Happy Holiday season!
Each year we look forward creating our festive, annual Holiday Blend. Every year it’s unique, but our intention is always to create a blend that evokes coziness and warmth.
For this year’s Holiday Blend we used a beautiful Guatemalan microlot from Finca Nohelia to provide a clean, milk chocolaty base. On top of this we added a Tanzanian coffee which brings tangerine acidity and oolong tea characteristics. Then to bring some heaviness, a small dose of Sumtran coffee which lends its exotic wood spice notes to round everything out. HAPPY HOLIDAYS!
About the Components:
Guatemala, Finca Nohelia
Pablo Bamaca owns a 1.68-hectare farm called Nohelia, where he grows Bourbon and Caturra varieties under a cover of shade. His farm is certified organic, and butts right up against a mountain range at high elevation: over 2,200 meters. Coffee on Finca Noelia is picked ripe and depulped the same day, then fermented dry for 18–28 hours. It’s washed two or three times to remove the mucilage, then dried on patios for three or four days. This microlot provides a pristine milk chocolaty base for our blend.
Tanzania, Zanzibar Peaberry
Tanzania Zanzibar is a blend of peaberry coffees from various high-altitude estates in southern Tanzania (Lunji, Utengule and Kanji Lanji Estates) and northern Tanzania (Mondul, Burka, Ngila and Lyamungu Estates). This coffee brings bright tangerine acidity, oolong tea flavors, and vibrancy to our blend.
Sumatra, Harimau Tiger
Harimau Tiger captures the classic characteristics of a Sumatran coffee but with a sweeter, cleaner profile, and higher cup quality. This coffee brings heavy body and exotic wood spice notes to our blend.