Celebrate seven years of Rebel Dog with our first ever Birthday Blend coffee! Our 2024 Birthday Blend is a medium roast featuring both washed and natural Colombian coffees as well as a washed Ethiopian coffee, bringing us delicious tasting notes like funfetti cake and champagne. This coffee is only available for the month of February, so let's get the party started!
$1 from every bag of this year's Birthday Blend will be donated to Love146, a nonprofit organization based in New Haven, Connecticut that works nationwide and internationally, journeying alongside children impacted by trafficking today and preventing the trafficking of children tomorrow. We encourage you to learn more about Love146, and its Connecticut-based Survivor Care program, here. For the months of January (National Human Trafficking Prevention Month) and February, you can also contribute to our Round Up & Give campaign for Love146 when you order in-store and online at all Rebel Dog locations.
Growing Altitude: 1560 masl
Processing Method: Washed
Finca Palmichal is high on the western side of the Central Andes mountain range, near the municipality of Genova, in the department of Quindío. This region went through violent and difficult times during the peak of the guerrilla expansion in the country. But now, after the negotiation between the government and the FARC, there is hope among these communities for many safe and happy years to come.
Producer Atilano Giraldo is the third generation of his family to grow coffee in Quindío, and he grew up working in coffee alongside his father. Gradually, he acquired additional properties, including Finca Palmichal, which he bought from the local Osorio family.
Recently, after years of hard work, and in order to help the development of his region, Don Atilano ran and was elected as a senator in the Colombian parliament representing Quindío.
Growing Altitude: 1950–2100 masl
Processing Method: Natural
This component of Birthday Blend is comprised of high-scoring coffees from eight smallholder farms who deliver their harvests to the Manos Juntas mill for processing. These coffees give us much of the juicy sweetness and champagne-like tasting notes that really make this blend pop.
Natural processed coffees are known for their distinct and bold notes of sweetness, jammy fruit, and even wine, since the coffees’ fruit is left on the seed (bean) for several days and is not removed until after it has dried, whereas with the more common washed process, the fruit and mucilage is typically removed within 24 hours of being harvested. The coffee cherries in this coffee undergo anaerobic fermentation for five days, are aged for an additional five days, and are then dried on solar dryers for anywhere from 30 to 45 days.
Smallholder farmers delivering to a centralized mill like Manos Juntas are able to take advantage of the technology and infrastructure needed for processing, such as drying beds, fermentation tanks, and depulpers, without having to pay for or maintain these themselves, and being able to focus on agricultural practices and healthy harvests. Producers who deliver coffees to Manos Juntas for processing are paid upfront at a fixed price well above market value, which increases financial stability for producers.
Varieties: Heirloom Ethiopian
Growing Altitude: 1850 - 1880 masl
Processing Method: Washed
This coffee comes from multiple smallholder farms in the village, or kebele, of Edido who deliver their coffees to the Aricha washing station for processing. Aricha is about 8 kilometers from the center of Yirgacheffe Town. The soils in this region are red-brown clay soil, about 1.5 meters deep.
Washing stations like Aricha serve as many as several hundred to sometimes a thousand or more producers, who deliver coffee cherry throughout the harvest season. The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. However, importer Cafe Imports use every available effort to source coffee from the same washing stations every year, through their export partners and connections with mills and washing stations, providing consistent market access to the farmers in this village.
Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee.