The Christmas Blend

Origin
Colombia

Producer
Jairo Arcila & Smallholder Farmers

Region
Quindio, Cauca

Process
Fruit Co-Ferment Washed

Varietal
Castillo, Catimor, Typica, Caturra

Best For
All Brewing Methods

More Information

Description

It's back! This special release brings together three very different coffee lots from Colombia, carefully selected to create a cup full of juicy fruit, warming spice and rich chocolate sweetness. The foundation of the blend is a washed regional lot from smallholder farmers in Cauca, a producing community we have proudly supported for the past three years. To this, we have added two experimental lots from Jairo Arcila's Santa Monica farm in Quindío. One has been co-fermented with ripe red fruits and wine yeast, while the other has been co-fermented with cinnamon and wine yeast. When we tasted the results, we were blown away. Blended together, the coffees create something that feels unmistakably festive - Christmas in a cup!

How To Enjoy

The Christmas Blend is roasted to taste great however you like to brew. As a filter, expect the juicy fruit and cinnamon notes to really come alive, creating a vibrant festive cup. As espresso, the body becomes richer and the dark chocolate finish takes centre stage. However you brew it, take your time and let the coffee cool slightly to experience how the flavours develop. It's the perfect coffee for a quiet Christmas morning, a post-dinner brew or simply keeping you fuelled through the festive chaos.

Delivery

All orders are shipped using Royal Mail Tracked 48, with an estimated delivery time of 2–4 working days from dispatch.

Orders over £35: FREE standard delivery.
Orders of £35 or less: Standard delivery charges apply and will be displayed at checkout.

Tasting Notes
Red Fruits, Cinnamon, Dark Chocolate

Acidity
Medium, Crisp

Body
Juicy, Smooth

Finish
Rich, Dark Chocolate

Jairo Arcila & Smallholder Farmers

The backbone of this blend comes from smallholder producers in Cauca, Colombia, a region we've proudly sourced from over the past four years. To bring extra vibrancy and complexity to the blend, we combined these coffees with experimental lots from third-generation producer Jairo Arcila at Finca Santa Monica in Quindío. Jairo is widely recognised for pushing the boundaries of coffee processing through innovative fermentation techniques developed alongside his sons, Carlos and Felipe of Cofinet. Using controlled anaerobic fermentation with ingredients such as wine yeast and fresh fruit, these coffees develop intensely expressive flavour profiles while still maintaining balance and sweetness. Together, these lots create a blend that celebrates both long-term producer relationships and modern experimental processing.

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