While recent Fonte holiday blends have emphasized bright, vibrant candied-fruit flavors, this year’s blend was developed to evoke a more comforting, “warm yourself by the hearth” feeling inspired by the cup character of farmer Carlos Morera’s incredible anaerobically fermented washed Costa Rica Diamante.

With aromatics redolent of cinnamon stick, apple strudel and gingerbread, the Diamante alone conjured familiar yuletide flavors and elicited glowing responses from those tasted it as our most recent White Label roast:

“I just pulled my first shot of CR Diamante - even without being fully dialed in, this is the best espresso shot I've had in my life. Thank you for making the start of my week with this incredible coffee and I hope this makes a comeback soon.” --Chris S.

As we also did not want to part with this amazing coffee so soon, we secured enough additional Diamante around which to build this holiday blend along with two coffees found to be most complimentary without being dilutive.

Ethiopia Nafasifie is a dry processed coffee we have offered in the past, and this year’s harvest yields a thick milk-chocolatey cup full of spicy aromas of cinnamon and nutmeg, highlighting further the baking spice quality of the blend while contributing a smooth, milky bottom end.

Bringing the treble, so to speak, with pleasant winey acidity and a subtly sweet/tart raspberry note is a wet processed coffee from the Huye Mt. washing station in Rwanda that brightens the blend and combines with the cocoa flavors of the Nafasifie for a sensation of raspberry ganache in the later stages of the cup.

Together, the blend loses none of the baked spiced-apple confectionary character of the Diamante while emphasizing further holiday spices that sparkle around the edges of the tongue highlighted with winey acidity and carried on a full chocolatey body to a finish reminiscent of raspberry confit.

We hope you find this blend to be a most enjoyable addition to your holiday festivities.