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TIS THE SEASON | Every year around this time –though it seems to be earlier and earlier each year– we release what is perhaps our most anticipated, most beloved menu offering: the Holiday Blend. It is a big, warm, liquid hug to our family who has supported us for years, and it's also an enthusiastic high five to our new friends we've met along the way.

And let's be honest: we could all use a big, warm hug right about now, right? From the political climate both at home and abroad, to the actual climate wreaking havoc all over the world, this year has left many of us feeling uncertain, untethered, and undone. For some of you, the sheer weight of the holiday season might even seem like too heavy a load to shoulder right now, and if that's you...we get it. 

A cup of coffee, no matter how delightful, cannot change the world around us. However, we do believe that the same cup of coffee—combined with the shared experience of sipping it with others and having an authentic conversation—can be a really powerful thing. It is our sincere hope that the company and conversations accompanying your coffee this holiday season are precisely the kind of warm hug or enthusiastic high five you need in that moment, and that they instill in your spirit that unique, twinkling sort of hope which only the holiday season can inspire.

FA LA LA LA LA | Perhaps the best thing about this year's Holiday Blend is how seamlessly it incorporates both complexity and balance. It's both refined and approachable, intricate and easy-going. It serves as a subtle, excellent introduction to co-fermented coffees like Esteban Zamora's popular cinnamon co-fermented lot and Sebastián Ramírez’s co-fermentation experiment with red fruits. The funk factor on these co-ferment components is softened by the anchor of this year’s blend, a mixed lot from a very special project by the brothers Lasso and Jhoan Vergara in Huila, which contributes sweetness and familiarity to this cozy cup.

• 62.5% Lasso Y Vergara - Community Project (Huila, Colombia)

• 30% Esteban Zamora – Cinnamon Anaerobic (Tarrazú, Costa Rica)

• 7.5% Sebastián Ramírez – Red Fruits (Quindío, Colombia)

SIP THE SEASON | Spiced and sweet like a warm cinnamon roll, this coffee immediately inspires nostalgia as we take our first sip. Cooked red fruits combine with that spiced sweetness to remind us of baked cinnamon apples and our grandmother’s cherry pie. It’s smooth and sweet and warm—think milk chocolate and toasted marshmallows (s’mores, anyone?).  This cup can be enjoyed black or with cream and sugar by connoisseurs and casual coffee drinkers alike. We believe everything about this coffee resounds with the holiday spirit—including its ability to welcome everyone to the table.

Countries of Origin | Colombia | Costa Rica 

Producers | Nestor Lasso, Adrian Lasso, Jhoan Vergara, & numerous outgrowers |  Esteban Zamora | Sebastián Ramírez

Process | Washed | Cinnamon Anaerobic | Co-ferment

Variety | Mixed