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Advent Calendar 2022

A part of the Coocentral Co-op, Pedro Maria Chantre's coffee is usually blended with other co-op member's coffees.

Every now and then, an especially interesting lot is kept separate, and we are fortunate to be able to purchase this special selection of Caturra, Castillo, and Colombia varieties.

Coffees are picked in 3-4 passes. Meaning the producers/workers pick the ripe cherries in one block. Then they might wait a few weeks until it’s again a descent amount of ripe cherries to pick in that same place. Generally, the first and last pass is of lower quality, and the second and third will be considered as the best, with more ripe cherries and uniform quality.

This lot is fully washed; pulped and fermented the traditional way. The coffees go straight from the pulper into the fermentation tank. The parchment is fermented for 25 hours, depending on the temperature. Higher temperature will speed up the fermentation process, and lower temperature will slow it down.

The coffees are sun dried in parabolic dryers to below 11% humidity, taking 45 days, depending on the weather. Drying in Huila is a big challenge due to rain and high humidity.

In the cup, expect bright and juicy acidity to be balanced with sweet grapes and sugarcane notes. A touch of bergamot in the aroma and the finish remind us of Earl Grey tea.

Please enjoy!

A part of the Coocentral Co-op, Pedro Maria Chantre's coffee is usually blended with other co-op member's coffees.
Every now and then, an especially interesting lot is kept separate, and we are fortunate to be able to purchase this special selection of Caturra, Castillo, and Colombia varieties.
Coffees are picked in 3-4 passes. Meaning the producers/workers pick the ripe cherries in one block. Then they might wait a few weeks until it’s again a descent amount of ripe cherries to pick in that same place. Generally, the first and last pass is of lower quality, and the second and third will be considered as the best, with more ripe cherries and uniform quality.
This lot is fully washed; pulped and fermented the traditional way. The coffees go straight from the pulper into the fermentation tank. The parchment is fermented for 25 hours, depending on the temperature. Higher temperature will speed up the fermentation process, and lower temperature will slow it down.
The coffees are sun dried in parabolic dryers to below 11% humidity, taking 45 days, depending on the weather. Drying in Huila is a big challenge due to rain and high humidity.
In the cup, expect bright and juicy acidity to be balanced with sweet grapes and sugarcane notes. A touch of bergamot in the aroma and the finish remind us of Earl Grey tea.
Please enjoy!

La Esperanza