Chicchi by Marigold is a project that very close to our hearts that brings the philosophy of our kitchen to our coffee, based on sustainability and traceability, quality coffee beans, and stories about the real people who make our food.
To select our five debut coffees, we tasted more than 80 coffees from all over the world. As we narrowed our selections, we tasted our favorites over and over again, slightly adjusting the roasting recipe to find the perfect Marigold flavor profile. It's a complex process that we did in collaboration with our coffee experts and roaster.
Our debut specialty coffee line features premium coffees sourced from small, organic farms and reputable traders in Papua New Guinea, Peru, Colombia, and Rwanda.
Each of our five debut specialty coffees is unique, with a story all its own. From inspiring businesswoman Epiphanie Mukashyaka of southern Rwanda to the collection of shareholder farmers of Papua New Guinea, our debut coffees set the tone of what to expect from Chicchi by Marigold: striking expressions of the people who make the beverage that wakes us up in the morning, accompanies our business meetings, or gives us a reason to meet up with family or friends.
Chicchi [ki: ki:] are 'coffee beans' in Italian. The name is a symbol of our pride to be based in Italy and represents our commitment to the raw ingredient that makes an exceptional cup of coffee.
Learn more about our coffees below:
Colombia - La Veranera
The farm was occupied by the FARC/Guerilla until 2001, then given back by the government to the Gutierrez family. Coffee production has been taken more serious at the farm since 2010, working on different processes and fermentation techniques guided by Johan’s brother and Q-Grader Newerley Gutierrez who is specialized with his own farm in exotic varietals.
La Veranera produces the coffee varietals Caturra, Castillo and Colombia, and other citric fruits like oranges and lemon.
Coffees grown in the Nariño Department of Colombia are remarkably different from coffees grown in other parts of the country. The especially high altitudes, extremely dry harvesting seasons and low humidity dramatically affect the flavor of the coffees. Our chicchi were grown by Libardo Lasso on his farm, El Balso. He's stated that one of his greatest achievements ever is producing a coffee that scored 87. He strives to improve his crop season after season, so he can invest in his farm and build himself a bigger house.
High among the peaks of the Colasay District in northwestern Peru, farmers tend farms that on average are just 2 hectares. Growing 100% bourbon coffee, the cherries are selected and picked by hand and processed in micro-mills located on each farm. The cherries are also dried naturally on-site, sometimes even just on sheets outside the farmer's house.