This years Wintry Mix features some of our favorite stand-by coffees accented by some truly phenomenal guest coffees. We blend these coffees together before roasting to give the finished coffee a more uniform roast, and because some of these coffees roasted to our normal profile are a bit too singular. They "don't always play well with others". However, roasted together they are beyond complimentary to each other. We start with our mexico chiapas, all citrus and milk chocolate, then we add to that two natural procesed coffees, the bali kintamani, and the honduras reserve. they bring big sweetness, and roasted in this profile, they contribute sweet fruit flavors (baked peaches and dried apricot, and golden raisins). We round out the blend with an interesting coffee from Colombia. This coffee is from the Huila department, it is a double anaerobic fermentation coffee. The coffee cherries are first fermented anaerobically in whole cherry form, followed by a second fermentation after pulping. This coffee also brings in sweetness, and body, a well as the baked peaches note.
The result is a coffee perfectly suited to accompany holiday cookie swaps, or to warm up and catch up with friends or family.
Aroma: citrus, cocoa, almond, snickerdoodle cookies Flavor: milk chocolate, baked peaches, golden raisins, pomegranate, orange zest, hazelnut Acidity: medium +, sweet cider Body: medium Finish: baked goods and warm spices
Blend: Mexico Chiapas (washed), Bali Kintamani (natural process), Honduras Reserve (natural process), and Colombia Huila (double anaerobic) Roast: Medium / medium light
