Espresso Workshop #37 -Esprestletoe Holiday Blend

Espresso Workshop #37 -Esprestletoe Holiday Blend

Farm Description

A Sweet Maria's "Holiday Blend"?! You heard that right, we went all out this year and decided to put together a blend with the holiday season in mind. This is an opportunity for us to put a spotlight on our inventory of fresh African coffees, using three ingredients that are very much highlight coffees in their own right. All three are coffees are wet-processed, a Kenya AA from Nyeri county, Ethiopia from Kaffa, and western Rwandan coffee. Needless to say, much like the holidays, this blend is quite complex. You can roast it for brewed coffee, but our intention was to create an intense-profiled espresso, with extremely high sweetness, fresh fruit tones, and acidity that can be tempered with roast. We roasted two Full City batches with very close finish times, but with very different acidity levels based on the time from the start of 1st crack to when we finally pulled them. If your roaster has manual heat or fan control will be able to pull back at or just before 1st snaps, extending the time of roast development (careful not to stall!), and dialing back acidity. If you don't have manual control of your machine, you can always just take the roast a shade darker with similar results, albeit with the addition of roast tones. No matter what your roast method is, Esprestletoe is sure to 'brighten' up your holiday party with an acidic snap that just might incite a puckering situation (as the name suggests!).

This coffee is part of our Farm Gate pricing program.

Cupping Notes

We roasted Esprestletoe to a couple different levels, and found Full City to be the optimal starting point. This is where the tart 'zing' of lemony acidity is tempered by simple syrup-like sweetness, and pervading flavor of high % cacao bar. The blend is made up of three African coffees, so you can bet the smells from the grinder are fruited, slightly floral, and with bittersweetness from roast. It pulls beautifully too. While crema is no indicator of positive cup flavors, it sure looks nice, and both short and long shots produced a healthy dose in my glass (near top to bottom), settling to a thick, frothy head. Putting my nose to the cup, the aroma is filled with chocolate intensity, laced with a mix of burned toffee and blueberry jam. Ristretto shots have a distilled flavor of dark chocolate bar and candied citrus rind, the latter part highlighted by bracing, citric acidity. The liquor has a silkiness on the palate, boosting cocoa elements, and letting it sit in your mouth produces a heady mix of blackberry, plum, grapefruit, and even melon notes on the exhale. Longer shots are only slightly thinner in texture, and with a flavor that reminds me of the dark-chocolate oranges I tend to see a lot of during the holiday season. Taking the roast into 2nd snaps will increase the cocoa roast tones, and while it will tone down acidity, citrus brightness remains central to the espresso cup profile. A holiday blend from us to you, Esprestletoe is only available until the end of the year.



Lot Size


Roast Recommendations

Intense espresso with Full City as a starting point all the way to the beginnings of 2nd snaps (FC+)


Wet Process


Bourbon     Heirloom Varietals    

Grade & Appearance

Top grades; 15+ screen


Shipped to us in GrainPro
Bookmark and Share
This coffee has sold out. The review is provided for reference purposes only.


Further Green Coffee Offerings

Peru Pueblo del Sauce

Light City roasts smell so sweet with honey and toffee smells, along with a subtle dry fruit accents of green apple and golden raisin. The wet aromatics have a candied sweetness that's like Kraft...

Espresso Workshop #42 -Blue Forty Two

If you liked #41, Afiliate Romano, you're sure to be a fan of Blue Forty Two. Like I laid out above, this is an espresso ...

Sweet Maria's Altiplano Blend

This is a great dual-purpose ...