All the coffees used in Winter Blend come from relationships we have cultivated with partners around the world. This blend consists of coffees from three distinct regions and producer groups:
The first coffee comes from Ethiopia. In the past two years, we’ve sourced all of our washed Ethiopian from SNAP Coffees who we were introduced to via Tim Hill at Atlantic Specialty Coffee. Whereas most Ethiopian coffees come from larger producing groups, this coffee, Buku Sayisa, was produced by Esayas Beriso who works with a handful of neighboring farmers surrounding his farm.
The second coffee comes from the Santa Cruz Ozolotepec community in Mexico, where we have sourced from several individuals including two prominent women farmers: Alba Flores and Carolina Garcia Perez. In fact, we are the first roaster in the world to purchase Mrs. Perez’s coffee as a microlot selection! This year we worked with Mrs. Perez and Cari Coffee on a new fermentation style to reveal more complexity within the classic Oaxacan flavors.
The final component of Winter Blend comes from the Cabanas community in Honduras’ La Paz department. This coffee was produced by 20 smallholder farmers from Proyecto Cabanas. It is simple and elegant with tones of molasses, gingerbread, mulling spices, and sweet nougat.
It’s partnerships like these that create such outstanding blends like Winter Blend.