Pamela is originally from Peru, so it is no surprise that she knows where to find the best coffee that Peru has to offer. On one of her visits back to Peru she met with farmers to learn their stories and find the best coffee to bring to Helsinki to be locally roasted by us. Pamela found two farms in Chirinos, a district in the province of San Ignacio and one of the most well-known areas for quality coffee in Peru.
Chirinos is well connected to nearby cities, with new roads and a thriving town, which serves as a hub for coffee buying and trade. Whilst the coffee landscape in Chirinos is still dominated by middlemen and FTO certifications, there is a growing interest in specialty coffee and some of the biggest cooperatives in the area have been promoting quality for a number of years. However, for those producers that aren’t members of co-ops, of which there are many, there is still little access to market and little support to invest in their farms and improve quality.
There are a number of villages across Chirinos which have ideal growing conditions for coffee, with altitudes above 1700 meters above sea level. Many producers still have old pure Arabica varieties. There is huge potential for quality improvement in Chirinos. With small changes and investments producers can escape low market prices which rarely cover the cost of production and find a market for their coffee that pays well above the market with quality incentives.
Efrain Carhuallocllo Salvador is one farmer in Chirinos district. He owns 4 hectares of land in El Corazon village. Efrain is one of the most innovative producers in all of Peru and his farm and wet mill are run with extreme care and precision. But you don’t have to take our word for it, Efrain competed in the very first Cup of Excellence competition in Peru and placed 2nd, and many consider his to be the best coffee of that competition, even though it didn't win. Prior to and since competing in Cup of Excellence, Efrain has won several local and national competitions and is most likely the most decorated producer in Peru.
With extreme care and procession, Efrain grows Caturra (yellow and red) and Geisha varieties. His overall production for 2022 was 147 quintales (that is almost 15.000 kilos) of washed and naturals. After Efrain’s coffee is harvested it is rested for 48 hours as cherries. Then it gets depulped and goes in plastic bags for 72 hours to ferment. Following fermentation it is washed and dried. Then great care is taken during the drying process, making sure the coffee is dried slowly and evenly for better longevity. Efrain uses probes in the drying area to measure temperature and humidity. It usually takes around 15 days for the coffee beans to fully dry.
Our Peru Efrain Carhuallocllo is a full bodied coffee tasting of lemon, peach, and dark chocolate with a sweet almond brittle finish.
Roast: Light 2/5
Roast profile: Filter
Origin: Chirinos, Cajamarca, Peru
Altitude: 1700 m
Varietal: Arabica (Yellow and red Caturra)
Process: Washed
Cup score: 86
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EFRAIN CARHUALLOCLLO
During her visit Pamela fell in love with the taste of coffee that Eli had produced the moment she first tasted it. Eli is another farmer in the Chirinos region and owns a coffee farm near the village Las Pirias. The farm is 4 hectares and is located between 1800 and 2000 meters above sea level. Pamela was not only impressed by the taste of Eli’s coffee but also by the effort Eli puts into cultivating and processing high quality coffee.
Eli is in a partnership with Falcon Coffee Peru. Falcon Coffee Peru selects farmers based on their potential and willingness to produce outstanding qualities. Falcon offers training and financial incentive for farmers to produce high quality coffee. Helping farmers in the Chirinos region produce high quality coffee.
At Eli’s farm, coffee cherries are selectively handpicked. The coffee cherries are then washed and floated, before undergoing a skin drying process. The skin drying process happens under shade and lasts for a full day. The coffee is then moved to a solar drying tent, where it is dried under controlled conditions for 45 days.
Our Peru Eli Espinoza Soberon is a juicy coffee with notes of passion fruit, dark chocolate and strawberry.
Roast: Light 1/5
Roast profile: Filter
Origin: Chirinos, Cajamarca, Peru
Altitude: 1800 - 2000 m
Varietal: Arabica (Caturra, Bourbon)
Process: Natural
Cup score: 87.25
These two coffees are grown in the same region, basically neighbours, but each has its own unique flavour profile. It is quite astonishing how coffee grown so close together can taste so different. It is with the farmers' hard work and individual processes that make it possible for these quality coffees to taste so unique and different.
]]>It was the year 2020 and with COVID restrictions life was anything but normal, all the Christmas activities, markets, and sales were canceled. Without the normal hustle and bustle of the holiday season, something new had to be brought to life to bring excitement to the season. In the Fallkulla allotment gardens on a Sunday morning in November 2020, coffee roaster Pamela was chatting with her friends Mizuho and Sayaka, and got the idea for a new coffee, celebrating their home district Tapanila. Tapanila’s own coffee would bring joy to homes with its wonderful aroma in this dark time.
Located in northern Helsinki, Tapanila (or Mosabacka in Swedish) is like a "small village in the city” and locals call it affectionately “Mosa”. Characterized by its community spirit and a relaxed atmosphere, Mosa has many old houses with mansard roofs and garden yards, giving the whole area a green and welcoming feel. It is this friendly area that inspired our Mosa Mokka coffee.
We only had the romantic idea of creating a customise coffee for People of Tapanila, however the local people were the ones who created the concept of how Mosa Mokka label would look like. My friend Mizuho asked help from Tapanila-Mosabacka facebook group and our neighbors showed great excitement about the idea: https://www.facebook.com/
We enjoy living in Tapanila and love the feeling of living in a countryside and in a community. Small businesses from the area also seems to gather together, they are very friendly to cooperate with. For instance, I am a part of Tapanila palvelu who very actively organises events to engage with our locals. Currently during this Christmas season, it is happening the so called "Kivijälkäyrittäjiä tontuttaa" 3.12.2023 from 12-16 pm. At Tapanila area our Mosa Mokka coffee can be found at Valona cafe (https://valona.fi/valona-shop-et-cafe/) and at Tapanila Kirppis (https://tapanilankirppis.fi/). Also Petit et cherie kahvi (https://petiteetcherie.fi/)
The coffee selected for Mosa Mokka is from Pamela's home country of Peru, coming from the Amazonas region. There, high in the Andes mountains, is El Palto where coffee is cultivated organically, the ripe coffee berries picked only by hand. We buy this coffee directly from the producer, which allows the farmer to be paid better and the transaction is transparent on both sides.
Along with coffee, tropical fruits such as mango and papaya are also grown at El Palto, which is more environmentally friendly than just growing coffee in a large area. Environmental friendliness and supporting sustainable development are important values for Inka Paahtimo. That is why this coffee is packaged in a biodegradable bag.
]]>Coffee tips by Pamela Aranciaga Mauricio
Here are the equipment for brewing good coffee:
DIGITAALINEN KAHVIVAAKA – Inka paahtimo
FELLOW STAGG EKG SÄHKÖINEN VEDENKEITIN 0,9L – Inka paahtimo
CAFEC SUODATINPAPERIT – Inka paahtimo
CAFEC KAHVISUODATIN – Inka paahtimo
HARIO V60 POUR OVER SUODATINSUPPILO – Inka paahtimo
]]>Are you ready to tour Helsinki through coffee? If yes, you’re in luck! Our line of Taste of Helsinki coffees include five different specialty coffees inspired by sites around Helsinki. Read on for more insight into the key Helsinki locations that inspired these coffees and how the coffee flavours depict them.
Finlandia Hall is an architectural masterpiece of Alvar Aalto, designed with a composition of cubistic forms and structural details stretched to the limit. Finlandia Hall holds over 800 events annually and is seated at Töölö Bay, in the heart of Helsinki. It is this site that inspired Taste of Helsinki Finlandia, a dark roasted Peruvian coffee from Yanesha farmers with rich and exquisite flavor, matching this exquisite building that is admired and enjoyed annually by tens of thousands of tourists and locals alike.
The National Museum of Finland opened to the public in 1916 and depicts Finnish history covering over 10,000 years, from prehistoric times to the 19th century. Located in Töölö, the building was designed by Finnish architects Herman Gesellius, Armas Lindgren and Eliel Saarinen and is one of Finland's most significant national-romantic works of architecture. It is this magnificent building and Finland’s rich history that inspired Taste of Helsinki Töölö, a medium roasted full bodied Brazilian coffee with dark chocolate and hazelnut flavor.
Oodi is Helsinki’s Central Library, living meeting place, urban public space and much more. This innovative space was first proposed in 1998 by Minister of Culture Claes Andersson, was approved by City Council in 2015 and opened for full use in 2019. The name Oodi was chosen from an open competition where 1,600 unique names were entered. Oodi was chosen by the jury for the fact it is easy to remember and pronounce, works in many languages, as well as has connections to literature. It is this innovative place for all people that inspired Taste of Helsinki Ode, a light roasted Ethiopian coffee with a sweet juicy flavor, perfectly complimenting creativity and inspiration.
Helsinki Market Square is located at the sea end of Esplanade Park and is the most international and best known market in all of Finland. The sights and smells are a sweet combination of the flower booths, spice sellers, and food tents frequented by Helsinki locals. You can hear a dozen languages at the souvenir booths and on the sightseeing cruises departing at the Helsinki Harbour next to the Market. It is this bustling part of Helsinki that inspired Taste of Helsinki Tori, a dark roasted smooth and full bodied Indian coffee with notes of dark chocolate and spices.
Huvilakatu, translating to “villa street” in English, is often regarded as the most beautiful street in the whole city. Known for its colourful multi-story houses designed and styled in the purest art nouveau the city has, on a sunny day Huvilakatu shines brightly with lively hues and whimsical curves. Inspired by the colourful blocks of Huvilakatu, Taste of Helsinki Huvilakatu is light roasted Colombian coffee with a lively flavour that is sweet, fruity, and jammy.
These coffees are available in our special Taste of Helsinki Coffee Box that includes your choice of three or all five Taste of Helsinki coffees, a Taste of Helsinki coaster, a postcard, and an information sheet. All the coffees are also available as single coffee bags, as always with your choice of whole bean or filter options.
HELSINGIN MAKU – Inka paahtimo
HELSINGIN MAKU - OODI – Inka paahtimo
HELSINGIN MAKU - FINLANDIA – Inka paahtimo
HELSINGIN MAKU - KAUPPATORI – Inka paahtimo
HELSINKI KAHVIBOXI – Inka paahtimo
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Picture this: a lush, volcanic landscape where ancient traditions meet modern equality, resulting in a coffee experience that's nothing short of extraordinary. This coffee is brought to life by the Mandailing people of Sumatra. The coffee producer is a dynamic, women-led Ketiara co-operative that's not just about producing coffee; but about equality and organic production.
What sets this Sumatra coffee apart from the rest? Well, it's not just any old coffee bean; it comes from 100% origin Gayo Highland coffee farms, where the Arabica beans are a hybrid cultivar. This magical combination results in a complex profile that's intense yet perfectly balanced. Combined with the profile of Classical Sumatra Mandheling, it truly makes this coffee special. The Classical Sumatra Mandheling profile has been preserved and passed on for centuries. The main factor to achieve this special profile is the processing method, Giling Basah (wet hulled).
The journey of flavor begins with the harvesting and coffee processing methods that make this brew truly exceptional. Read on to learn about how women-led ketiara farmers process their coffee..
**CHERRY HARVESTING AND DEPULPING**
The cherry harvest, which includes picking and hand sorting, occurs from morning until late afternoon. The cherries are depulped within 18-24 hours to maintain quality. This depulping happens at the farm, the house, or a communal pulping station.
**FERMENTATION**
Next comes fermentation, a process that enhances the body and flavor of the beans. The method used depends on the village's geographical conditions. In the primary method, depulped cherries are placed inside tightly tied plastic burlap bags, fermenting for no longer than 24 hours. The secondary method, used when the primary isn't feasible, involves depulped cherries submerged in a cement tank with clean water for no longer than 48 hours. The water inside the tank is kept clean and replaced multiple times throughout the process. After fermentation the beans are washed and cleaned thoroughly, stopping the fermentation process.
**SUN DRYING AND WET HULLING**
Sun drying is done in stages without the use of machines. The initial stage takes place at farmers' households to achieve 30-40% moisture content. The duration of this stage varies depending on sunlight availability, lasting from a few hours to several days. Once the initial stage is completed, the beans are known as "gabah" (parchment). After this, the gabah is transported to a wet-hulling facility. Upon hulling, the second stage of sun drying follows to achieve 12% moisture content. With the final stage complete, the gabah turns into green asalan.
**SORTING**
Sorting is a meticulous process. Initially, a density machine is used to remove dense rocks, stones, and debris. A densiometric table is then used to separate the coffee by density. Hand sorting follows to eliminate primary and secondary defects. To meet the quality standards for specialty grade, three rounds of hand sorting are necessary. After hand sorting, there's a second pass through the density machine and a final pass through a destoner machine to remove any remaining debris.
**ANALYSIS AND BLENDING**
Queen Ketiara coffee is produced from farms owned by Ketiara's female farmer members only. Upon arrival, each batch is analyzed by the Ketiara's quality team, with all the information recorded and used for blending. Blending is the key to achieving the expected profile, as it's nearly impossible to create it from a single origin due to local conditions and the variations from farm to farm. This blending process ensures the desired profile is consistently maintained.
Now, when you take that first sip of our Sumatra coffee, know that you're not just savoring a drink; you're experiencing a piece of history, a taste of equality, and a whole lot of flavor.
**LOCAL ROASTING**
After Sumatra raw green beans have arrived in Helsinki, it is roasted. The roaster finds out with practice that the coffee is really delicious and versatile. For this particular Sumatra coffee, we have created three different roasting profiles. We have medium, dark, and french roast style. The coffee taste of each roast is really unique. Medium roasted Sumatran has a well rounded body and sweet taste with notes of herbs. This coffee is is great as an espresso or filter brew. Dark roasted Sumatran coffee has a more full body and notes of dark chocolate and licorice. This is great espresso option if you like full bodied smooth coffee with chocolaty notes. It is also great for milk based drinks such as cappuccinos or lattes. I like to prepare this dark roast in french press since it emphasizes its rich full-bodied flavor. The french roast is for people who like really dark roasted coffee. Coffee is full bodied and has notes of tobacco, dark chocolate and licorice.
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]]>This coffee is very special to us, since we have never had coffee like this before. Ethiopian farmers from Hambela Bedessa felt adventurous enough to go out of their way and produce a lot that turned out to be quite spectacular. Cardamom was added when processing this washed coffee, and the result makes justice to its name: Ethiopia Hambela Cardamom.
This Ethiopian coffee comes from Bedessa. The farms in this area are quite green, they have a lot of variations of vegetables, Ethiopian banana trees and pulse crops. The size of the farms varies between 0.5 - 3 ha owned by small family farms. The soil is a very fertile rich forest with red clay loamy. On average, there are 2800 trees per hectare. The productivity or cherry yield is 5-6 kg per tree on average. The grown varieties of coffee in this region are Kurume, Wolisho, 74110 and 74112. As a distinctive part of coffee processing, coffee was washed together with added cardamom. This is a result of farmers' own initiatives in order to give more value to their crops. Delicious and warm cardamom notes shine in every sip of this very distinctive coffee. To make our seasonal Christmas coffee stand out, we have selected this delicious coffee for our light Christmas coffee. If you are looking for that one very special coffee that will stand out on your Christmas table, you should definitely taste this one. First words of Nordic Approach’s (our partner who sourced this coffee) Lab Manager Espen, after cupping this coffee on the cupping table "Yep, it tastes like cardamom". No lie. Cardamom is what you will get. As a roaster, I feel proud that we can offer such a special coffee to give you memorable coffee experiences. In the beginning, there was a challenge to bring out these cardamom notes the best possible way. Once you find the best roast profile for the coffee, I would say that the dominant aroma for the coffee is cardamom and it is really pleasant.
Harvest and coffee processing
Harvest started in all the major growing areas of Ethiopia early November. Farms located above 2000 masl still had 10 days to go before they too could start delivering cherries to nearby washing stations.
CHERRY SELECTION
Cherries are collected manually and hand sorted later. The cultivars are Welisho and Dega.
PULPING AND PRE-GRADING
The cherries are pulped by a traditional Agaarde Discpulper. Skin and fruit pulp are removed before the machine grades the parchment in water as 1st or 2nd quality, determined by density.
CARDAMOM STEP
Wet fermentation for 72 hours and cardamom is added to the tank. The cardamom is bought from another coffee farmer in large pods. Theses pods are ground into powder and powder is added to the fermentation tank
WASHING AND GRADING IN CHANNELS
Coffees are washed in channels, and graded in water by density. The lower density (lower quality) will float and are removed, leaving only the denser and therefore higher quality beans which are separated as higher grade lots.
SOAKED UNDER CLEAN WATER
After fermentation, soaking takes place for 2 hours
DRYING AND HANDSORTING
Coffee is then piled up in layers which are 2 cm in height and dried over a 10 day period then followed by hand sorting for 2-4 hours
Warehousing
After drying the coffees will be packed in jute bags and stored in the local warehouse onsite, separated by process and grade. Lot sizes can vary from 100 – 300 bags. This process helps condition the coffee and achieve a more uniform humidity. They will normally be stored 1-2 months before they are moved. In some cases the parchment will be hand-sorted in the warehouse.
Logistics
After the harvest season is over the coffees are moved to warehouses and dry mills in Addis. Trucking is expensive in Ethiopia. The coffee trucks must pass a local ECX checkpoint where its contents are graded and registered as an exportable product, before it continues to Addis Ababa.
Dry milling
The coffee will sit in parchment in a warehouse in Addis. This is when our partner Nordic Approach will go to the warehouse and collect the samples from the specific stocklots. It remains in parchment until it is contracted and the destination for shipment is confirmed.
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La Pastora is a premium coffee cultivated on a family owned farm in Los Monos, Ciudad Bolívar, Antioquia, Colombia . The farm was established in 1940 and since 2020 it was acquired by the brothers Hernan and Eugenio Prieto, who previously acquired experience and success in coffee production in the neighboring farm Villa Clabelina. The coffee variety is called Caturra, a dwarf
variety, and the picking is done by hand as the steep and irregular soil does not allow the use of machinery. Picking by hand ensures that the coffee cherries are picked in the optimal moment, while also preserving the soil. The cherries are then exposed to an extended natural fermentation. Once the cherries have been picked up they are first fermented for 24 hours, after which they are mechanically dried for 7 days at a controlled temperature of 40 degrees. The cupping score obtained by this coffee was 88.
This superb Colombian coffee has a complex and layered flavor characterized by notes of sweet and crisp red fruits. Since these coffee beans have gone through extended fermentation, we apply a light and quite-fast roasting: we start to roast the coffee with lots of heat giving it a nice momentum and
then we reduce the heat without stalling the roast. In this way, when the “first crack” starts the coffee has already a nice color indicating that it is well developed and that the sugars have started to caramelize.
For Inka roastery preserving our Planet through sustainable actions is important. As part of our sustainable actions, we use biodegradable bags to pack our coffees: they are made of PLA-barrier (agrowaste, starches or wood pulp) and kraft paper. In contrast to plastic bags, which eventually end up in landfills or in nature, biodegradable bags can be composted, therefore they do not have a
negative impact on the environment.
1. Plastic coffee bags are made of virgin plastic, not from recycled plastic, through oil refining. So, using them brings more plastic to the world, even if you recycle them.
2. Plastic can be recycled only few times and only some applications take recycled plastics.
3. Plastic is cheap to produce while the recycling supply chain is expensive and still use fossil fuels. Thus the best option for the environment is to use biodegradable materials which can be disposed of in the biowaste and transformed into compost.