Holiday Hot Cocoa: Med Roast

Welcome our latest coffee in our Shameless and Unnecessary Holiday line, our Holiday Hot Cocoa, a coffee you can get all year round, but now adorned with an adorable holiday themed label of our Chief Fur Officer Artie swimming in delicious hot chocolate (don't try that at home). 

The adorable labels were illustrated by artist Melly Wells, who also designs all our bags and merch. 

This coffee is a blend  of a single producer coffee from Randolofo Pacheco, our Candy Pacheco, blended with our medium anaerobic Funky Spro, to make a coffee that is sweet, chocolatey, velvety and a bit fruity. It's got hints of funk, without overwhelming your senses. This is a coffee you could easily drink throughout the holidays while still wowing houseguests! 

Hot cocoa isn't just for kids in old timey movies anymore! 

ORIGIN + VARIETY: SINGLE PRODUCER - Guatemala/Rwanda + Red Bourbon/Pache
TASTING NOTES: dark chocolate + delicate fruit notes
ROAST: Medium
PRODUCERS: Randolfo Pacheco - Guatemala / Smallholder farmers - Rwanda
ALTITUDE: 1535-1900 masl
PROCESS: Washed / Natural Anaerobic

SIZE: Available in 227g only. 

GRIND: Whole Bean, Filter, French Press and Espresso/Moka Pot.

More about this Natural Anaerobic processing method for part of this blend:

Cherries are floated and sorted at the washing station. Once complete, they were stored in sealed bags for 12 hours overnight. The next morning, the cherries were deposited into sealed plastic barrels and left to ferment in shade for 72 hours. At the end of these 72 hours, the cherries were moved to raised drying beds in direct sunlight for the initial 5 days, before being moved to raised beds in solar dryers where they underwent a total drying time of 50 - 55 days.

Once this fermentation period is complete, the cherries are immediately turned out onto drying beds. The goal is for cherries to be a single layer on the beds, maximum 2 - 4 cm of depth. For the first 5 days, the coffee is turned every hour. From day 5 to day 20, coffee is turned every 2 hours. From day 20 - 50, the coffee and ambient temperature are strictly monitored to keep the rate of drying slow and controlled.

Temperature is recorded throughout the day - if it exceeds certain thresholds, workers will focus on turning coffee more frequently or cover the beds with mesh netting. In more rare cases, if the temperature exceeds extremely high thresholds, entire beds will sometimes be relocated under complete shade for a few days. This focus on extremely thin layers, coupled with frequent turning and temperature monitoring, is to ensure that the flavours remain clean and free from over-fermentation or mold defects.

Brewing Tips: 

• ICED COFFEE: Perfect as a funky and wild pour over flash freeze brew. Use large cocktail ice, lower your brewing ratios and then prepare as you usually would (with the option of adding a bit less water)! 

Thank you to our partners at www.Semilla.com for the information contained on this page!