The feeling of the holidays encapsulated in a coffee. Our master blenders have joined three remarkable coffees into a blend as rare and memorable as the season. Starting with hand-selected beans from Hacienda Alsacia, our farm in Costa Rica, we add aged Sumatran beans and full-bodied coffee from the Aceh region of Indonesia. The blend is experty roasted to bring out woodsy aromas and notes of lemon zest, maple and candied ginger. A special holiday coffee that pairs well with old friends and new traditions.
Bali, an Indonesian island known for its pristine beaches and lush bamboo groves, is paradise for growing coffee. On the volcanic slopes of Mt. Batur, coffee plants are shaded by orange trees that protect them from direct sunlight and intercropped with taro and cassava root. Fallen leaves from high-reaching canopies provide the soil with organic matter and essential nutrients, creating balance in the ecosystem. This lot is the product of 137 smallholder farms and brought to life using a traditional wet-hulled processing method. The result is a revelation--a harmony of elegant oak accents and notes of milk chocolate with a candied butterscotch sweetness.
More ancient than the Amazon rainforest, Mata Atlântica (the Atlantic Forest) stretches across Brazil. Teeming with a variety of tropical habitats, Mata Atlântica is a rich ecosystem full of biodiversity and endemic species that exist nowhere else in the world. And nestled among these rare species in the Mantiquiera Hills sits the Rio Verde farm. For this particular lot, coffee cherries spend up to 200 hours sealed in a stainless-steel fermentation tank before moving to patios to be sun-dried on raised beds. This anaerobic fermentation process produces unexpected flavors—in this case, resulting in a delicious cup with notes of dried fruit and milk chocolate.
The consistently outstanding coffee coming out of Sable Farms is the result of a foundational belief: invest in the farming practices that help support the environment and the people who support the farm. Southern Malawi, landlocked and hampered by a lack of infrastructure, is not an easy place to grow coffee. But these farmers pour their efforts into using their limited resources with a thoughtfulness that’s brought healthy growth and a global reputation. Using drip irrigation systems for precise watering, raised African sun-drying beds to help save energy, composting, water reuse and filtering, and regular soil monitoring, their processing sets a high standard for environmental care. And they extend that same philosophy of care to the people within their coffee community.