13 Year Anniversary Coffee Box

From: 66,66

Welcome to our 13 year anniversary box set, and thank you for all your support all these years! With 13 being a number of bad luck and superstition, we crossed our fingers and present you a box full of bad omens.

We’ve selected four supernatural coffees that stretch the boundaries of what is possible in taste. With exclusive varieties, processing methods and magical names. To finish it off we have an exclusive shirt and print to complete it. Read on below, if you dare…

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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.


Additional information

Weight N/A
Country of Origin

Burundi, Colombia

Taste Notes

A mix of everything

Grind Size

Ground for Filter, Ground for French Press, Whole Beans

Processing Method

Alcohol anaerobic washed, Anaerobic natural, Yeast inoculated fully washed


Without shirt, X-Large, Small, Medium, Large