The Artery Community Roasters - Shameless, Unnecessary Holiday Roast

The Artery Community Roasters - Shameless, Unnecessary Holiday Roast

We couldn't let you give your money to "Big Coffee" and their outrageous attempts at branding their same old stale coffees as unique Christmas blends without getting in on the fun. 

So check out our actual fresh, delicious and ethically sourced Shameless, Unnecessary Holiday Roast.

Yes, it's our current Colombian Red Caturra from our pal Esnaider Ortega, that you can buy any ol' time. But this version comes in a shameless collector's edition tin!

Did you know that by calling a specific product a collector's edition, it adds a shameless sense of worth and importance to it? Like that 'limited edition' Hyundai Pony you drove in high school. But at least these shameless tins are adorable, sustainable and make the perfect gift or treat for yourself. 


TASTING NOTES: Now while this coffee usually has notes of Apple Juice, Pineapple, and Honey, try and imagine some spruce, pine and holly in there. You won't actually taste those things, as that would be unpleasant, but just pretend and encase yourself in the magic of the season. It will still taste like the regular roast, just with more cheer.  
ROAST: Light
PRODUCER: Familia Ortega Gomez 
FARM: Villa Maria 
REGION: Sevilla, San Agustin, Huila 
ALTITUDE: 1750 masl
PROCESS: Fully Washed  

SIZE: Shameless Stainless 200g Holiday Tins

GRIND: Whole bean, ask Santa for a grinder ; )

More on how the coffee is processed: 

As Esnaider, the fourth generation farmer who grows this coffee, has often joked, "our coffee lives a better life than us.” The cherries come in bursting red and ripe and are left to ferment for 12-24 hours before being floated to remove any potential underripe or insect damaged beans. After that, the coffee is immediately depulped and fermented once again for an additional 12-24 hours, before being turned out onto shaded raised beds where the coffee is dried for an average of 25-30 days.

As the temperature is quite cool, the coffees must be turned 10+ times a day, meaning that the family is constantly tending to it. In addition to their meticulous focus on processing, Esnaider and Olgar have been pursuing different fermentation regimes that are also steeped in their history. They’ve built oak tanks that resemble those used by Esnaider’s grandfather prior to the advent of concrete and other building materials and believe these tanks can add a different element to the coffee via the introduction of unique microbes present in the oak. They also ferment in clay jars, another formerly common material in the production of coffee, in pursuit of unique flavour profiles.