das almas (påskekaffe) - brazil - anaerobic natural

Ayae Maki Fredheim is originally from Japan. She moved to Norway with her husband in 2013. That is when she discovered her love for coffee and her passion for roasting started blossoming. Aya started as a barista at a café in Oslo in 2014, began roasting in 2018, and became the head roaster in 2019. She remained in that role until 2023 when her son was born. Motherhood has a certain way about empowering women to follow their dreams. Aya started her own roastery, and after months of planning, she officially launched Hibi Kaffe in November 2024.

Hibi means daily in Japanese—better coffee for your everyday moments. Basically. Aya says: "Starting this journey has been amazing, and I’m so excited to share it with others!" Equally amazing is the way that our paths crossed and that was a pure coincidence triggered by our common interest in sourdough baking, and Aya and Leif's hevet.no collection of proofing baskets.

This coffee is produced by Adriano Muñiz on his family’s farm in South Minas. It offers a complex aroma with blueberry and chocolate notes, finishing with a clean sweetness. Its bold aroma, provided its anaerobic fermentation, makes it a unique choice: for some not an everyday coffee, but a fun one for special occasions; for others, just the kick needed to remind them how much they love sipping good coffee.

the farm: Agropecuária Muñiz has been under the ownership and management of the Muñiz family since 1965. Adriano's father was the initial member of the family to enter coffee production. When Adriano assumed control of the business, he recognized the need to enhance the quality of their product to stay up-to-date with market developments. They invested in both infrastructure and developing their processing methods, earning the reputation as pioneers in the specialty coffee market around Cabo Verde City.

Adriano has a specific plot for experimenting with new and diverse coffee varieties, planting roughly 20 trees of each. Following the post-harvest and sensory analysis, they gain insights into which varieties are thriving in the farm's microclimate. This knowledge facilitates informed decisions for future renovations in their coffee plantation.

origin: Brazil, Cabo Verde, South of Minas

variety: icatu, yellow bourbon

processing: anaerobic natural

crop year: 2024