Ebenezer Scrooge might be scowling at us for creating this Christmassy blend, but we couldn’t help it.
We were inspired by the best flavours of Christmas – buttery baked goods, chocolate, and Christmas cake – to create something similar with a coffee blend.
It features three amazing coffees:
- 50% Colombia ‘Arnulfo Leguizamo’ microlot
- 30% Ethiopia Sidamo Korate natural
- 20% Kenya Chania Estate washed
Best enjoyed with a fruit mince tart!
Available for a very limited time, online & at Launceston Harvest Farmers’ Market until it’s all gone.
This month sees a changing of the guard for a couple of outgoing favourite coffees.
Firstly, one of my favourite coffees this year, the excellent Guatemala Pacaybal is due to run out very soon. We will be replacing it in the Spring Blend with the surprising and wonderful Guatemala Rio Azul.
Ethiopia Gelena Abaya has been giving us a healthy serve of fruitiness for a couple of months but its innings is nearly over. In its place we have Ethiopia Sidamo Korate natural – a equally clean and fruity bean!
Last year’s Brazil Fazenda Laranjal crop has served us faithfully since March but it is nearly finished – fortunately we have this year’s harvest from Fazenda Sertãozinho in the same region of Southern Brazil.
Lastly, our two much-loved Kenyans, Kiria-ini and Mukangu, are all but finished. We will be replacing them with Kenya Chania Estate which will fit seamlessly into our Reserve Blend.
We also have a few special Central Americans on the way: Panama Carmen Estate and Panama Santa Teresa which might sneak their way onto the website in coming weeks.
In-depth profiles for these new beans will be added to our website as we feature each of them.
Kenyan coffee is amongst the best in the world. This comes down to a number of factors:
- The altitude and soil is ideal for coffee.
- The varieties grown in Kenya were developed there and suit the terroir perfectly.
- The nationalised auction system – which is nearly 80 years old – works very well at connecting buyers with the very best coffees.
The two things that characterise Kenya coffee are their intense fruited acidity and their buttery/creamy body and mouthfeel.