Christmas Coffee Blend Collab

When we started planning the Christmas coffee blend, we chose coffees that suited our individual profiles.

The Ethiopian Supernatural went to Blackboard Coffee Roasters, where its fruit and texture could open up. The Colombian Las Moras went to Neli Coffee, where it could keep its shape and sweetness.

Once roasted, we brought them together 50/50, an obvious mix that allows both coffees to shine.

The cup is festive without being heavy: cherry compote, praline, milk chocolate, orange zest and hints of warm spices.

It works both as filter and espresso. It’s a showcase of what’s possible with excellent coffee and thoughtful roasting.

Filter Coffee V60 Brew Method:

• Ratio: 1:16
• Dose: 15g
• Yield: 240ml
• Water Temperature: 94°C
• Brew Time: 2:45 - 3:15 min

Espresso Coffee Brew Method:

• Ratio: 1.90
• Dose: 21g
• Yield: 40g
• Extraction Time: 27 to 32 sec

Ethiopia Koke Supernatural: Cherries are carefully sorted for sugar levels between 18-22° Brix, then shade-dried on raised beds, turned often to control fermentation. During the day, they’re spread out; at night, they rest in plastic ‘cocoons’ for 5-8 days. Finally, cherries get dry in thick layers, frequently moved for 10-15 days until moisture reaches 10-12%.

Colombia Las Moras Washed: Processing follows a careful three-step method: first, only the ripest cherries make it through selection and washing. Then, a 24-hour oxidation stage develops deeper aromas before the coffee is de-pulped and washed clean for that bright, crisp profile. Finally, controlled mechanical drying locks in consistency and clarity.