Cosecha 21: a holiday coffee blend that honors the harvest and the pollinators behind it
In every coffee-growing region, la cosecha is the high point of the year: the time when months of skillful work come to fruition and families, neighbors and workers gather to celebrate what the land has given. Cosecha is Spanish for "harvest," and Cosecha 21 marks the twenty-first year and harvest of our cooperative, which is owned entirely by the farmers who grow the coffee.
A limited-edition holiday blend from Ethiopia, Perú and México
Cosecha 21 draws on three origins: the Sidama region of Ethiopia, the Peruvian highlands, and the mountain slopes of México. Every coffee in the blend is certified organic and grown with regenerative farming practices. Our customers loved last year's holiday blend, so our roasting team set out to bring back that same balanced, comforting Full City roast for the winter months.
The roasting team was impressed with the superb quality of all three origins and especially pleased with the new crop from Ethiopia Sidama. This naturally processed coffee dries inside the whole cherry, which draws out the sweetness and fruit that enhance this blend. “Cozy in a cup”, as our head roaster describes it, this coffee has a smooth, rich body, carries notes of chocolate and maple, and gives way to plum and bright red fruit. Cacao nib, cinnamon and nutmeg linger on the finish, flavors that remind us of baking and that feel at home on any holiday table.
"Cosecha 21 draws on three origins: the Sidama region of Ethiopia, the Peruvian highlands, and the mountain slopes of México."
The Cosecha 21 label: the life cycle of coffee, and the bee that makes it possible
The Cosecha 21 label returns with the illustration our customers came to love last year. It follows coffee from blossom to harvest: white flowers opening on the branch, green beans ripening slowly through the season, and red cherries ready to be picked. This year, the artwork sits on a deep green background, and it welcomes a new visitor: a small bee among the blossoms.
How pollinators and diverse plantings shape the flavor of coffee
Bees play a quiet but essential role on the farmers' land. The more pollinators visit coffee blossoms, the more flowers develop into cherries, and those cherries ripen fully and evenly. Our farmer-owners also plant with flavor in mind. They grow avocado, citrus, nut and other fruit trees among their coffee, and the bees move freely between them all.
We learned last year from our farmer-owners in Perú that diverse tree planting is done intentionally. When the bees that travel between them cross-pollinate, it influences the flavor profile of the coffee itself. This rich ecosystem also gives pollinators year-round forage and a healthy place to thrive, so every planting decision supports both the bees and the quality of the coffee.
"We learned last year from our farmer-owners in Perú that diverse tree planting is done intentionally. When the bees that travel between them cross-pollinate, it influences the flavor profile of the coffee itself."
Farmer ownership, from blossom to cup
When you buy Pachamama coffee, all profits go back to the farmers who own the cooperative. They choose how to reinvest: building healthier soil, planting diverse trees, protecting the habitats pollinators depend on, and supporting their families and communities. Those decisions, made by the people who tend the land, are what you taste in Cosecha 21. This holiday season, we invite you to brew a pot and share it with family and friends.
