We're starting!

☕🎄 Day 0 — Gift of Regret

or the first sip before December starts

I got a reindeer sweater.
I smiled, because they say it makes people happy.
Still waiting for it to work.

Meanwhile, you're already drinking coffee.
And it's the kind that doesn't need reindeer to work.

We're starting Day 0 of our Coffee Advent Calendar — a day especially for the impatient, the foreseeing, and those who know that the most valuable traditions are those that start a little too early.

And we're starting with coffee from the Slovak roastery Barista Roasters — a place founded on a very simple belief: coffee should taste as good as the people who create it are in love with it. Their style? Zero pretense, maximum quality, perfection without fanfare. These are the folks who look like they just came "for coffee," then fire up the roaster and deliver sensory fireworks.

Today, you'll be drinking their Eccentric Typica Decaf from the Los Nogales plantation in Huila.

🌱 The Hernández Family and their Pulpito — where this story begins

Finca Los Nogales is a farm run by Oscar Hernández, his brother Anibal, and sister Angie — a family team that turned a small plot into a center for experimenting with what modern Colombian coffee can be.

Their Pulpito plot, located at 1900 m a.s.l., is one of the best spots on the farm — a cooler climate, stable production of high-quality cherries, and the company of Typica, Yellow Bourbon, and Geisha. An ideal terroir for a varietal that impresses with its subtlety but can also show some edge.

This is where your coffee for today comes from.

☕ The Process, or why it's so delicious

1. Selection and flotation

• Only ripe cherries are harvested.

• They are placed in water to separate defects and unripe fruits.

2. Fermentation and washing

• Cherries ferment for 24 hours.

• They are then thoroughly washed.

3. Drying on African beds and hulling

• Beans are dried on raised beds, traditionally, in the sun.

• After drying, they undergo hulling, resulting in excelso grade coffee.

4. Hot Water Immersion — decaffeination stage (developed on the farm)

• Beans are placed in 40°C hot water for 4 hours.

• The entire cycle is repeated twice.

5. Addition of natural must (mosto)

• A natural solvent obtained from coffee pulp or husk is added to the beans — known as mosto.

• The beans soak in it for 24 hours.

6. Re-washing

• After maceration, the coffee is thoroughly washed to remove mosto residue.

7. Final drying

• The coffee goes to the drying room for approximately 5 days.

🐈 And where is Teodor in all this?

Teodor... also got a sweater.

He tried it on.
Looked in the mirror.
Walked away without a word.

Then he covered it with his paw like something he didn't want to remember — and poured himself a cup of your Day 0 coffee.
And you know what?
A smile appeared instantly.
It seemed to work faster than the sweater.

🎄 Why is Day 0 necessary?

Because before you open the first calendar window…
…it's good to be sure that December will start just right.

And it starts with coffee that has no caffeine, but has character.
And a story.
And a family who put their care and learning into it.
And a roastery that can roast it beautifully.

A reindeer sweater will cheer you up on Christmas Eve.
This coffee does it today.