Specialty Coffee Advent Calendar – 2018
La Orquidea Julekaffe
Producer: La Orquidea
Origin: Santa Barbara, honduras
Cultivar: Pacas, Catuai
Altitude: 1520-1610 masl
Taste Profile: Balanced flavors of milk chocolate, almonds and clementines.
Roast Date: 03.12.18
This year’s Christmas coffee is chosen from a very special farm, La Orquidea, located in Santa Barbara, Honduras. The farm is a newly established collaborative project between two of our best and longest relationships, Miguel Moreno and Benjamin Paz. Miguel is the eldest in the Moreno family and the director of the coffee farm El Filo, who has been trading coffee for the last 10 years. Benjamin’s family runs the export company and washing station San Vincente processing plant, which exports all the coffee we buy in Honduras. Benjamin has also become a coffee farmer in recent years.
They bought La Orquidea together in 2014 and have planted 9000 coffee trees, 7000 of the species Pacas and 2000 of the Catuai species. In addition, Miguel has around 20 pigs and many hens on the farm. It is located 1520-1610 moh. right by Miguel’s farm El Filo. This coffee is the fruit from their very first harvest.
Location: Oslo, Norway
Roaster: Probat UG45
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.