Your Caffenation X-Mas coffees for 2025

For this years' festive days we did select again two amazing coffees, one Peruvian washed coffee and one Ethiopian natural. 

As preferences of people can go in different directions we picked two coffees with opposite heritage and taste profile. 

The washed processed Peru, called AMANCAY, is a very clean cup with floral, sweet and acidic elements, all well balanced.

AMANCAY is named, after the native Andean flower admired for its graceful beauty and delicate fragrance. The name reflects how this coffee stood out to us for its refined, floral character, distinct even though all the coffees from this area have a floral layer. It felt fitting to name it after a flower that shares its subtle elegance.

The coffee is sourced by Lisanne, owner of Cultivar, and is the result of many years of hard work in the Cajamarca highlands. 

The tasting notes we found were coconut blossom sugar, flan caramel and vanilla plant flower.

The natural processed BOMBE from Ethiopia Sidamo is a very sweet and fruity coffee with an extra nice subtile layer of lemon. This coffee is bolder and, although natural processed, more versatile than its Peruvian counter part. 

Ethiopia BOMBE Natural is a perfect example of how processing and terroir can elevate the coffee experience, offering a distinctive flavour profile. This natural processing method, in which the whole coffee cherry is sun-dried (for three weeks or more), brings out the vibrant, fruity notes for which these coffees are known.