The Holidays Are Here

The time change, the first rains of the season and the introduction of Equator's Holiday Blend. With Thanksgiving just a week away, the holiday season is starting to feel like it is here. This is an exciting time of year at Equator, as we get busier roasting coffee for the holiday table, gift giving and those who are seeking the comfort of a hot beverage for the short, cold autumn days.

Each year we introduce a seasonal Holiday Blend, featuring selected coffees we enjoy and reserve for the occasion. We often consider a natural processed (dried in the fruit) coffee from Ethiopia for our annual Holiday Blend. "Natural" or dry-processed coffees tend to be smooth and fruity. This year we ended up building the blend around a natural processed coffee but, not from Ethiopia. This time the origin is Costa Rica; produced by Carlos Urena on his farm La Pira, which is located in the Tarrazu growing region. We found this coffee to have the elements of blueberry and wine-like characteristics we enjoy in Ethiopia naturals but, the similarities ended there. The coffee also manages to have richness, brightness and balance which makes it a great single-origin coffee but, also a pleasure to blend with.

Next we added another Costa Rica coffee, this one a honey processed (also known as pulped natural) lot from Gillio Ferraro’s farm El Espino, located in the West Valley growing region. Another well balanced coffee with a silky and sweet milk chocolate character that melded perfectly with the neighboring La Pira.

To compete the blend we departed Costa Rica and ventured north to Guatemala. We selected a coffee that was grown exclusively by the women members of a cooperative located in the Huehuetenango growing region. It is rich and smooth with deep dark chocolate character and delicate fruit and floral notes.

The blend displays flavors of caramel and baking chocolate, combining with hints of tangerine, dried cherry and molasses. In the end the blend came together to display sweetness and complexity in an immensely satisfying way. We will feature this coffee in November and December, with enough to carry you through the holiday season and into the new year.