Description
Welcome to our 13th year anniversary box set!
We hope you aren’t superstitious… The Village turns 13 years in April and we are sure as hell not skipping the chance of creating a box full with delicious coffees and merch. Not only that, we took the 13 to heart and invited Tom van der Linden to summon his paranormal designs onto paper and design it all. Everything is hand-printed in our own screenprintingshop by Moze.
Now, before you open up pandoras box, please be warned for the supernatural coffees that are inside. Read on below to get a grasp of what you might unleash:
La Villa Geisha, Colombia, Yeast inoculated washed
We open up the box with something exceptional. We’ve never chosen to roast a Geisha variety coffee before, as they are often outrageously expensive but can somewhat fall behind in taste. We were proven wrong here though, gladly so, with this immaculate lot. Not only has it the delicate and lively floral notes of a Geisha, it’s yeast processing gives it an extraordinary depth. Turkish delight anyone?
- Origin: Colomia
- Region: Huila
- Town: Gihororo
- Farm: Finca La Villa de Don Juan
- Farmer: Juan Dario Gomez
- Crop 2023
- Altitude: 1820m
- Variety: Geisha
- Processing: Yeast inoculated washed
Argote, Colombia, Alcohol anaerobic washed
The Argote project is a group of passionate and knowledgeable farmers that produce quality coffees year after year. We’ve been fortunate enough to roast quite a few of them over the years. Excitingly Eider Muñoz has chosen an experimental anaerobic processing method for his best cherries of the year, which he dubbed the Alcohol process. Whilst this sounds heavy the end product is bright, floral and lively. A successful experiment!
- Origin: Colombia
- Region: Nariño
- Town: Colón Génova
- Farm: Argote
- Farmer: Eider Muñoz
- Crop: 2023
- Altitude: 2000m
- Variety: Castillo, Caturra
- Processing: Alcohol anaerobic washed
Kayanza Masha, Burundi, Yeast inoculated washed
To say we are a fan of yeast inoculated coffee is putting it softly. We believe it is one of the best developments of the past 5 years in coffee processing, and thus we return year after year to these coffees produced in Burundi. Last year we successfully used one of these lots to win the Roast Masters competition. This year we chose a Oro yeast combined with washed processing, the yeast makes it possible to safely triple the fermentation time before washing and develops an unique sweetness.
- Origin: Burundi
- Region: Kayanza
- Washing Station: Masha
- Farmer: 2000 smallholders
- Crop: 2023
- Altitude: 1650
- Variety: Red Bourbon
- Processing: Oro yeast inoculated washed
Wizard’s Spell, Colombia, Anaerobic natural
This farm’s name loosely translates to ‘Wizard’s spell’ and although we wouldn’t ever just choose a coffee based on its name, we surely were delighted when this lot tasted like pure magick! Ignacio’s microbiological knowledge helped with shaping these cherries into a black potion that sparks an electric experience. His extended natural processing is pushing the boundaries of what is normally possible creating this powerful coffee.
- Origin: Colombia
- Region: Caldas
- Town: Anserma
- Farm: Finca El Embrujo ‘Wizard’s Spell’
- Farmer: Igancio Rodriguez
- Crop: 2023
- Altitude: 1450-1900m
- Variety: Colombia
- Processing Anaerobic natural
Our coffee comes in craft paper bags which contain a plastic liner on the inside to guarantee freshness of our coffee. Please dispose properly at your local plastic trash container. The Village Coffee is roasted fresh every week, and best consumed within four weeks after roast date. Store your coffee in a dry, dark and cool place, avoid the fridge.
