Every year, as the season shifts and the days grow shorter, Black & White releases a perennial favourite: the Holiday Blend. It’s become something of a tradition — a warm, spiced gesture to those who’ve been with us from the start, and a festive welcome to those just discovering what we do.

But we’re not ones to wait around for December. And just because the calendar says “summer” doesn’t mean the spirit of the holidays can’t make a return appearance. So, while the heat is on and the sunscreen is flowing, we’re embracing a little mid-year mischief: Holiday Blend — July Edition. Familiar flavours, reimagined for poolside sipping. Merry Christmas (in July), from Black & White.

Behind the Blend:

It all started in April, when we launched a seasonal standout: Carlos Plazas’ Cinnamon Co-Ferment. Bursting with nostalgic flavours — apple pie, maple candy, cinnamon sugar — it practically demanded a comeback. Luckily, we tucked a few bags away in our freezers for just such an occasion.

That coffee now forms the heart of this special blend, making up 75% of the final profile. To round it out, we reached for something equally bold: a high-fermentation Catimor lot from Manxieba Village, China, sourced via our friends at Torch Coffee. With notes of mulled red wine and berry compote, it brings added depth, structure, and vibrance.

The final ratio:

• 75% Carlos Plazas – Cinnamon Pink Bourbon (Colombia)

• 25% Manxieba Village – Anaerobic Honey (China)

In the cup:

This is holiday spirit, reworked for the summer months — sweet, spiced, and rich in texture. Expect notes of apple pie, candied orange, and sugar plum, with a subtle acidity that keeps everything in balance. There’s even a soft, root beer-like complexity woven through the finish.

It’s festive without being fussy — equally comfortable in a competition-style cupping or brewed strong and served with a splash of milk. A blend designed to feel both familiar and fresh, no matter the season.

Tasting Notes: Apple Pie, Sugar Plum, Root Beer, Candied Orange

Producers - Carlos Plazas (Bellavista Estate, Huila) & Marty Pollack (Manxieba Village, Torch Coffee)

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.