12 Day Coffee Advent Calendar

No.2 - Guatemala - 40g

Jabiru

Small farms, high in the mountains of Huehuetenango, come together to create this distinctive Guatemalan coffee. Jabiru is made up of coffees from over 76 smallholder producers around Unión Cantinil, where farms sit between 1,500 and 1,800 metres above sea level. Coffee is deeply rooted in these communities, with traditional varieties including Bourbon, Catuai, Caturra and Pache grown across the region.

Jabiru takes its name from the local sourcing operation that connects these small farms to the wider coffee market, helping reduce transport costs and provide more stable market access for producers. A great example of how many small contributions can come together to create one exceptional coffee.

Notes - Butterscotch / Green Apple / Dark Chocolate
Roast - Medium

No.3 - Kenya - 40g

Nguguini PB

Nguguini PB "n-goo-goo-ee-nee" is a vibrant and elegant Kenyan coffee with plenty of juicy fruit character. Expect rich blackcurrant sweetness alongside delicate chamomile and bright, tangy tamarillo, creating a complex cup with a lively acidity and clean, lingering finish. As a washed coffee, it has a crisp, refined character that lets the fruit and floral notes really shine.

The region is renowned for producing some of Kenya’s most expressive coffees, with its high elevations and rich growing conditions helping develop the vibrant acidity and concentrated fruit character found in the cup.

Notes - Blackcurrant / Chamomile / Tamarillo
Roast - Medium Light

No.4 - Colombia - 40g

Edison Argote

Edinson Argote’s path to coffee excellence began in resilience. Orphaned at three and raised by his sister, Edinson left home at 11 and forged a life through determination and curiosity. After military service, he found his calling in specialty coffee, starting with unloading coffee sacks and eventually mastering cupping, processing and fermentation techniques.

Now at the helm of Quebraditas Coffee Farm, Edinson cultivates exotic varietals with precision and care, pioneering innovative processing methods like thermal shock and controlled yeast fermentation.

Notes - Jasmine Honeysuckle / Peach / Guava
Roast - Medium Light

No.5 - Honduras - 40g

Matazano

This exceptional coffee comes from Finca El Matazano in the highlands of Honduras at 1,450 m.a.s.l., a 5-hectare farm shaded by diverse timber and fruit trees and home to 21,000 carefully tended coffee plants. The Natural process begins with 36 hours of fermentation in cherry, followed by 10 days of drying on raised beds, developing sweetness, clarity and complexity in the cup.

Produced by Elvin Castillo, a 5 Star National Cupper and leader at CONEXH, this coffee represents a legacy of specialty cultivation passed down from his father, Francisco Antonio Castillo, one of the region’s pioneers.

Notes - Dried Fig / Apricot / Cream
Roast - Medium Light

No.6 - Papa New Guinea - 40g

Paradise Mountain

This single origin blends two beautiful provinces in the highlands of Papua New Guinea, combining the distinct flavour of the coffees from the limestone regions of the Simbu Province together with the coffees grown in the fertile volcanic soil of the Eastern Highlands. The smallholder farms producing these coffees have developed and perfected their technique to produce a clean and balanced product over generations.

Notes - Caramel / Apple / Walnut
Roast - Medium

No.7 - Costa Rica - 40g

Hermosa

A coffee shaped by generations of growers, steep mountain slopes and a cooperative with people at its heart. Hermosa is from Coope Dota in the highlands of Costa Rica’s Dota region. Established in 1960 with just 96 producers, Coope Dota now represents over 1,000 coffee growers. The cooperative was the world’s first coffee processor to become carbon neutral and continues to invest in sustainability, from forest protection to innovative fertiliser made using coffee processing waste. Grown at high altitude from Caturra and Catuai varieties, Hermosa brings together coffees from the small farms surrounding Santa Maria de Dota, showcasing the care, tradition and character of Costa Rican coffee.

Notes - Orange Blossom / Peach /Raspberry
Roast - Medium Light

No.8 - Colombia - 40g

El Jaragual

A tropical fruit bomb from the hills of Antioquia! El Jaragual is grown on a 150-hectare family farm in Amalfi, where Jorge Mira brings together coffee, sustainability and some seriously clever processing. A forestry engineer by trade, Jorge manages the farm alongside timber-yielding pine plantations and protected native forests. The coffee is washed and put through an extended fermentation with yeast inoculation and thermal shock, helping to bring out and lock in all that juicy, fruit character. Grown at 1,500 metres, this Caturra is bright, sweet and seriously tropical, bursting with notes of peach, lychee and mango. Delicious as filter, with plenty of depth when pulled as espresso.

Notes - Peach / Lychee / Mango
Roast - Medium Light

No.9 - El Salvador - 40g

Finca Serbia

A coffee farm with almost 100 years of history, nestled beneath the Santa Ana volcano! Finca Serbia has been growing coffee since 1930, surrounded by the rich volcanic soils and unique microclimate of El Salvador. Located near Lake Coatepeque, the farm grows Bourbon coffee under a canopy of shade trees, including cedars, oaks and balsam. The team has also planted leaf-rust resistant varieties, helping the farm adapt to a changing climate while protecting its long-standing coffee production. Washed and grown at 1,000 metres, Finca Serbia delivers a seriously sweet cup, with notes of Caramac, Stroop Waffle and Cacao Nibs.

Notes - Caramac / Stroop Waffle / Cacao Nibs
Roast - Medium

No.10 - Ethiopia - 40g

Yirgacheffe

A bright and floral Ethiopian coffee grown by Tigst Boru in the highlands of Kochere. Tigst is a mother of six and cultivates 2.8 hectares of heirloom Arabica varieties at 1,705 metres above sea level, surrounded by native shade trees. Her coffee is traditionally washed, fermented for 36 hours and sun-dried on raised African beds, creating a clean and expressive cup. With floral sweetness and lively citrus notes, Yirgacheffe is very fresh. Beautiful as a filter and delicate as an espresso, this is a coffee that brings a little lightness to your daily ritual.

Notes - Blood Orange / Rose / Manuka Honey
Roast - Medium Light

No.11 - Mexico - 40g

Nayarita

Once the coffee cherries reach peak ripeness, they are carefully hand-picked and transported to one of the local wet mills, Arrocera, Pantano or Rustico, where processing begins. The cherries are rinsed and carefully dried until they reach the ‘raisin’ stage, concentrating their natural sweetness and preparing them for the next stage of processing.

From there, the coffee makes its way to the El Duende dry mill in the town of Compostela, Nayarit. Here, the drying process is completed slowly on the mill’s patios, allowing the coffee to develop and stabilise naturally. Once fully dried, the coffee is rested for 13 weeks, giving the beans time to settle before they are prepared for export.

Notes - Chocolate Truffle / Blackberry / Caramel
Roast - Medium

No.12 - Honduras - 200g

Comsa

A sweet and characterful coffee from COMSA, one of Honduras’ leading organic cooperatives. Grown around Marcala, La Paz, this coffee comes from farmers committed to regenerative agriculture, combining organic farming practices with generations of knowledge to build healthier soils and more resilient farms. COMSA’s pioneering “5 Ms” approach — organic matter, microorganisms, minerals, fermented molecules and knowledge — sits at the heart of its farming philosophy.

Now more than 1,600 members strong, COMSA invests far beyond coffee, supporting education, agroforestry and climate resilience alongside Fairtrade and Organic certification. The result is a coffee that reflects not only the character of Marcala, but the people, knowledge and progressive approach behind every cup.

Notes - Tangerine / Poached Pear / Mulled Wine
Roast - Medium