Welcome to explore the SLURP Christmas calendar coffees! We update the coffee information daily until Christmas Eve
#1. Louhi
Kirjalan Paahtimo
Citrus, peach, white tea
Find fruitiness, citrus and notes of white tea in this medium-bodied, fresh coffee. Freshness is a characteristic of Sidamo coffees, and it’s in espresso form that the coffee’s citrus flavours are at their best.
Country: Ethiopia
Process: Washed
Roast level: Medium
Did you enjoy Louhi? Order more here.
#2. Kenya Shishimai
Kahwe
Cherry, white chocolate, orange
Shishimai is the star that gives its name to batches of coffees produced by various producers who are members of the Kenya Cooperative Coffee Exporters in the Nyeri coffee growing region. Perfect for those special Christmas moments of indulgence, this light and frothy treat offers floral aromas, cherry, white chocolate and orange.
Country: Kenya
Process: Washed
Roast level: Light
This official Christmas coffee is possible to order from the SLURP webstore! Available for a limited time.
#3. Guatemala
Roger’s Coffee
Spicy, chocolate, nuts
A sweet, full-bodied Guatemalan coffee with notes of chocolate, caramel and hazelnut in the finish. A sweet and full-bodied filter coffee that also works well as an espresso. For the balanced coffee lover.
Country: Guatemala
Process: Washed
Roast level: Dark
#4. Fanny Torres
Pirkanmaan Paahtimo
Sugarcane, apricot, green apple
A pleasantly intense coffee with just the right amount of sweetness and fruitiness and moderate acidity. The coffee comes from the Fanny Torres estate in Colombia. The roastery has bought Fanny’s coffee twice direct from Acevedo, Kolumbia. As a roastery one of their values is a continuous cooperation with farmers.
Country: Colombia
Process: Washed
Roast level: Medium
#5.Uganda Rwenzori Mountains
Lykke Kahvitilat
Unrefined cane sugar, dried currants, cranberry
Lykke has built a processing station, where they started co-working with over 2000 coffee producers, worked with charity organisations and female co-operatives, and supported, empowered, educated, harvested and processed – all in the name of sustainability, happiness and care.
Country: Uganda
Process: Honey Process
Roast level: Light
#6. Guji Hambela
Cafetoria Roastery
Orange blossom, chocolate, floral
This fully washed organic coffee is grown in the protected forests of Guji. The semi-wild nature of these trees means that many of the varieties grown in the forest are unique and are not cultivated anywhere else. This genetic diversity leads to some extraordinary flavours in this lot and others grown in forested conditions.
Country: Ethiopia
Process: Washed
Roast level: Dark
#7. Kettukahvi
Lehmus Roastery
Roasted nuts, cocoa, light fruitiness
The Fortress of Lappeenranta is home to urban foxes. These puffy-tailed locals often visit the Lehmus Roastery’s premises for a sniff. So it’s clear that the foxes have their own coffee. The medium roast Kettukahvi is a smooth and full-bodied coffee enjoyed in good company.
Country: Brazil
Process: Natural
Roast level: Medium
#8. Gasharu
Kahiwa Coffee
Blueberry, Cuba Libre, cranberry
This finely balanced and sophisticated coffee is cultivated in the charming village of Gasharu, located in western Rwanda, near Lake Kivu. It stands as a wonderful example of what a motivated community of quality-focused coffee farmers can achieve! Intego experimental coffee is the result of our curiosity to explore new methods of fermenting naturals to attain the best flavours.
Country: Rwanda
Process: Intego Experimental Natural Anaerobic 60h fermentation
Roast level: Light
#9. Buli
Helsingin Kahvipaahtimo
Chocolate, nuts, caramel
Nutty and chocolatey, it works on its own or with milk, thanks to its rich mouthfeel. Buli is a versatile coffee that doesn’t disappoint. It is dark but not too dark, strong but not too edgy when drunk black. It combines chocolate, nuttiness, acidity and sweetness in a medium-bodied package.
Country: Brazil, Colombia, Ethiopia
Process: Washed, Natural
Roast level: Dark
#10. Mexico Las Chicharras
Inka Paahtimo
Dark chocolate, nuts, dried fruit
Good balanced filter coffee or nice sweet espresso. Inka Paahtimo likes to roast the coffee medium darkish, where it still has some sweetness but also the dark chocolate flavour typical for coffees from Chiapas region comes out.
Country: Mexico
Process: Washed
Roast level: Medium
Would you like some more of this? Order here.
#11. Mad Dark
Kahwe
Chocolate mousse, chocolate pudding, light nuttiness
This mad dark roast coffee is a blend of Brazilian Arabica and Vietnamese Fine Robusta. The flavour has a mouth-watering chocolate pudding and a pleasant roastiness, with no bitterness at all.
Country: Brazil, Vietnam
Process: Natural, Wine Honey
Roast level: Midnight
#12. Mexico Organic Berillo
Paahtimo Papu
Dark chocolate, almond, a hint of fruitiness and vanilla
This excellent coffee is produced in Chiapas, in the highlands of Motozintla. The coffee is produced by small farmers organised as cooperatives. The cooperative collects and buys only the best quality lots before sending them to a dry mill in Tapachula, Chiapas.
Country: Mexico
Process: Washed
Roast level: Dark
If you liked this coffee, you can get more of it from the SLURP webstore!
Psst! Did you find a red SLURP sticker on this coffee bag? If you did, send us a picture via Instagram or info@slurp.coffee and redeem your prize!
#13. Lempeä Hehku
Makea Coffee
Milk chocolate, fruity, sweet
This chocolatey, sweet and ripe-fruity coffee is the crowning glory of festive tables and a refreshing addition to everyday life. It comes from the El Uberrimo coffee plantation in the Narino region of El Salvador. Farmer Francy Liceth Castillo invests in the farm’s diversity and rich soil to ensure the best growing conditions and flavours.
Country: El Salvador
Process: Honey Process
Roast level: Medium
#14. Costa Rica Don Ivan
Inka Paahtimo
Grape juice, pineapple, brown sugar
Just by smelling the raw coffee, you know it is a heavily fermented coffee. The roaster has aimed to bring out those deep fruity notes of the coffee to enjoy in your cup.
Country: Costa Rica
Process: Natural
Roast level: Light
#15. Yirgacheffe
Abi Coffee
Wine, berries, floral
Ethiopian coffee has been very popular throughout history and demand for it is growing all the time. The best Ethiopian coffee is naturally grown and hand-picked. The flavour profile of Yirgacheffe coffee tends to be more acidic than other Ethiopian coffees, with floral and fruity notes.
Country: Ethiopia
Process: Natural
Roast level: Dark
Want more? You can find this coffee here.
#16. Hippies
Nordic Coffee Company
Caramel, citrus, jasmine
Hippies is mainly made from beans grown in Sidamo, Ethiopia. These excellent, rich and sweet beans are roasted to bring out their complex flavours, low acidity and floral aromas. Guatemalan beans, grown in volcanic soil near the active volcanoes of Acatenango and Fuego, are blended to give the blend a distinctive caramel taste.
Country: Ethiopia, Guatemala
Process: Washed
Roast level: Medium
How did you like the 70’s groove? More of it can be found here.
#17. Vipunen
Kirjalan Paahtimo
Yellow fruit, milk chocolate, black tea
Abyote and Mebrahtu, the owners of the Boledu Coffee Growers’ Cooperative, have been working with farmers for a long time, and before each harvest, they train farmers in the standards of specialty coffee. Boledu also pays smallholders above the market price, but requires farmers to produce consistent and ripe berry quality.
Country: Ethiopia
Process: Fully Washed
Roast level: Light
How did you like this light roast? More can be ordered here.
#18. Honduras 4/5
Kahwe
Dark chocolate, roasted nuts, apple
This organically grown coffee comes from La Exportadora Familiar, an organisation founded in 1991 and consisting of several small farmers. The Intibucán region is located in the mid-western part of Honduras. The 3123 square kilometres of land include 13 coffee-growing areas, home to almost 6000 coffee-growing families.
Country: Honduras
Process: Washed
Roast level: Dark
Would you like some more? Order here.
#19. Guta
Helsingin Kahvipaahtimo
Dried fruit, raw chocolate, berry jam
Guta is good for you, good coffee is good for you. This fruity coffee is as sweet as dried fruit and as acidic as grandma’s berry jam, perfect as an espresso and works well as a filter coffee too. It is a delicious coffee for the seasoned espresso drinker and for those who want a fresh breeze in their coffee.
Country: Brazil, Colombia, Ethiopia
Process: Washed, Natural
Roast level: Medium
#20. Gaturiri AB
Makea Coffee
Red currant, rhubarb, citrus acidity
The coffee’s zesty, citrusy acidity is supported by a distinct redcurrant and rhubarb flavour. The mouthfeel is very juicy. As the coffee cools, it starts to resemble grandma’s currant juice, the unsweetened version! Gaturiri is Kikuyu, meaning bush.
Country: Kenya
Process: Fully Washed
Roast level: Light
#21. Arbol Whisky Coffee
Café Nazca
Whisky aroma, vanilla
This time, coffee from the Huehuetenango region of Guatemala has found its way into the whisky barrel. A pleasantly whisky aroma with a vanilla note to brighten up your pre-Christmas coffee moments!
Country: Guatemala
Process: Heaven Hill Bourbon Whisky
Roast level: Dark
#22. Limited Chirinos Peru
Lehmus Roastery
Mango, passion fruit, honey
Peru is a growing specialty coffee producing country and whenever you can get top quality coffee from there, this roastery is happy to roast it. The village of Las Pirias is located high in the Cajamarca region, and the limited-quality coffee produced by the village’s smallholders together represents fruity and juicy coffee at its best.
Country: Peru
Process: Natural, Anaerobic fermentation
Roast level: Medium
#23. Brazil Minas Gerais
Inka Paahtimo
Nuts, chocolate, soft
This is classic Brazilian coffee that works well as espresso and filter coffee with its nutty, chocolatey soft flavour. Inka Paahtimo roasts the coffee long and slow since the bean is quite soft.
Country: Brazil
Process: Natural
Roast level: Dark
#24. Finca El Diamante
Kahiwa Coffee
Limoncello, papaya, pineapple
Pink bourbon cherries are picked and put into Grainpro bags for 24 hours. After that the cherries are put into open tanks with water in order to have another 348 hours (yep, you read that right!) in tanks of water pumping bubbles continuously with oxygen, causing the pectins in the coffee cherry fruit to break down and creating a unique community of microorganisms. Afterwards it is slowly dried in whole cherry in the sun raised beds, milled and then vacuum packed.
Country: Colombia
Process: Natural, Experimental Scoby Kombucha Fermentation
Roast level: Light
