Xmas 26 Espresso

XMAS 26 ESPRESSO – A pinch of cinnamon and lots of chocolate for the holidays!

For this year’s Christmas espresso, we’ve combined three coffees from Mexico, Colombia, and Brazil. The idea: a balanced blend with plenty of body, chocolate notes, and a delicate spiciness. A coffee from Juan David Puerta in Colombia, co-fermented with cinnamon, adds a special twist. Cinnamon stars meet chocolate in the perfect espresso for the festive season.

The main component of our XMAS 26 ESPRESSO comes from Unión San Pedro in the mountains of the Sierra Sur in Oaxaca, Mexico. Here, coffee plants grow beneath the canopy of biodiverse cloud forests, in mineral-rich volcanic soil. This coffee provides a balanced foundation for our Christmas coffee.

Juan David Puerta brings the distinctive spice with his coffee from Finca La Sirena in Colombia. Juan is not only a farmer but also a trained food engineer, and he works extensively with experimental processing methods. For his cinnamon co-ferment, the ripe coffee cherries are first sorted, and the beans are depulped after a 12-hour fermentation. The coffee beans then spend another 72 hours in containers with cinnamon powder. This process uses the principle of osmotic dehydration: a concentrated solution draws moisture from the coffee while transferring aromatic compounds. After drying, the cinnamon aroma remains, giving our blend its characteristic cinnamon-star touch.

The third coffee in the blend comes from Espírito Santo in Brazil. The region is especially known for its Conilon, which grows mainly in warmer, lower-lying growing areas. This Brazilian Robusta variety gives the roast plenty of body and structure.
Together, all three coffees make our XMAS 26 ESPRESSO, a full-bodied, rounded blend that works just as well on its own as it does with milk or a milk alternative, and brings a little sweetness to the cold season. It’s the perfect gift for loved ones and ideal for sharing time together beneath the Christmas tree.