We’ve pulled out all the stops for our Christmas range this year, including a wide range of single-origin coffees with delightfully festive notes. How are these tasting notes possible? Let’s take a look…
Sometimes it’s the type of processing that really sets off a coffee and makes it unique and exciting. In the case of San Carlos, it’s anaerobic fermentation that emphasises the inherent qualities of the bean.
Anaerobic fermentation is a relatively new process in the coffee industry, but more and more producers are catching on to the wonderful flavours it can bring. All coffee is soaked and washed once it’s picked – but with anaerobic fermentation, it soaks for longer in an oxygen-deprived environment. This allows all those lovely flavours to percolate. The result? A vibrant, complex flavour profile that’s absolutely mouth watering.
Carlos Borgono has anaerobic fermentation down to an art, and as soon as his coffee arrived at the tasting table, we were overwhelmed by its delicious aromas and flavours of orange and clove. It really got us in the festive spirit.
Altitude plays a really important role in the characteristics of the coffee produced. Nyangoma is sourced from a collective of smallholder farmers growing their coffee up to 1750 metres above sea level. Generally speaking, higher altitudes allow the coffee cherry to grow more slowly. This brings a delicious complexity to the coffee.
Origin plays a role in this brew, too – DRC coffees are some of the most complex and interesting in the world. Last year, we were finally able to import DRC coffee for the first time and we’re really proud to bring this coffee to Pact customers.
Appropriately, the slowly developed flavours evoke a fine wine – the tasting notes of this coffee are exactly that with a festive twist, with its hints of mulled wine.
If you’re a fan of The Lion, the Witch and the Wardrobe, then Turkish Delight is forever cemented in your mind as a wintry and Christmassy treat. Kiri evokes this thanks to having the benefit of a luxuriously long washing process.
This is a classic marker of a Kenyan coffee – the double washed method is even also known as “Kenyan washed”. It requires patience, which is rewarded by a vibrant fruitiness. Kenya is known for producing some of the best washed coffees in the world and it’s the history and art of this process that’s made them world-renowned. Let this coffee transport you to Narnia this Christmas with its juicy notes of Turkish delight and blackcurrant.
Let’s say you’ve got a lovely festive chocolate tin for Christmas – which chocolate do you immediately reach for? If you’re anything like us, it’s got to be the praline. That’s why we’ve saved this delicious espresso for the festive season.
Silky, hazelnutty and chocolatey – our kind of espresso. And we’ve roasted it lightly to preserve the characteristics of José’s excellent coffee, and also give you a refreshing acidity. With so much indulgence throughout the season, a long black can be just the thing to balance it out.
On the other end of the roasting spectrum, a dark roast makes for a rich, indulgent espresso equally worthy of the season. We’ve roasted Kiambara dark to complement its syrupy sweetness. In a darker roast, its naturally blackcurrant fruity flavours have been transformed into notes of crème de cassis.
By emphasising its sweet elements, roasting the coffee dark means you can enjoy this espresso as you would a succulent after-dinner liqueur. Call us biassed, but this is a great example of there being a coffee for every hour of the day…
We love all the varieties and stories there are to discover with single origin coffees. That being said, if you prefer a blend, our Christmas Blend is a fantastic all-rounder with a delightful note of Christmas Pudding. Zesty, spicy and boozy notes make this a blend more than worthy of the season and you can enjoy it as filter, espresso or pods.