STOLLEN CHRISTMAS

STOLLEN CHRISTMAS

We brought together three coffees that capture everything we love about Christmas. Ebert Huaman’s Washed Tabi from Finca Artemira in Cajamarca, Peru, lays down a rich foundation of caramel, plum and orange. Jairo Arcila’s Mandarin Co-Fermented Castillo and his Cinnamon Co-Fermented Castillo from Finca Santa Mónica in Colombia adds a bright, juicy kick brings the warmth of freshly baked Stollen, with sweet cinnamon, brown sugar and mandarin notes with a seriously indulgent finish.

The Washed Tabi undergoes a double fermentation, combining a clean washed profile with the sweetness of ripe fruit. Jairo’s mandarin coffee is fermented anaerobically with dehydrated mandarin peel, layering in juicy citrus and delicate floral notes. His cinnamon coffee brings the festive spice, using cinnamon during fermentation to develop a warm, sweet profile reminiscent of cinnamon buns and Christmas baking.

The result is a ridiculously festive cup. Mandarin and orange peel hit first, followed by the rich sweetness of plum and caramel. Cinnamon builds through the middle, bringing everything together in a buttery, spiced finish that tastes like a slice of traditional Austrian Stollen, fresh from the oven.

Nuance: Mandarin Juice | Marzipan | Cinnamon Bun

Provenance: Peru | Colombia | Colombia

Elevation: 1,700–1,900 masl | 1,400–1,500 masl | 1,400–1,500 masl

Process: Washed Double Fermentation | Mandarin Co-Ferment | Cinnamon Co-Ferment

Variety: Tabi | Castillo | Pink Bourbon

Built for Filter & Espresso