In developing this year’s Limited Edition Winter Blend, we looked to the most premium seasonal coffees around the globe. Working directly with our coffee farming partners, we tasted many samples and created dozens of versions before landing on the perfect coffee for the winter season. A coffee with notes of winter berries, zesty orange and dark chocolate.
The perfect seasonal blend?
Quite possibly.
| Notes | Winter Berries, Zesty Orange and Dark Chocolate |
| Beans | 100% Arabica |
| Origin | Brazil, El Salvador and Kenya |
| Process | Washed and Natural |
| Roast | Medium |
Nestled in the hills of Sul de Minas, Brazil, Fazenda Pinhal produces exceptional naturally processed coffee with notes of roasted hazelnut, caramel, and chocolate, balanced by a bright, smooth acidity. Grown at high altitude and sun-dried to perfection, its depth and body form the foundation of our Winter Blend. The Gabarra family, now in their sixth generation, power the farm with renewable energy and a deep respect for the land.
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Located near El Boquerón National Park in El Salvador, La Esperanza Farm grows exceptional shade-grown coffee, preserving classic Bourbon and Pacas varietals. Sustainable practices, volcanic soil, skilled handpicking, and a combination of washed and natural processing produce a consistently distinct cup, whose natural sweetness and rounded body deliver honeyed tones that beautifully balance our Winter Blend.
Grown in Kenya’s Central Highlands around Kiambu, this Kenya AA coffee is renowned for its vibrant blackcurrant flavours and crisp, balanced acidity. Only the ripest cherries are handpicked, and farmers combine generational expertise with sustainable practices. Fully washed for clarity and lift, it produces a consistently exceptional cup that enhances our Winter Blend.
Find Out MoreBlends are created by combining a select few coffees from different places to create a balance of flavours and aromas not found in any individual single-origin coffee. A Blend may be created for a specific brewing method such as a filter coffee, espresso or it may be to pair with a certain foods or season. Building a coffee for winter is one of the most compelling (and joyful) tasks since the festive season evokes such sensorial memories.
“One of the great joys we have as coffee roasters is exploring the art of blending; pairing up several coffees to bring out unique flavours and create a balanced coffee that is truly special.”
Santiago Barahona, Head of Coffee Sourcing