Festive Hullabaloo

Expect notes of;

CHOCOLATE ORANGE| CRANBERRY | SPICES

Origin

Country: Guatemala & Guatemala
Region: Finca La Bolsa & Lake Ayarza
Altitude: 1,400 - 2,000 masl
Variety: Various 
Process: Washed & Natural

About this coffee;

What says Christmas more than cracking open a delicious chocolate orange and sharing with the family infront of a festive movie. This years Hullabaloo Christmas blend is inspired by the classic Christmas confectionary.

We have expertly blended two coffees from the same origin, a Guatemalan Washed and a Guatemalan Natural, to create a blend that we are sure will be a festive crowd pleaser. This coffee has a zesty, orange like acidity with a rich chocolaty body and Christmas spice complexity. We have roasted this coffee to suit all brewing methods. Whether that be cafetiere, filter or espresso, with or without milk.

Coffee Info;

Guatemala Blue Ayarza

This natural lot was processed at our cherry mill in Ayarza, Santa Rosa. The team in Ayarza works with several farmers in the region, paying a premium for ripe cherry and processing it centrally to maintain strict standards throughout.

Arnaldo López (56) is one of the many producers we work with at Ayarza cherry mill and has been involved in coffee production business his entire life. His father took him into the field to plant coffee trees as a child. Now Arnaldo has five children of his own and the cultivation of coffee has provided a platform for the family to grow and improve their quality of life.

Guatemala La Bolsa

Welcome to Finca La Bolsa, aptly named 'The Bag' due to its location nestled at the base of the mountains. Established in 1958 by Jorge Vides, a passionate coffee grower and health practitioner, the farm has nurtured a legacy of coffee cultivation spanning three generations. The farm expands across 108 hectares and is positioned at an elevation of 1300-1600 masl. Their dedicated workforce consists of 15 permanent employees, expanding to 100 during the peak harvest season from December to April. The farm focuses on the cultivation of Bourbon and Caturra coffee varieties, flourishing in the farm's Clay Loam soil. They proudly uphold the Rainforest Alliance certification, championing for sustainable farming practices.

This specialty coffee lot, 'La Bolsa', is cultivated under the shade of Gravilea and Inga trees. Pruning and trimming are carried out annually to maintain the health of their coffee plants, followed by a manual selective picking process. The coffee is then depulped, fermented, and washed over approximately 24 hours. It is subsequently spread out on the patio for drying for around 15-18 days. Once the coffee reaches the correct humidity range, it is bagged and stored in the farm's warehouses.

The coffee then embarks on a journey from the warehouse to the dry mill located in Guatemala City, where it undergoes meticulous quality control procedures and packaging to meet client specifications.

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Brew Recipe

Espresso: 1:2 coffee to water, extracted in 28 – 32 seconds
Filter: 60-65g coffee per litre of water, brewed for 3-4 mins

Rest Time

Filter 7 days | Espresso 14 days from roast date
This coffee may be rested prior to dispatch

Roast Days

We roast and despatch Monday to Friday. All orders placed after 10 am on Friday will be roasted and dispatched the following Monday.

Packaging

Our new box is sourced from an FSC sustainable source and fully recyclable. Inner freshness bag is 100% recyclable and carbon neutral.

Pre-Ground Selection

If you are selecting a pre-ground option from the dropdown menu above, your box will be clearly labelled with the grind for the appropriate brew method, to avoid any confusion.