras
Altitude: 1500 masl
Processing: Washed
Roast level: Medium roast
#2 Ethiopia Nano Challa Organic Washed
Inka Paahtimo
Citrus, floral, black tea
Nano Challa is one of the most renowned and respected cooperatives in Western Ethiopia. Its coffees come from the Jimma region, in the Gera district, at an altitude of around 1980–2100 meters, where cool night temperatures and ample shade slow down the ripening of coffee cherries. This results in the coffee’s distinctive complexity and exceptional clarity.
The cooperative was founded in 2004, when 25 farmers joined forces to improve quality, gain access to better buyers, and strengthen their financial stability. Since then, Nano Challa has become a model example of how smallholder collaboration can produce exceptionally high-quality coffee and improve the livelihoods of the entire community.
This Limu Grade 1 coffee is known for its bright citrus acidity, floral notes, and clean, tea-like finish.
Country: Ethiopia
Area: Jimma zone, Gera district, Genji Challa kebele
Cooperative: Nano Challa Cooperative
Variety: Heirloom
Altitude: 1980–2100 m
Processing: Washed
Roast level: Light roast
#3 Brazil Dark
Roger’s Coffee
Dark chocolate, nutty, orange
Brazil Dark is a dark and intense coffee where the nutty character and full-bodied richness typical of Brazilian coffees take the lead. The first sip reveals dark chocolate, roasted hazelnuts, and a creamy, slightly nougat-like sweetness. It’s a coffee that wakes you up and brings a smile to your face.
For Roger’s Coffee, dark roasting is a craft that demands exceptional precision. The darker the roast, the more every second and subtle temperature adjustment matters.
The coffee comes from the Cabo Verdes area in Minas Gerais, where clearly defined seasons, low humidity, and favorable temperatures create excellent conditions for growing high-quality arabica.
Country: Brazil
Region: Minas Gerais, Cabo Verdes, Poços de Caldas
Producer: SMC – Comercial e Exportadora de Café S/A
Varieties: Catuai, Mundo Novo
Altitude: 1200 m
Processing: Natural
Roast level: Dark roast
#4 Mono El Salvador
Café Nazca
Chocolate, toffee, raspberry
Victor Mencía has been cultivating coffee in the Cordillera del Bálsamo region since 2016, employing families on his 85-hectare farm. The region is known as one of El Salvador’s most traditional and high-quality coffee-growing areas. Its volcanic, nutrient-rich soil, cool nights, and well-defined seasons create excellent conditions for growing high-quality arabica.
This coffee comes from Finca Las Mercedes, located at an altitude of around 1650 meters. The beans are of the Pacamara variety, a cultivar developed in El Salvador and known for its large bean size and complex, aromatic flavor profile.
Country: El Salvador
Region: Cordillera del Bálsamo
Farm: Finca Las Mercedes
Producer: Victor Eduardo Mencía
Variety: Pacamara
Altitude: 1650 m
Processing: Washed
Roast level: Medium roast
#5 Guji Dark
Abi Coffee
Honey, chocolate, peach
Guji Dark originates from the rugged, forest-framed slopes of southern Ethiopia, where coffee plants grow at elevations of 1900–2300 meters. Abi Coffee sources the coffee directly from farmers, ensuring full traceability and fair compensation. Only fresh beans from the most recent harvest are used, and they are roasted, ground, and packed in Abi Coffee’s small roastery in Kaarina.
The cup reveals the sweetness of honey, the fruitiness of ripe peach, and the soft warmth of chocolate. The flavour is full-bodied yet harmonious – a clean dark roast that preserves the delicate nuances of its origin.
Country: Ethiopia
Region: Guji
Farm: Gerbicho Rogicha Kebele
Farmer: Geda Genale
Variety: Heirloom
Altitude: 1900–2300m
Process: Natural
Roast level: Dark roast
#6 Colombia Supremo
Espoon Kahvipaahtimo
Chocolate, fruity
This hand-roasted Colombian coffee brings together the traditional Typica and Caturra varieties. The result is a soft, chocolatey and lightly fruity flavor profile, with a medium roast that highlights the bean’s natural sweetness and balanced structure. Grown at elevations of 1500–2070 meters, the coffee gains its clean and refreshing character from the washed process.
In the cup, expect gentle chocolate notes, subtle fruitiness and a pleasant, well-balanced finish. It is an approachable coffee with a distinctive personality.
This coffee is roasted and packed by hand in Espoo, at the award-winning Espoon Kahvipaahtimo roastery in Suomenoja. Founder and roastmaster Andre brings uncompromising quality and more than a decade of roasting experience to every step. His precision and dedication have earned the roastery victories in the Roasters’ Challenge competition in 2022 and 2023.
Origin: Colombia
Region: Antioquia
Varieties: Caturra, Typica
Growing altitude: 1500–2070 m
Process: Washed
Roast Level: Medium
#7 Pink Bourbon Tinto
Tinto Roastery
Citrus, floral, sweet
In the lush landscapes of Palestina, Linarco Rodriguez has built his life around coffee. Coming from a family deeply rooted in coffee cultivation, he grew up learning the intricate details of coffee production, helping his parents whenever he had free time or during the harvest season. Linarco originally wanted to study business and dreamed of one day moving to the capital. His studies, however, made him realize that starting his own business would be the better path.
Tinto Roastery’s Pink Bourbon is a delicious light-roasted coffee with notes of citrus, florality and pleasant sweetness.
Origin: Colombia
Region: Palestina, Huila
Farm: Central De Beneficio
Producer: Linarco Rodriguez
Altitude: 1710 m
Process: Washed
Roast level: Light roast
#8 Brazil Fazenda California
Kahiwa Coffee Roasters
Dark chocolate, fudge, almond
Luiz Saldanha oversees the exceptional coffees of Fazenda California, a coffee farm in Paraná with more than 100 years of history. He took over the farm in 2004 with ambitious plans to elevate it into one of Brazil’s top coffee producers. Since then, the farm has won multiple awards, including the Cup of Excellence in 2010 and 2015. This dark-roasted coffee offers notes of dark chocolate, fudge and almond.
Origin: Brazil
Region: Fazenda California
Producer: Luiz Saldanha
Variety: Mundo Novo
Altitude: approx. 500 m
Process: Pulped Natural
Roast level: Dark roast
#9 Guta
Helsingin Kahvipaahtimo
Raw cacao, fruity, blueberry
“Guta” is something that’s gooood! This fruity coffee blend is a rare gimis. It means nice. It’s sweet like dried fruit and tart like grandma’s berry jam. Guta is a delicious coffee for those who want a breath of fresh air in their coffee. It works well as a filter coffee, especially black, and is a great espresso with light strength. It’s a delicious coffee for the seasoned coffee drinker and for those who want a fresh breeze in their coffee. Guta tastes of raw cocoa, yellow fruits and blueberry or juniper berries
Origin: Brazil, Colombia, Ethiopia
Altitude: 800-1800m
Process: Washed/Natural
Roast level: Light
#10 Harmony
Nordic Coffee Company
Chocolate, roasted nuts, caramel
This dark coffee experience is smooth and full-bodied with notes of chocolate and roasted nuts balanced by caramel sweetness and a rounded mouthfeel. This blend mixes Arabica varieties from both Brazil and Honduras, creating a unique flavour experience that you can enjoy with a splash of milk or by itself – a total harmony of flavours as the name suggests!
Origin: Brazil, Honduras
Variety: Mundo Novo, Red catuai, Caturra, Bourbon
Altitude: 800-1500m
Process: Washed/Natural
Roast level: Dark
#11 Lagarto Whisky Coffee
Café Nazca
Fruity, whisky-aromatic
Today’s coffee is Lagarto by Café Nazca, a Honduran coffee aged in a Four Roses Bourbon whisky barrel.
Omar Rodríguez Interiano founded COCAFCAL in 1999 to help him share the keys to his success in specialty-coffee cultivation and marketing with other farmers in the region. COCAFCAL is a pioneer in developing the production of liquid and solid organic fertilizers. The cooperative supports its producers in growing organic coffee by supplying organic fertilizers and providing technical assistance. Today, the cooperative comprises 950 dedicated farmers who produce high-quality organic coffee.
After Café Nazca’s whisky-barrel maturation, the coffee develops an interesting and pleasantly whisky-like aroma with a fruity nuance.
Origin: Honduras
Region: Copan
Farm: Cooperative Cafetalera Capucas Limitada
Altitude: 1350–1600 m
Variety: Bourbon, Catuaí, Caturra, IHCAFE 90, Lempira, Pacas
Processing: Washed, Four Roses Bourbon whisky barrel
Roast Level: Medium-dark roast
#12 Brazil Cerrado 3/5
Kahwe
Milk chocolate, nutty
Brazil is the largest coffee-growing country in the world, responsible for 30 percent of the world’s coffee production, about 74 percent of which is Arabica. One of Brazil’s most notable coffee regions is Cerrado, in the southwestern part of Minas Gerais. Cerrado is a vast tropical and subtropical region that includes forests, wetlands and grasslands. The name cerrado translates as “closed”, and the area remained so until the 1960s, when farmers began treating the soil. Over the years, the grasslands were transformed into agricultural and pasture land.
Origin: Brazil
Region: Cerrado, Minas Gerais
Altitude: 900–1250 m
Variety: Mundo Novo, Red Catuai
Process: Natural
Roast level: Medium roast
#13 Womens Crown
Makea Coffee
Redcurrant, blood orange, juicy
Located in Nyamasheke, Rwanda, there is a coffee processing station called Gasharu. Up to 1,600 smallholder farmers in the area bring their coffee cherries – known for their exceptionally nuanced flavor profile – to Gasharu for processing into raw beans. Gasharu is operated by second-generation coffee producer Valentin Kimenyi, who is passionately dedicated to achieving high flavor clarity and quality. Farms in the region mainly cultivate the Bourbon and Jackson varieties. This lot has undergone a short anaerobic fermentation, which adds sweetness to the coffee while in no way masking the beans’ inherent bright and zesty character.
The super-juicy and vibrant qualities of this coffee bring refreshing energy to your day!
Origin: Rwanda
Region: Nyamasheke
Farm: Smallholder farmers from the Macuba area
Variety: Bourbon Arabica
Altitude: 1600–2100 m
Processing: Washed, short anaerobic fermentation
Roast level: Light roast
#14 Fiskarsin Vaalea
Fiskarsin Paahtimo
Caramel, nutty, milk chocolate
Fiskarsin vaalea, approachable traditional roast is crafted, roasted and ground in the heart of the Fiskars ironworks village. This light-medium roast offers a classic flavour profile that appeals to fans of both bright and slightly darker coffees. The blend combines beans from Brazil’s Fazenda Salto and Colombia’s Café Del Micay Argelia cooperative.
Fazenda Salto is a Brazilian coffee farm owned by the Reis family for over 38 years and run by former doctor Fabio Reis and his sons. The 800-hectare farm is committed to quality and sustainability: 400 hectares are preserved as native forest, natural springs are protected, and all water used on the farm is treated before returning to nature. Preventive pest management and responsible farming practices have earned the farm a long-term Rainforest Alliance certification.
Café Del Micay Argelia is a cooperative in the Cauca region of Colombia supporting smallholder farmers in an area affected by economic hardship and instability. Most Colombian coffee is produced on plots under one hectare, making market access challenging. Siruma Coffee works closely with producers in these vulnerable regions, providing training in specialty-coffee practices and helping farmers improve quality and income.
Origin: Brazil (Minas Gerais), Colombia (Cauca)
Variety: Yellow Bourbon, Typica, Tabi, Caturra, Castillo, Colombia
Processing: Washed/Natural
Roast level: Light–medium
#15 Sidamo light
Abi Coffee
Citrus fruit, berries, lemon
Sidamo is the area where coffee is believed to come from. Sidamo coffee beans have hints of citrus, berries and lemon, giving them a more acidic flavour. Abi Coffee was born from the idea of changing the way to benefit the producer, the farmer, allowing the farmer to bring their product to market at a fair price set by them. At the same time, the roaster wants to offer coffee that is of a quality and taste that the customers would describe as the best coffee in the world.
Origin: Ethiopia
Process: Natural
Roast level: Light
#16 Guatemala Quetzalito Organic
Paahtimo Papu
Dark chocolate, tobacco-like
Café Quetzalito is located in the heart of Huehuetenango, one of Guatemala’s most highly regarded coffee-growing regions. Here, long-standing traditions and fertile soil come together to produce coffees of exceptional quality. Café Quetzalito is cultivated by smallholder farmers who, generation after generation, have refined their craft in the mountainous terrain. This coffee has been transported to Finland by sailing ship, an environmentally friendly method with minimal carbon emissions compared to conventional freight.
Origin: Guatemala
Region: Huehuetenango
Farm: Café Quetzalito
Variety: Red Catuai, Red Bourbon, Red Caturra
Altitude: 1400–2000 m
Processing: Washed
Roast level: Dark roast
#17 Costa Rica Medium
Roger’s Coffee
Almond, milk chocolate, fruity notes
Costa Rica San Jose is part of the COOPE AGRI cooperative, which brings together a large number of small-scale farmers. Through cooperation, the farmers are able to improve coffee quality and strengthen their livelihoods.
This medium roast coffee is intense and, when brewed as filter coffee, reveals notes of dark chocolate and nuttiness. As an espresso, it becomes equally intriguing, offering even more pronounced hints of marzipan and fruit.
Origin: Costa Rica
Region: San Jose
Altitude: 700–2000 m
Variety: Caturra, Catuai
Processing: Washed
Roast level: Medium roast
#18 Kenya AB
Kahwe
Fruity, sweet
This Kenya AB coffee is grown at high altitudes of 1700-2000 meters, where the cool climate and slower maturation develop the beans’ lively, distinctive flavor profile. The washed process brings clarity and brightness to the cup, while the traditional SL28 variety adds its signature juicy sweetness and fruity character. A balanced and refreshing coffee that captivates with the vibrant complexity Kenyan coffee is known for.
Origin: Kenya
Altitude: 1700-2000 m
Variety: SL28
Processing: Washed
Roast level: Light roast
