HOW WE GOT HERE | Near the end of every calendar 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 the new friends we've met along the way. We love that blend, and we love the folks who enjoy it with us even more. Well, we know all too well that we can't just go back to December anytime we get the urge to gawk at some twinkling lights.. With summer in full swing and the UV index turning a shade of reddish-purple, it's pretty clear we won't be decking the halls anytime soon. But. What we can do is have a little fun in the middle of this cruel summer. So, we're bringing back some of those beloved holiday flavors for you to enjoy from the comfort of any number of beachfront, poolfront, or lakefront destinations this year. Merry Christmas (in July), ya filthy animals. HOW WE DID IT | Back in April, we released another seasonal coffee at a pretty unseasonable time - Carlos Plaza’s beloved cinnamon co-ferment. That coffee was bursting with notes that would tempt even Scrooge with the holiday spirit, like cinnamon, apple pie, caramel, and maple candy. Lucky for you (and for us!), we tucked some of that coffee away in our freezers for such a time as this! It’ll come as no surprise, then, that Carlos’s coffee makes up the lion’s share of this special release, weighing in at 75% of the final blend. To complement the very festive flavors found in that co-ferment, we paired it with the one and only Chinese coffee we’ve ever featured here at Black & White - a high-fermentation impact Catimor lot from Manxieba Village and the good folks at Torch Coffee. We chose this coffee because it intensified some of the existing notes in Carlos’s cinnamon lot and also introduced new, festive flavors, such as red berries and red wine (mulled wine, anyone?). We tweaked the amounts a few times before we got it just right, and the final blend components broke down like this: - 75% - Carlos Plazas - Cinnamon Pink Bourbon - 25% - Manxieba Village - Anaerobic Honey HOW IT TASTES | This blend is meant to warm your soul while you're perfecting your summer tan. It's heavy in texture and sweet on the palette, with fruit flavors and acidity that feel festive in and of themselves: apple pie, sugar plums, and candied orange. Perhaps our favorite thing about this coffee is how seamlessly it incorporates both complexity and balance. It's both refined and approachable, intricate and easy-going. Those complex flavor characteristics are certainly there if you want to seek them out - this coffee has an interesting root beer quality about it - but it is also perfectly enjoyed with cream and sugar by connoisseurs and casual coffee drinkers alike. ___________________________________________________________________________ Origin | Suaza, Huila, Colombia | Pu’er, Yunnan, China Producer | Carlos Plazas | Marty Pollack Farm | Bellavista Estate | smallholders in Manxieba Village Process | Cinnamon Anaerobic Honey | Double Anaerobic Honey Variety | Pink Bourbon | Catimor Elevation | 1500 MASL | 1350 - 1450 MASL

HOW WE GOT HERE | Near the end of every calendar 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 the new friends we've met along the way. We love that blend, and we love the folks who enjoy it with us even more. Well, we know all too well that we can't just go back to December anytime we get the urge to gawk at some twinkling lights.. With summer in full swing and the UV index turning a shade of reddish-purple, it's pretty clear we won't be decking the halls anytime soon. But. What we can do is have a little fun in the middle of this cruel summer. So, we're bringing back some of those beloved holiday flavors for you to enjoy from the comfort of any number of beachfront, poolfront, or lakefront destinations this year. Merry Christmas (in July), ya filthy animals. HOW WE DID IT | Back in April, we released another seasonal coffee at a pretty unseasonable time - Carlos Plaza’s beloved cinnamon co-ferment. That coffee was bursting with notes that would tempt even Scrooge with the holiday spirit, like cinnamon, apple pie, caramel, and maple candy. Lucky for you (and for us!), we tucked some of that coffee away in our freezers for such a time as this! It’ll come as no surprise, then, that Carlos’s coffee makes up the lion’s share of this special release, weighing in at 75% of the final blend. To complement the very festive flavors found in that co-ferment, we paired it with the one and only Chinese coffee we’ve ever featured here at Black & White - a high-fermentation impact Catimor lot from Manxieba Village and the good folks at Torch Coffee. We chose this coffee because it intensified some of the existing notes in Carlos’s cinnamon lot and also introduced new, festive flavors, such as red berries and red wine (mulled wine, anyone?). We tweaked the amounts a few times before we got it just right, and the final blend components broke down like this: - 75% - Carlos Plazas - Cinnamon Pink Bourbon - 25% - Manxieba Village - Anaerobic Honey HOW IT TASTES | This blend is meant to warm your soul while you're perfecting your summer tan. It's heavy in texture and sweet on the palette, with fruit flavors and acidity that feel festive in and of themselves: apple pie, sugar plums, and candied orange. Perhaps our favorite thing about this coffee is how seamlessly it incorporates both complexity and balance. It's both refined and approachable, intricate and easy-going. Those complex flavor characteristics are certainly there if you want to seek them out - this coffee has an interesting root beer quality about it - but it is also perfectly enjoyed with cream and sugar by connoisseurs and casual coffee drinkers alike. ___________________________________________________________________________ Origin | Suaza, Huila, Colombia | Pu’er, Yunnan, China Producer | Carlos Plazas | Marty Pollack Farm | Bellavista Estate | smallholders in Manxieba Village Process | Cinnamon Anaerobic Honey | Double Anaerobic Honey Variety | Pink Bourbon | Catimor Elevation | 1500 MASL | 1350 - 1450 MASL