Holiday Blend

The primary component of this coffee is made up of Honey Processed JARC 74158, 74110, and 74112. The secondary component is a Natural Wine-Processed Heirloom variety. The third is a Washed Process Caturra and Bourbon. The final combination is chosen at our roastery through several blending taste tests using various proportions of these beans. This allows us to curate a flavor that's perfect for the season!

The Honey Process

Fresh, carefully selected red cherries are delivered to the Solo Station in Guji and de-pulped without the use of water. The wet parchment is then dried on raised beds for 12 to 13 days, with careful monitoring to ensure an even drying process. We get dried fruit character, softer acidity, body, and rounded nuttiness from this portion of the blend.

The Wine Process

After the coffee is floated, it is placed into special plastic bags/canisters, flushed with carbon dioxide and nitrogen gas, and monitored over 3-7 days until fermented adequately (this varies based on mucilage content and environmental conditions). Once the cherries reach the desired pH and color, they are removed from the bags and transferred to drying tables to complete the process. This technique creates an oxygen-free environment that triggers an in-cherry intracellular fermentation — a technique borrowed from winemaking known as carbonic maceration. Hence, "wine process." The main difference between true anaerobic and carbonic maceration is that anaerobic ferments will typically rely on external yeasts and bacteria, while carbonic maceration specifically uses the C02 and nitrogen flushing to force activity into the cherries cells. This contributes a deep level of fruitiness, body, and sweetness to the cup.

The Washed Process

At mill, the coffees are sun-dried on cement patios for four days before being placed in "guardiolas," a type of coffee dryer patented by a Guatemalan resident in 1872. The coffees are then computer-sorted by color and separated by density mechanically, resulting in a superior, clean, and juicy cup with a chocolate like finish. This portion of the blend rounds the overt fruitiness stemming from the two Ethiopians and creates a balanced flavor profile.