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Christmas is a time of joy, love, and – of course – great coffee! That is why we have decided to brighten your festive season with a special offer that will bring warmth to your cup and joy to your January. We want to thank everyone who chooses Goriffee and offer a small gift as a token of our appreciation. How does our Christmas promotion work? It is simple! Spend over 50 € on coffee in our online shop during December, and you will receive a 10 € voucher toward your next purchase. You can redeem this voucher in January and kick off the new year with premium specialty coffee. Why take advantage of this offer? Get premium coffee for Christmas – Whether you are looking for the perfect gift for your loved ones or wish to savor festive moments with top-tier coffee, Goriffee is the ideal choice. Save on your next order – Thanks to the voucher, you can enjoy your favorite coffee at an even better price. Support a local brand – Our coffee is the result of dedicated craft, and your choice inspires us to continually deliver the finest beans. Voucher Details 🎁 Voucher Value: 10 €📅 Validity: from 1. 1. 2025 to 31. 1. 2025📌 Terms & Conditions: The voucher is valid on non-discounted and non-promotional coffee. It cannot be combined with other discounts or promotional codes. The voucher can be redeemed on purchases over 25 €. How to get your voucher? Select your favorite coffee in our online shop. Complete a purchase over 50 € at checkout. The day after our team dispatches your order, you will receive an email containing your Christmas voucher. It is that easy! Plus, we process orders promptly so you can enjoy your coffee well ahead of the holidays. Start Christmas with exceptional coffee Don't wait until the last minute – select your favorite coffee today and take advantage of this exclusive offer. With Goriffee, Christmas is not just about gifts, but about cherished moments shared with loved ones over a delicious cup of coffee. Order at Goriffee.com today and claim your Christmas voucher! 🎁

We drink coffee every single day. We simply cannot imagine our mornings without it. Enjoy coffee for the next few dozen mornings on us, completely free of charge. Enter our March competition to win an annual subscription to our coffee. Just fill out the competition form and you are in the draw. The competition runs from March 13 to March 26. We will draw the winners on Monday, March 27. Our Competition Winners 1st Place – Coffee Subscription – Samuel B. – samuelb******k0@gmail.com 2nd Place – Goriffee Coffee Capsules Bundle – Ľuba M. S. – s*******a@post.sk 3rd Place – CAFEC Paper Coffee Filters – Adriana M. – adka.m******a@gmail.com

Very few people genuinely dislike coffee. While we respect their preference, we can hardly comprehend it! It comes as no surprise that a beverage with such an immense global following has accumulated numerous myths and misconceptions—beliefs accepted as fact that few ever bother to verify. Let us examine the most common coffee myths that simply do not hold true. A quick note before we begin: we have saved the most widespread coffee myth for the very end. Light roast coffee contains more caffeine than dark roast coffee This is incorrect. The theory behind this claim suggests that caffeine evaporates during roasting, meaning the longer a coffee is roasted, the less caffeine remains. While this sounds plausible, it is factually inaccurate. Caffeine content remains virtually unchanged during the roasting process, meaning light roasts contain approximately the same amount of caffeine as dark roasts made from the same green beans. Afternoon coffee disrupts your sleep This is not entirely true, though it depends on several factors. Caffeine is known to absorb rapidly—notice how quickly you feel energized in the morning, often after just a few sips. Consequently, caffeine is metabolized and cleared from the bloodstream relatively quickly. While metabolism varies genetically, for most individuals, the process takes between three and seven hours. If you enjoy your last cup around three or four in the afternoon, it will not affect your sleep unless you retire particularly early. Drinking more than one cup of coffee a day is unhealthy This is false—fortunately! When consuming coffee, factors like added sugar and milk certainly influence dietary recommendations. However, when evaluating black coffee without additives, caffeine intake is the primary metric to monitor. The recommended daily caffeine intake that should not be exceeded over the long term is 300 mg. For reference, a single espresso contains an average of 63 mg of caffeine, while 250 ml of filter coffee contains approximately 115 mg. Coffee helps you sober up This is not true—as convenient as it might seem. Despite frequent depictions in films and popular culture where an intoxicated person is given coffee to sober up quickly, research confirms that neither coffee nor caffeine accelerates alcohol metabolism. The alertness provided by caffeine may give an intoxicated person the false impression of sobriety, creating a potentially hazardous illusion. Coffee causes dehydration This is a misconception. While coffee does exert a mild diuretic effect, it supplies significantly more fluid than the body excretes as a result. Despite the prevalence of this myth, scientific studies consistently disprove it. In theory, one could maintain hydration through coffee alone, though we certainly advise against relying on it as your sole fluid source. Regardless of the coffee myths you may have encountered, the standard rule applies: choose high-quality, freshly roasted coffee and enjoy it in moderation. Most importantly—never let anything diminish your enjoyment of a great cup of coffee.

Supply chain issues have been complicating our situation for much longer and far more than we anticipated. Prices are rising across all production inputs, from delivery, packaging, labels, and boxes, to roasting gas, electricity, and the green coffee itself. We have previously explained on our blog why the price of green coffee beans continues to climb. Therefore, starting in February, we will have to adjust the prices of our year-round coffees, namely Brazil Caramelo and the Highlander espresso blend. This situation is unfortunate, and we approach this price adjustment with great humility and reluctance. We deeply appreciate your continued support and loyalty. The good news is that we have managed to secure contracts for your favorite coffees until the end of 2022. As a result, this key production item will have a fixed price, and unless major macroeconomic shifts occur, we do not anticipate any further price increases this year. Erik from Goriffee.

For the beginning of autumn, we have once again selected several new offerings that will delight your palate. All three coffees are washed, with one intended for filter and two for espresso. Kenya Nyakabugi AB+ The biggest news of the autumn will certainly be the return of the tomato-noted Kenya Nyakabugi to our range, which you surely remember from last year. The farmers of the Nyakiri cooperative have once again demonstrated that their cultivation and processing craftsmanship is truly remarkable. The bean quality is exceptional, and upon grinding, you immediately perceive an intense floral aroma. Upon tasting the brew, you can enjoy a very distinctive combination of tomato, citrus, and honey, all against a background of blackberry notes. You can now see why we appreciate this coffee so much. Congratulations on this remarkable coffee go especially to the Nyakiri community project, and above all to you, who will get to enjoy it over the coming months. Buy 250g of coffee for 12,00 € Nicaragua Finca Los Pozitos We selected the Los Pozitos coffee specifically for espresso due to its flavor profile, which strongly evokes gingerbread through its honey sweetness and blend of aromatic spices. At the same time, it is delightfully sweet, and we trust it will make your autumn and winter season all the more enjoyable. The coffee was grown by farmer Edwin Burgos Garcia, and Los Pozitos translates to "the wells". This name is truly fitting, as we hope each cup of this coffee serves as a small well of optimism to help you enjoy winter in absolute comfort. Buy 250g of coffee for 10,00 € El Salvador Marina Cumbre Another coffee selected specifically for espresso. A sweet coffee with a beautifully structured flavor profile of milk chocolate, nuts, and oats, cultivated by farmer Alejandro Duarte. When we say we focus on coffees grown in their natural environment, in the shade of native forests, this holds especially true here, as Alejandro is well known for his forest conservation initiatives and reforestation efforts. Buy 250g of coffee for 8,50 € Next time, we will introduce another trio of coffees that we sourced for you over the summer, arriving in our offer around October – a natural Colombia, an anaerobically fermented Honduras, and a washed Myanmar!

David RUBANZANGABO is the owner of the Rwandan farm Huye Mountain Coffee. He has been involved in coffee since 1998, when he joined OCIR (Rwanda Coffee Development Authority) as an agronomist. From 2006, he served as chief technician on the Rwandan SPREAD project, and in 2012 he established the aforementioned Huye Mountain farm. His expertise yielded immediate success: that same year, his coffee placed in the Rwandan Cup of Excellence. Since 2012, Huye Mountain has been an established and integral part of the coffee portfolio of several renowned roasteries, such as Stumptown. Last year, David took part in "A Film About Coffee", earning him a reputation as the most charismatic biker among coffee producers. David, family is the most important thing to you; tell us about yours. I am the owner of David and Family; we are a family business that cultivates and is passionate about coffee. Myself, my wife, three children, and my sister, who works as a professional cupper. We operate in the Southern Province of Rwanda, near the town of Huye. We manage 4 hectares of coffee plantations and own a small washing station. When did you realise that you wanted to work with coffee? Our farm project began in 2004, when we started planting coffee trees. At that time, I was still working for OCIR. In 2011, we built a small washing station, in 2012 we exported a small quantity of green coffee to the USA for Stumptown Coffee Roasters, and we placed second in the Cup of Excellence 2012. That encouraged us to scale up production. What was your first experience with coffee? I became interested in coffee during my studies in agronomy. I worked as an agronomist from 1998 at OCIR. At OCIR, I initially served as an advisor for cooperatives (editor's note: a very common model in Rwanda) uniting smallholder farmers. Most of what I know about coffee, I learned at OCIR. How does Huye Mountain operate? How many people work on the farm, and how many families collaborate with you? In addition to our own plantation, we work with 1300 local smallholders. We supply these farmers with everything required for cultivation – from young seedlings to training. Thanks to this model, our production is diversified, ranging from single-origin Huye Mountain Gako to Huye Mountain Specialty Blend, which combines the finest coffee from our smallholders in precise proportions. During the harvest season, we focus on sorting, processing, washing, and drying the coffee beans. We then supply these beans to international buyers. We compensate smallholder farmers for every kilogram of coffee delivered. At the end of the season, following export sales, we distribute a bonus and a secondary payment linked to the final sale price. Do you run social programs for farmers? Yes, we operate a community program through which we contribute to health insurance for farmers, particularly for their children. Furthermore, we provide a training program teaching best agricultural practices to achieve higher yields and better quality. We have launched an initiative educating farmers on financial management and savings, and we also contribute toward children's school fees. Do you believe it is essential to integrate new insights on coffee cultivation and processing? Where do you source them? First and foremost, I maintain close communication with our green coffee buyers – understanding their standards, requirements, and recommendations for improvement. These are often professionals who have visited numerous coffee-producing origins. I plan to visit various producers in the future to exchange expertise on enhancing quality and technical techniques. You are developing a new concept around coffee tourism. Tell us more about this project. It is the newest addition to our efforts to diversify our activities and secure long-term stability. We created a tour route for coffee enthusiasts and travellers visiting Rwanda. During the tour, visitors learn firsthand on the plantation how coffee is grown, harvested, dried, and roasted. It is an educational program providing comprehensive insights into coffee cultivation directly from the source. Because the coffee is grown at high altitudes, it offers not only an educational experience but also an invigorating trek. At the summit, guests are rewarded with spectacular views, finished with freshly brewed coffee. What makes your coffee special? Because we pay meticulous attention to quality control across all stages, from the tree to the final cup. How would you compare the Rwandan coffee industry in the past with the present? What future do you foresee for it? The past and present differ substantially. Before the genocide, 100% of production was destined for the commodity market. Today, we produce specialty coffee, which delivers added value through its quality and commands higher prices. I believe Rwandan coffee has a bright future, as government institutions dedicate significant attention and resources to the coffee sector. Likewise, we in the private sector are deeply committed to elevating the quality of our coffee. What are you working on right now? What is the weather like, and when does harvest begin? (Editor's note: the interview took place 19.2.2015) The weather is pleasant and sunny. We begin the harvest season on Monday, 23 February. I am currently coordinating logistics. From this season onward, we will operate 2 washing stations, the second of which I constructed myself. I look forward to enhancing both quality and volume. Our goal is 70 tonnes of high-grade specialty coffee for export this season. Hopefully reaching the cups of your readers as well. The interview was originally published in Standart Magazine issue 2 [trx_button type="square" style="filled" size="large" color="#FFFFFF" bg_color="#0188CF" align="center" link="https://www.goriffee.com/produkt/rwanda-huye-mountain-natural/" popup="no" top="inherit" bottom="inherit" left="inherit" right="inherit"]Purchase Rwanda from David[/trx_button]