Choose your roast

WHAT IS A BLEND?

Welcome to b3 Coffee's Seasonal Blend!
Available year-round, this coffee is a household staple that excels as both a white and black cup. We have paired four different coffees to bring notes of chocolate, nuts, stone fruit and berries. In addition to smooth, easy-drinking components, we have a strong fruity element to add nuance to our blend and improve performance as a black beverage. You can expect subtle changes to the blend throughout the year as fresh crops arrive from each region.
We strive to showcase a blend which retains consistency in both taste and quality, despite constantly evolving to use exclusively fresh crop coffees year after year. Currently, the Seasonal Blend consists of Tres Meninas and Anahy from Brazil, Apia from Colombia, and Haroberdame from Ethiopia. All current blend components are available to try individually, with more in-depth information about each coffee available on our website.
In recent years, the b3 team has taken steps towards being better connected with the producers growing and processing our coffee at origin. By annually purchasing coffee from the same producers, we contribute to creating a more stable supply chain. We're proud to act as purchasing partners for producers aiming to incorporate regenerative farming into their farming practices, and for green coffee suppliers who prioritize high quality coffees that create living wages.

WHY IS IT SEASONAL?

Coffee is a seasonal product, thus, once a particular crop is gone, it's gone. We work hard to keep our Seasonal having that same taste of fruity sweetness with chocolates and nuts, all year round. This means constantly searching for and tasting to find coffees with similar flavour profiles.

ESPRESSO RECIPE

THE CUP

Seasonal blend is our signature blend made up of 4 carefully selected coffees to highlight chocolatey, sweet and full bodied flavours. This coffee will suit both white and black beverages. We recommend a 1:2 ratio of coffee to water, a 28 -32 second brew time and a temperature of 93 degrees Celsius for the best balance of flavour.

THE PRODUCER

In the North-West of Minas Gerais, tucked away in Cerrado Meneiro, Paula Urtado and her husband Marcelo produce coffee on their farm. Paula and her two daughters make up the namesake of their farm, Tres Meninas (three girls).

Among their peers in Cerrado, Tres Meninas is not a huge farm, however, across the world of coffee production this 54-hectare is quite sizeable. This farm holds a special place for us at b3, as it is the first farm that Ben (founder) and Jack (roaster) visited on their first trip to a producing country. Tres Meninas was established in 2016, and by 2020 had already made its way into the top 5% most sustainable coffee farms worldwide.

b3 has made a commitment to source a significant quantity of coffee for 2024 from Tres Meninas, largely due to their deeply ingrained value of sustainability. Though this particular lot may not last long, expect to see more in the future!

Espresso Recipe

Dose: 20.5g
Time: 27-32 seconds
Yield: 42g

IN THE CUP

A new offering from Brazil, bringing us an exquisite expression of classic chocolatey flavour. A thick body, low acid, lingering aftertaste with notes of plums and prunes, brown sugar, and dark chocolate. Creamy notes of hazelnut and subtle bitter aromatics are also notable in his coffee. A suburb choice to enjoy either as a black or white drink.

When served as a filter you will find aromatic floral notes with a subtle sweetness like honey. Gentle flavours of a variety of stone fruits and grapes are presented by a medium body and low acid.

Producer

Several small farmers in Apia came together in 2005 to form ASOAPIA, The Association of Coffee Growers from Apia, to work on sustainable economic development in the coffee sector. Producing high quality and approachable coffees, the group continues to work with its buyers to improve the infrastructure and environmental consciousness in the area.

This coffee in particular was produced by a group of roughly 30 experienced growers as a part of ASOAPIA. Their focus on good environmental and processing practices has improved the quality of the soil on their farms, and their intentional and precise harvesting methods choose only the best and ripest cherries.

The commitment to a high quality product means that this coffee is consistent, clean and delicious; an outcome that is unachievable without the dedication of the farmers who strive for excellence.

Espresso Recipe

The cup

The Regional Apia is a universal classic, being smooth and sweet with slightly more body and balanced acidity. All espresso lovers can enjoy this coffee black or white, with it being highly suitable for households drinking both kinds of beverages.

For black coffee, we suggest using a slightly lower dose and extraction time to balance out the intensity, and to highlight more of the plum sweetness and cherry acidity. For white coffee, using a slightly higher dose and a longer extraction time will make the coffee stand out from the milk, and create a more rounded and chocolate-y flavour in the cup.

Producer

Chelbesa is named after the village where this coffee originated. Based in the Gedeo Zone, south of Yirgacheffe in Ethiopia, Chelbesa is known for its high quality coffees produced by small scale farmers. Coffee tree varieties local to this area include Wolishu and Dhega, and are generally intercropped with other food crops such as enset (also known as false banana). Traditional cultivation is the predominant method of farming, which when paired with the fertile red soils and pest-repelling high altitudes results in an ‘organic by default’ approach to farming.

Coffee growing families in the region often collate their harvests at local washing stations, as their plots of land are typically smaller than 2 hectares, and cannot produce enough coffee for export on their own. This lot of coffee was processed at the Chelbesa wet mill, at which the ripe cherries are dried on raised beds. The cherries are turned regularly to ensure proper air circulation, which prevents over-fermentation and cherry damage while the coffee dries. Once dry, the coffee is sorted by colour, density and screen size, after which it is milled and packed for export.

Espresso Recipe

In The cup

Chelbesa is the perfect stepping stone for those who are looking to expand their coffee-tasting horizons. Being well suited for milk beverages alongside espresso, Chelbesa adds sweet and fruity characteristics to our Seasonal Blend. As espresso, you can expect to taste black currant sweetness and ripe blackberry acidity, with jammy berry flavours and a red-wine finish. When paired with milk, this coffee is reminiscent of black forest cake and cherry pie, with plenty of dessert flavours including vanilla, baking spices, and dates.

While this coffee is generally forgiving and easy to brew, we would recommend tweaking your extraction to suit your acidity preferences. A longer extraction time is beneficial for milk based beverages, as this enhances the winey body for a better intensity. A shorter extraction time will highlight the berry-like tartness in your cup. This can be achieved by adjusting your grind size, with finer coffee taking longer to extract, and coarser coffee taking less time to extract.

Producer

Grown in the Huila region of Colombia, this coffee is a collaboration of several smallholder producers from the southern municipalities of Acevedo and Pitalito. The coffee from each farmer has been combined by allied producers after processing. The characteristics of several lots of coffee have come together providing this year’s Acevedo pink bourbon harvest. The taste profile and consistency represents the shared quality standards among the community.

Using the same processing method on these individual lots of coffee is essential for the producers to unify their small harvests into one large lot of coffee to sell, while also creating a consistent cup profile. These coffee cherries were delivered to the local mill, at which they were fermented for 72 hours, pulped, and fermented a second time for 96 hours. The coffee was then washed and shade-dried on drying beds for 15-20 days.

Espresso recipe

In The Cup

Acevedo brings together the bold, ripe and winey flavours of Colombian coffee with a clean and easy-to-drink texture. With its ripe cherry and raspberry sweetness, red apple tang, and a rich winey body, this coffee is well suited to filter brews, espressos and milk coffees. This coffee is perfect for those who enjoy the flavour of big, boozy Colombian coffees, but prefer less-intense coffees with a thinner mouthfeel.

When brewing this coffee as either an espresso or a filter, we’ve found that a longer extraction time helps to highlight the red fruit sweetness of this coffee, while balancing out the winey acidity. This can be achieved by using a slightly finer grind setting for espresso, and by increasing the number of pours for greater agitation for brewing filter coffee. If the mouthfeel in your cup is too winey for your liking, you can also increase your yield for a thinner texture.

Producer

This coffee is named Arturo Arango after the farmer who produced this coffee. Originally a Business Administration student, Arturo was captivated by the specialty coffee scene in Argentina while studying for his master’s degree in agroindustries. He bought a 25 hectare farm in Barcelona, Quindio, and has been producing coffee since 2015. His focus for his new farm, ‘El Paraiso’, was to grow the highest quality coffee possible using the agricultural practices he had learnt.

During his first three years of farm ownership, Arturo spent his time renewing and replanting the existing coffee trees, which were over 25 years old. He planted different coffee varieties alongside crops such as yucca and lemons, and took great care in promoting disease prevention and weed removal. Today, his coffee trees produce excellent fruit, and with some technical assistance from our suppliers at Cofinet, he continues to expand his knowledge and sell fantastic coffee.

Espresso Recipe

Filter Recipe

Dose | 20g
Time | 2:45
Total Water Weight | 300g

Batch Brew Recipe

Dose | 120g
EK Grind Size | 11EK
Total Water Weight | 1.8L

The cup

Arturo Arango is the perfect coffee for those who enjoy big bodied and funky Colombian coffees, without the overwhelming sweet flavours. This coffee showcases dried fruit sweetness, a syrupy body, and gentle red fruit acidity, which together resemble the characteristics of light red wines like pinot noir. We enjoyed this coffee with milk as well as black.

Like many natural Colombian coffees, the flavour of this coffee can be overwhelmed by fermentation characteristics if overextracted. We’ve found that using a coarser grind setting for espresso helped to balance out the funkiness with fruity sweetness and acidity. The same works for pour over, but you may alternatively choose to use a lower brewing temperature or lower your pouring agitation to achieve a similar outcome.

Producer

Anahy is a coffee designed to maintain a consistent flavour profile year-round through swapping and combining different crops, sourced from Reinaldo Olini Rocha who owns two farms in Mantiqueira de Minas, Brazil.

With a focus on producing quality coffee, the Rocha family farms prioritise environmental sustainability through practices such as reduced pesticide usage, soil management, and environmental preservation to protect the local ecosystem. The processing method adopted at the farm, including washing and natural drying, preserves the unique flavours of the coffee. Despite challenges during harvest, such as unpredictable weather, the farm strives to maintain a high quality of coffee year-round.

The various varietals grown by the family are carefully chosen for their characteristics and production potential. This meticulous selection reflects their commitment to excellence at every stage of the process.

Espresso Recipe

Dose | 21g
Time | 28-33 seconds
Yield | 42g

The Cup

Anahy showcases notes of a typical Brazilian coffee of sweet chocolate. It has a clean flavour profile with a high body, we have roasted this bean slightly darker than any other we have to highlight the rich, sweet chocolate flavour profile.

We recommend a 1:2 ratio for brewing to find that balanced espresso that is perfect for a sweet milky beverage served hot or cold. Likewise, if you prefer your ‘traditional’ high body coffee, serve it to this ratio for a black coffee.

Producer

Grown in the Huila region of Colombia, this coffee is a collaboration of several smallholder producers from the southern municipalities of Acevedo and Pitalito. The coffee from each farmer has been combined by allied producers after processing. The characteristics of several lots of coffee have come together providing this year’s Acevedo pink bourbon harvest. The taste profile and consistency represents the shared quality standards among the community.

Using the same processing method on these individual lots of coffee is essential for the producers to unify their small harvests into one large lot of coffee to sell, while also creating a consistent cup profile. These coffee cherries were delivered to the local mill, at which they were fermented for 72 hours, pulped, and fermented a second time for 96 hours. The coffee was then washed and shade-dried on drying beds for 15-20 days.

Recipe

Filter Recipe

Dose | 20g
Time | 3:15 - 3:30
Total Water Weight | 300g

Batch Brew Recipe

Dose | 120g
EK Grind Size | 10.5EK
Total Water Weight | 1.8L

In the cup

Acevedo brings together the bold, ripe and winey flavours of Colombian coffee with a clean and easy-to-drink texture. With its ripe cherry and raspberry sweetness, red apple tang, and a rich winey body, this coffee is well suited to filter brews, espressos and milk coffees. This coffee is perfect for those who enjoy the flavour of big, boozy Colombian coffees, but prefer less-intense coffees with a thinner mouthfeel.

When brewing this coffee as either an espresso or a filter, we’ve found that a longer extraction time helps to highlight the red fruit sweetness of this coffee, while balancing out the winey acidity. This can be achieved by using a slightly finer grind setting for espresso, and by increasing the number of pours for greater agitation for brewing filter coffee. If the mouthfeel in your cup is too winey for your liking, you can also increase your yield for a thinner texture.

Producer

This coffee is named Arturo Arango after the farmer who produced this coffee. Originally a Business Administration student, Arturo was captivated by the specialty coffee scene in Argentina while studying for his master’s degree in agroindustries. He bought a 25 hectare farm in Barcelona, Quindio, and has been producing coffee since 2015. His focus for his new farm, ‘El Paraiso’, was to grow the highest quality coffee possible using the agricultural practices he had learnt.

During his first three years of farm ownership, Arturo spent his time renewing and replanting the existing coffee trees, which were over 25 years old. He planted different coffee varieties alongside crops such as yucca and lemons, and took great care in promoting disease prevention and weed removal. Today, his coffee trees produce excellent fruit, and with some technical assistance from our suppliers at Cofinet, he continues to expand his knowledge and sell fantastic coffee.

Espresso Recipe

In The Cup

Arturo Arango is the perfect coffee for those who enjoy big bodied and funky Colombian coffees, without the overwhelming sweet flavours. This coffee showcases dried fruit sweetness, a syrupy body, and gentle red fruit acidity, which together resemble the characteristics of light red wines like pinot noir. We enjoyed this coffee with milk as well as black.

Like many natural Colombian coffees, the flavour of this coffee can be overwhelmed by fermentation characteristics if overextracted. We’ve found that using a coarser grind setting for espresso helped to balance out the funkiness with fruity sweetness and acidity. The same works for pour over, but you may alternatively choose to use a lower brewing temperature or lower your pouring agitation to achieve a similar outcome.

Producer

Regional Apia Decaf, our latest decaffeinated offering, is named after the region in which it was grown. Smallholder producers manage their own harvest on land averaging 5-10 hectares in size, and work with our suppliers at Harvest Town Coffee to uphold a high standard of consistency and quality.

After being picked, this coffee was decaffeinated using the EA method. Also known as the Sugar Cane method, this process relies on the naturally occurring compound Ethyl Acetate (EA), which can be obtained through the fermentation of sugarcane. The coffee is steamed until porous, then submerged in a solution of water and EA. The EA molecules bond with the caffeine molecules, allowing the caffeine to ‘dissolve’ out of the coffee and into the solution. Once the coffee is saturated, the solution is drained and replaced, and the process is repeated until a minimum of 97% of the original caffeine content is removed. A final steam removes any lingering traces of EA, leaving the coffee ready for drying and export preparations.

Espresso Recipe

Dose | 22g
Time | 27 - 30 Seconds
Yield | 45g

In The Cup

We love our Regional Apia Decaf for its complex texture and for its diverse flavour profile, which is sometimes lacking from other decaf coffees. Enjoyable for all coffee lovers, this decaf has lively pineapple acidity, winey red-fruit sweetness, and a smooth honey aftertaste.

While we enjoy pairing our decaf with milk to get a silky, roasted-almond flavour coffee, it can also be enjoyed as an espresso or as a black brew. For a less intense brew or for those brewing their coffee black, we would recommend dropping your dose, as our recommended recipe is primarily for milk-based beverages.

producer

Grown in the Mantiqueira de Minas region of Brazil, Santuário is named after the farm on which it was grown. Santuário do Sul Farm is owned and operated by Luiz Paulo Filho and his partners, who treat the farm as their project to reform the market’s expectations of what a traditional Brazilian coffee profile can be. Since 2017, the farm has branched from growing mainstream varieties like Yellow Bourbon to introducing exotic varieties such as Geisha, Sudan Rume, SL28 and more.

Alongside using unique varietals, Luiz and his team have incorporated differentiated cultivation practices, including the use of shade trees, and use innovative processing methods to have their coffee stand out in the market. Their goal is to stay at the forefront, and they hope to offer more variety and quality as the years go on. They hope to change how consumers perceive Brazilian coffee, and to show that Brazil is more than capable of showing up their competition thanks to the flavour dedication of producers like Luiz.

recipe

Filter Recipe

Dose | 15g
Time | 2:50
Total Water Weight | 240

Batch Brew Recipe

Dose | 115g
EK Grind Size | 10.5EK
Total Water Weight | 1.8L

in the cup

Santuário is an interesting combination of subtle Geisha varietal characteristics and classic Brazilian cup qualities. This coffee is very approachable and easy to drink, with its soft melon body, tea-like florality, and clean pink berry acidity being flavours that can be enjoyed by your entire household. We found drinking this coffee as a filter brew very reminiscent of drinking tea, preferring it without milk to preserve its complexity.

Although the Geisha variety can be an intimidating title to brew, Santuário is incredibly forgiving. Though we’ve included a recipe, we found that the cup was quite enjoyable to drink regardless of how it was brewed. Generally speaking, we found more floral characteristics and a softer body when brewing at lower temperatures, and a more intense body when brewed with a lower yield. This is a great coffee to experiment with if you’re just starting your v60 journey.

producer

We’re extremely fortunate to be showcasing this Geisha lot from La Salvaje farm, Honduras. La Salvaje was acquired by the Caballero family around 7 years ago, with its first commercial harvest being overseen by Fabio Jr Caballero this year. If it wasn’t exciting enough to achieve his first harvest on his farm, this coffee also won the 2025 Honduras Cup of Excellence shortly after we received it. The Caballero family is well known for producing award winning lots of coffee, with Fabio Jr being the grandson of Don Fabio, who is closely associated with establishing direct trade relationships in specialty coffee. Fabio Jr could not be more proud of his farm, and hopes to continue producing exceptional quality coffees in the years to come.

This lot of coffee is a Geisha varietal, notoriously known for its refined sweetness and floral characteristics. The coffee cherries were machine sorted during de-pulping, fermented for a short time, then washed and dried. Unlike traditional processing, this coffee was slowly dried mechanically in ‘Guardiolas’. These mechanical driers slowly turn the coffee for 60-70 hours while heating the air between 40-50 degrees, replicating raised bed temperatures while increasing consistency.

recipe

Filter Recipe

Dose | 16g
Time | 3:00
Total Water Weight | 240g

in the cup

La Salvaje is a sweet, complex and refined cup which anyone could enjoy like it was a cup of tea. With a honey-like body, jasmine floral overtones, and subtle white fruit sweetness, the layered flavours and textures of this cup are best enjoyed as a filter brew. We love that each time we drink this coffee, more new tasting notes come to the forefront of our pallets, which makes each cup better than the last.

The florality and soft sweetness of this coffee lends itself well to a slightly higher yield; making the body lighter and the mouthfeel more tea-like. Aside from the change to the brew ratio, this coffee’s recipe can be adapted to highlight the characteristics which you prefer. We would recommend changing your grind setting to adjust your total brew time, with longer brews highlighting more honey and yellow fruit sweetness, while shorter brews will have more white fruit and floral characteristics.

producer

Vergara Ombligon, produced in Acevedo region of Colombia, is a limited microlot produced by the Vergara brothers Jhoan, Carlos and Diego. The family farm, named Finca Las Flores, has been combining traditional farming practices with innovation and coffee quality advancements for several years. The brothers have expanded their offerings to include unique coffee varieties such as Ombligon, after which we’ve named this coffee.

A relatively new variety, Ombligon has won the hearts of barista competitors globally in recent years. The variety is believed to be closely related to heirloom varieties from Ethiopia while also sharing lineage with other leaf-rust resistant varieties like Caturra and Bourbon. The combination often gives this varietal floral complexity and high sweetness. Fun fact; Ombligon is named after the unique shape of the coffee cherries, and translates to ‘belly button’.

recipe

Filter Recipe

Dose | 15g
Time | 2:15 - 2:40
Total Water Weight | 250g

Batch Brew Recipe

Dose | 110g
EK Grind Size | 11EK
Total Water Weight | 1.6L

in the cup

Vergara Ombligon will bring the big and the bold to your brewing experience. This full-bodied coffee has tonnes of confectionery cherry sweetness, liquorice-like spice, and grapefruit acidity. You can expect to be reminded of cherry cola and strawberry liqueur while drinking this coffee black, and toasted marshmallows when paired with milk.

Like many extended-ferment coffees from Colombia, Vergara Ombligon is susceptible to tasting overly astringent and boozy if overextracted. A highly soluble coffee, this bean may benefit from being ground coarser than other coffees, or otherwise from having a shorter extraction time. You may also achieve more sweetness and cup intensity in a v60 by brewing at a lower temperature, and with less pouring agitation.

producer

East Haraaz is a rare and exceptional coffee produced by 3 farmers; Abdullah al-Nadem, Murad al-Jermuzi and Hussein al-Ezzi, all of which are a part of the Dawoodi Bohra community. The three each own a nanolot, two of which are in the village of Bani Murrah, one in the village Obaraat. The total spit is equal to 70% Bani Murrah, and 30% Obaraat.

A friend of Saify Burhani, who imported this coffee and sold it to us, bought the ripe coffee cherries upfront in cash from each farmer. They were paid a high premium for the coffee, which has been meticulously hand sorted for defects. The 3 lots of coffee were sun-dried on raised beds for 2-3 weeks, after which they were hulled. They weren’t combined until the co-op cupped them individually, and decided that the three nanolots would combine well to create a larger export quantity.

recipe

Filter Recipe

Dose | 20g
Time | 2:45
Total Water Weight | 320g

in the cup

East Haraaz is a complex and delicate coffee, perfect for those who enjoy a clean pour over. The gentle rose and chamomile aromatics, paired with light watermelon and orange citrus flavours, create a sweet and floral cup resembling traditional turkish delight. We wouldn’t recommend drinking this with milk, as the coffee loses its complexity and isn’t intense enough for the flavours to cut through.

We recommend using a slightly higher yield when brewing this coffee. This will enhance the tea-like mouthfeel for the coffee, but will also add more fruit to the cup. We also recommend using less pours to lower the brewing agitation. This helps create a clean finish and highlights the subtle complexities in the coffee.

producer

Jairo Arcila is back at it again with the third release in our co-ferment lineup, the green apple co-ferment. Though the co-ferments follow a similar pattern during their processing, Jairo has greatly improved his quality over the years through the implementation of more precise picking, sorting and controlled processing. This coffee is a Castillo variety, which is often overlooked in specialty coffee circles. Castillo is often chosen for having higher yields and heightened climate and pest resilience, rather than for its cherry quality. However, this co-ferment showcases what can be possible through processing experimentation and dedication from our coffee producers.

We’re thrilled to be able to once again share Jairo’s processing methods thanks to our friends at Cofinet. This is what they had to say about their green apple and wine yeast microlot: ‘This lot was exposed to a dry anaerobic fermentation of 48 hours. During this fermentation stage green apples and wine yeast were added. The coffee was then gently washed and placed on raised beds below 35ºC until ideal moisture content was achieved.’

recipe

Filter Recipe

Dose | 20g
Time | 2:40
Total Water Weight | 260g

in the cup

This green apple co-ferment initially has an intensely sweet granny smith aroma, immediately reminding us of sour apple lollies and apple Starbursts. Once brewed, its taste and sweetness are not as confectionary forward like the aroma. Closer to an apple cider in the cup, this coffee has a creamy stewed apple texture, with clear apple juice acidity and a lightly spiced body. There may be a hint of white grape somewhere in there as well.

You may notice that the yield for this coffee is lower than a conventional brewing recipe ratio. We recommend using a restricted yield, paired with a coarse grind size and hotter than usual brewing water. This cup will present concentrated apple juice flavours while maintaining a bright acidity. If you prefer a less intense flavour profile, this brew ratio can be stretched to a 1:15. Regardless of brew ratio, we recommend keeping your brew time to sub 3 minutes to prevent funky fermentation flavours from dominating your cup.

producer

Vergara Ombligon, produced in Acevedo region of Colombia, is a limited microlot produced by the Vergara brothers Jhoan, Carlos and Diego. The family farm, named Finca Las Flores, has been combining traditional farming practices with innovation and coffee quality advancements for several years. The brothers have expanded their offerings to include unique coffee varieties such as Ombligon, after which we’ve named this coffee.

A relatively new variety, Ombligon has won the hearts of barista competitors globally in recent years. The variety is believed to be closely related to heirloom varieties from Ethiopia while also sharing lineage with other leaf-rust resistant varieties like Caturra and Bourbon. The combination often gives this varietal floral complexity and high sweetness. Fun fact; Ombligon is named after the unique shape of the coffee cherries, and translates to ‘belly button’.

recipe

in the cup

Vergara Ombligon will bring the big and the bold to your brewing experience. This full-bodied coffee has tonnes of confectionery cherry sweetness, liquorice-like spice, and grapefruit acidity. You can expect to be reminded of cherry cola and strawberry liqueur while drinking this coffee black, and toasted marshmallows when paired with milk.

Like many extended-ferment coffees from Colombia, Vergara Ombligon is susceptible to tasting overly astringent and boozy if overextracted. A highly soluble coffee, this bean may benefit from being ground coarser than other coffees, or otherwise from having a shorter extraction time. You may also achieve more sweetness and cup intensity in a v60 by brewing at a lower temperature, and with less pouring agitation.

producer

This blend was crafted by our team to bring you the flavours of Christmas. Enjoy this coffee that tastes just like Christmas as your daily staple for this festive season. It consists of 4 coffees, a natural and a washed from El Salvador along with a rum and a cinnamon co-ferment from Colombia.

If you’ve been following along with our co-ferment series, this will be another showcase. Whilst presented a little differently to the fruit based co-ferments, we found the rum and cinnamon to be quite intense on their own but deliciously balanced when paired with these Salvadoran coffees.

The Salvadoran coffees bring a medium body, a gentle sweetness and fruit forward base which complement the cinnamon and rum co-ferments. We hope that this fun blend curated by our team brings a fun twist to your daily cup.

recipe

Filter Recipe

Dose | 20g
Time | 2:45
Total Water Weight | 290g

Batch Brew Recipe

Dose | 120g
EK Grind Size | 11EK
Total Water Weight | 1.8L

in the cup

It’s the most wonderful time of the year! Look no further for a coffee that will please both the grandparents and the specialty coffee aficionados under the same roof. This boozy fruit cake blend will satisfy the masses. With a brandy-like body, sultana sweetness, and baking spices throughout, this coffee is the perfect pairing for all the festive desserts on the table.

This coffee has a distinctive flavour profile, which is consistent and relatively easy to brew at home. We recommend a gentle approach to your agitation to highlight the sultana sweetness, while keeping the baking spices balanced.

producer

This blend was crafted by our team to bring you the flavours of Christmas. Enjoy this coffee that tastes just like Christmas as your daily staple for this festive season. It consists of 4 coffees, a natural and a washed from El Salvador along with a rum and a cinnamon co-ferment from Colombia. If you’ve been following along with our co-ferment series, this will be another showcase. Whilst presented a little differently to the fruit based co-ferments, we found the rum and cinnamon to be quite intense on their own but deliciously balanced when paired with these Salvadoran coffees. The Salvadoran coffees bring a medium body, a gentle sweetness and fruit forward base which complement the cinnamon and rum co-ferments. We hope that this fun blend curated by our team brings a fun twist to your daily cup.

recipe

in the cup