Hot Cocoa : Medium Roast

Hot cocoa isn't just for kids in old Christmas movies.

Our medium roast, washed coffee from Randolofo Pacheco, Candy Pacheco, is blended with our medium anaerobic Funky Spro, to make a coffee that is sweet, chocolatey, velvety and a bit fruity. It's got hints of funk, without overwhelming your senses. This is a coffee you could easily drink every day.

It's really the best of both worlds, while respecting the traceability of the farmers involved in growing each, amazing coffee. We encourage you to read more about Randolfo and the Cafe Colis Resistencia group of Indigenous Xinka producers and land defenders.

More about this Natural Anaerobic processing method for part of this blend:

Cherries are floated and sorted at the washing station. Once complete, they were stored in sealed bags for 12 hours overnight. The next morning, the cherries were deposited into sealed plastic barrels and left to ferment in shade for 72 hours. At the end of these 72 hours, the cherries were moved to raised drying beds in direct sunlight for the initial 5 days, before being moved to raised beds in solar dryers where they underwent a total drying time of 50 - 55 days.

Once this fermentation period is complete, the cherries are immediately turned out onto drying beds. The goal is for cherries to be a single layer on the beds, maximum 2 - 4 cm of depth. For the first 5 days, the coffee is turned every hour. From day 5 to day 20, coffee is turned every 2 hours. From day 20 - 50, the coffee and ambient temperature are strictly monitored to keep the rate of drying slow and controlled.

Temperature is recorded throughout the day - if it exceeds certain thresholds, workers will focus on turning coffee more frequently or cover the beds with mesh netting. In more rare cases, if the temperature exceeds extremely high thresholds, entire beds will sometimes be relocated under complete shade for a few days. This focus on extremely thin layers, coupled with frequent turning and temperature monitoring, is to ensure that the flavours remain clean and free from over-fermentation or mold defects.