Holiday Blend - 'Tis The Season 2026
£25.95
- Cherry Pie, Cinnamon Roll, Baked Apple, Milk Chocolate
Additional information
Coffee Details
- Countries of Origin
- Colombia 70% · Costa Rica 30%
- Varietal
- Various
- Process
- Various
- Roast Level
- Medium-Light
Rest guidance
Recommended rest: 2 weeks from roast.
Based on Sigma’s recommendation.
What to expect
In the cup you can find
Cherry Pie, Cinnamon Roll, Baked Apple, Milk Chocolate
Overall profile
Festive, funky and unique. Apple, & cherry sweetness with a rich structure akin to cinnamon rolls and chocolate.
Sensory profile
- Acidity
- 2/5
- Body
- 4/5
- Sweetness
- 4/5
- Funk
- 3/3
- Adventurous
- 3/5
About Black & White Roasters
Black and White Coffee Roasters is the brainchild of two US Barista Champions. Founded in 2017, Kyle and Lem were inspired by the coffee they experienced at the competitive level and wanted to make those coffees as widely available as possible.
Roaster notes
Blend — Holiday Blend "'Tis The Season" 2026 (Colombia & Costa Rica)
Tastes Like — 🥐 Cinnamon Roll • 🍎 Baked Apple • 🍒 Cherry Pie • 🍫 Milk Chocolate
DETAILS
- Type: Three-coffee blend
- Countries: Colombia, Costa Rica
- Producers: Nestor Lasso, Adrian Lasso, Jhoan Vergara & numerous outgrowers; Esteban Zamora; Sebastián Ramírez
- Processes: Washed, Cinnamon Anaerobic, Co-ferment
- Varietal: Mixed
- Roaster: Black & White Coffee Roasters
INTRO
Black & White's most anticipated, most beloved menu offering: a big, warm, liquid hug of a holiday blend that incorporates both complexity and balance, refined yet approachable, intricate yet easy-going. In the cup: cinnamon roll, baked apple, cherry pie, and milk chocolate.
THE PRODUCERS
The blend is built on three components:
- 62.5% Lasso & Vergara — Community Project (Huila, Colombia)
- 30% Esteban Zamora — Cinnamon Anaerobic (Tarrazú, Costa Rica)
- 7.5% Sebastián Ramírez — Red Fruits (Quindío, Colombia)
The anchor is a mixed lot from a very special project by the Lasso brothers (Nestor and Adrian) and Jhoan Vergara in Huila, with numerous outgrowers, which contributes sweetness and familiarity. It softens the funk of the co-fermented components, making this a subtle, excellent introduction to co-fermented coffees, including Esteban Zamora's popular cinnamon co-fermented lot and Sebastián Ramírez's co-fermentation experiment with red fruits.
THE PROCESS
The blend combines three processes:
💧 Washed — the Lasso & Vergara community lot (62.5%)
🌿 Cinnamon anaerobic co-ferment — Esteban Zamora (30%)
🍒 Red fruits co-ferment — Sebastián Ramírez (7.5%)
The two co-ferments are the defining components, giving the cup its cinnamon spice and cooked red fruit, while the washed Huila anchor keeps it smooth and familiar.
THE CUP
Spiced and sweet like a warm cinnamon roll, with cooked red fruits that recall baked cinnamon apples and a grandmother's cherry pie. Smooth, sweet, and warm, with milk chocolate and toasted marshmallow (s'mores), and equally good black or with cream and sugar.
Flavour Notes
🥐 Cinnamon Roll 🍎 Baked Apple 🍒 Cherry Pie 🍫 Milk Chocolate
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