Each of the two coffees featured in this blend underwent processing which dramatically impacted their overall flavor profile. So, it may not surprise you to know that this coffee is a pretty intense ride! Nevertheless, we feel the two personalities actually play really well together, and their intensity is a whole lot of fun. Think unexpected florals like cherry blossom and magnolia, and a big bowl of fruit punch spiked with white wine. (Sangria, anyone?)

This blend combines the forces of two young, passionate Colombian coffee producers who have each overcome major hurdles to make a name for themselves at the cupping table. Fueled by curiosity and meticulous in their experimentation, both Jhonatan Gasca and Edinson Argote have made a considerable impact on the future of coffee processing, and each of the two coffees featured in this blend are a testament to that endeavor: 

• 66.67% Jhonatan Gasca - Thermal Shock Pacamara
• 33.33% Edinson Argote - Advanced Chiroso

Jhonatan Gasca | Jhonatan’s is a story of tenacity and resilience. After years of running experimental coffee processing trials and being turned away by coffee buyers, Jhonatan initially grew discouraged and gave up his newfound interest in processing methods. In 2018, however, Jhonatan was encouraged by his friends from El Diviso and Las Flores to start experimenting again. And this time, he thrived! Jhonatan found the right buyers and is quickly becoming a leader in processing innovation in his home country of Colombia.

Edinson Argote | Edinson began working for his cousin at a local coffee buying station in Acevedo when he was just 20 years old, and it was there that his passion for coffee became undeniable. In 2018, Edinson and his girlfriend, Luz Angela, took a loan from her father and used it to acquire La Quebradita, a picturesque coffee farm located on the slopes of the Central Mountain Range, in Timaná. Today, La Quebradita is a hub for coffee processing and farmland innovation, experimenting with everything from yeast inoculation to soil care.

While Jhonatan’s Thermal Shock Pacamara involves a lot of water play and temperature changes, Edinson’s Advanced Chiroso is a real fermentation mixer with the addition of beer and wine yeast. Both processes require a tremendous amount of time and attention to execute successfully, and these men have provided us with a masterclass in that sort of precision.

Brewer: V60 Switch
Filters: Tabbed, white V60 filters
Ratio: 15g coffee to 240g water
Grind Size: ~720 microns | 24 clicks on a Comandante C40
Water temp: 198 degrees Fahrenheit

Start with switch closed
0:00 • 40g bloom
0:15 • gently stir bloom
0:45 • 60g pour in a concentric circle | 100g total weight
1:25 • open switch
1:30 • add 40g water with a fast-flowing center pour | 140g total weight
1:45 • add 60g water with a concentric circle pour | 200g total weight
2:00 • add 40g water with a fast-flowing center pour | 240g total weight
2:45 • total brew time

Just like time spent with family over the holidays, this coffee is fun, sweet, and complicated (err…complex). The aroma smells intensely like baking spices, and the first sip reminds us of slurping the juice right out of a cherry cordial. The acidity is vibrant, like orange zest, and both red and tropical fruit flavors abound in the cup. Taken together, the cinnamon and red fruit co-ferment flavor profiles have blended together to create a cup of coffee that screams, “HAPPY HOLIDAYS!!” with just as much zeal as two brothers ripping open their presents on a crisp Christmas morning in smalltown Indiana.

Similar to our beloved Holiday Blend, this coffee is a blend inspired by many of our sense memories from Christmases past. To invoke those feelings of nostalgia and warmth, we blended two co-fermented coffees from some of our favorite producers: 

• 80% Los Nogales - Christmas Candy
• 20% Esteban Zamora - Cinnamon Anaerobic

Esteban Zamora | Esteban is a mechanical-engineer-turned-coffee-producer, and he processes all of the coffee grown on his family's five-hectare plantation by hand! He is perhaps most renowned for this cinnamon anaerobic co-fermentation endeavor, and you’ve seen it showcased on our menu for several seasons now. 

Los Nogales | Established in 1952 by patriarch Ricardo Hernández, Los Nogales is a storied coffee farm located on the hills of Pitalito, which strives to combine tradition with innovation in order to produce some of the best specialty coffee in Huila. Today, the farm is stewarded by Oscar Hernández, a third generation producer who is following in his grandfather's footsteps and also championing his father's efforts.

Both lots used in this blend are delicious examples of co-fermentation endeavors that have been executed beautifully by the producers who championed them. Esteban’s cinnamon co-ferment is a staple on our holiday menu each year, and Oscar’s “Christmas” coffee is a delightful processing experiment using red fruits.

Brewer: Hario V60
Filters: Tabbed Hario filters
Ratio: 15g coffee to 240g water
Grind Size: ~660 microns | 22 clicks on a Comandante C40
Water temperature 200 degrees Fahrenheit

0:00 • 45g bloom
0:45 • 55g pour in a concentric circle | 100g total weight
1:00 • 70g pour in a concentric circle | 170g total weight
1:30 • 70g pour in a concentric circle | 240g total weight
2:15 • total brew time

Espresso Guide (Here is a general approach to espresso that we use as a baseline in our cafes.)

In : 18g
Out : 44g
Over : 23 sec +/-

As far as co-ferments go, this one is pretty darn approachable. It’s got loads of flavor, like popping a whole handful of Skittles right into your mouth. But that Gesha lot still maintains much of its variety characteristics, contributing white flowers, complex citrus, and stone fruit (like peach candy) to the cup.

Sebastián Ramírez is a fourth-generation coffee producer who started growing coffee more than 13 years ago. Early in his career, he started exploring the nuances of fermentation, and today, Sebastián is regarded as a master of advanced processing techniques such as co-fermentation and carbonic maceration. His mission is to make coffee accessible and exciting, and Sebastián champions those efforts in his processing endeavors and as a mentor for the Unblended Young Producer Program. This blend is a combination of two of Sebastián’s triumphs in co-fermentation: his White Honey Gesha, and his Watermelon Pink Bourbon. 

- 70% White Honey Gesha
- 30% Watermelon

Part of what makes Sebastián’s co-fermentation process special is that he doesn’t just use fruit, but also wine yeast and fruit glucose, during the fermentation process. Depending on the protocol, ripe coffee cherries can spend up to 196 hours fermenting alongside these components, and Sebastián often utilizes a little CO2 injection near the end of their fermentation journey Finally, the coffee is removed to special structures called marquesinas for drying. These special drying vessels are held at a constant temperature (40 degrees Celsius) and humidity (25%) with round-the-clock monitoring until the lot reaches optimal and even moisture content, typically around 20 days.

Brewer: Hario V60 Switch
Filters: CAFEC Abaca Filters
Ratio: 16g coffee to 240g water
Grind Size: ~720 microns | 24 clicks on a Comandante C40
Water temperature 202 degrees Fahrenheit

Start with switch closed
0:00 • 40g bloom
0:40 • open switch
0:45 • 60g pour in a concentric circle | 100g total weight
1:00 • 40g pour in a concentric circle | 140g total weight
1:30 • close switch
1:30 • 100g pour in a concentric circle | 240g total weight
2:00 • open switch
2:20 • total brew time


Espresso Guide (Here is a general approach to espresso that we use as a baseline in our cafes.)

In : 18g
Out : 44g
Over : 23 sec +/-