Specialty Coffee Advent Calendar – 2019
Jamir Useche Gonzales
Producer: Jamir Useche Gonzales
Origin: Acevedo, Colombia
Altitude: 1500 masl
Taste Profile: Papaya, Rooibos, Honey
Roast Date: 02.12.19
An elegant and complex coffee with flavors of papaya, rooibos and honey.
Acevedo is a municipality located in the South-East of Huila, Colombia. Located between mountains and jungle, Acevedo has a unique microclimate with low temperatures and thick fog. This provides fantastic growth conditions for high quality coffee. Good shade and rich soil results in healthy, long-ripening plants that produce sweet and complex coffee.
Jamir Useche Gonzales is a third generation coffee producer. The farm La Luna has been run by the family for over 60 years, and was divided into four between the siblings when his mother passed away in 2012. Each of the siblings then each built their own home on their lot of land.
Jamir produces tea, El Carmelo, coffee of the Colombia type which he and his team pick and process themselves. The coffee is picked by hand, depulped and added to fermentation for 36-37 hours. They make sure to stir the beans every six hours to ensure a smooth fermentation. The coffee is then dried on the patio for 15 days.
Location: Oslo, Norway
Roaster: Probat UG-45
Robert William Kallhovd Thoresen came to Norway, having worked as an architect in San Francisco, with a dream of creating something that meant something to people. It all started with a small coffee shop at St.Hanshaugen, which opened in 1997. With a small team, Java Espressobar and Kaffeforretning quickly established itself as one of the city’s best coffee bars and is a regular stop for many of the city’s residents. The focus of Java has always been quality down to the finest details – on the drinks, the atmosphere, the interior design, and not least, the raw materials.
The desire to make the best coffee has been the driving force ever since 2001 when Mocca Kaffebar and Brenneri were first opened. A bar and micro-roastery at Briskeby. Robert William teamed up with Trish Rothgeb and together they formed the basis for what would be KAFFA’s brand style and taste profile.
KAFFA first started in a small room on Filipstadkaia in 2005 before moving to our premises at Ryen a couple of years later. In order to make a wonderful cup of coffee, good brewing routines and a good roast are necessary, but the most essential ingredient is to have a great coffee beans. In order to offer traceable and amazing coffee, Robert William and Bjørnar, former roaster at KAFFA, started Collaborative Coffee Source, who purchases and distributes green coffee and supplies coffee to roasters around the world. In addition, we have a KAFFA store that imports and distributes Hario, Chemex and Baratza in Europe.
Today, KAFFA is a company with a team of 10 people. Our coffee roasters, Trude, Philip and James work closely with our quality control, Q-degree Michelle. They ensure that all coffee out to our customers is of the highest quality and constantly work to improve our products. Our sales team is constantly working to ensure that all our customers are closely monitored.