Ritual’s special Christmas coffee release is bringing a some early festive cheer with flavours of speculoos, dark chocolate and molasses. 

Spicy and sweet, these coffee beans get their unique flavour profile from a Cinnamon co-ferment from innovative coffee producer Jairo Arcila. On Finca Santa Monica in Colombia Jairo's co-ferment experiments usually infuse coffee with natural fruit flavour, but for this one he's thrown some cinnamon sticks in the mix. This portion of the blend underwent 72 hours dry anaerobic fermentation infused with cinnamon sticks before being pulped and dried. 

That's only half the story, the other component of this Winter Blend was sourced from Carlos Mejia's Finca El Chollo in the Honduran coffee region of La Paz. The honey processed lot used here brings lots of sweetness and clarity to the final cup, testament to Carlos's selective picking and quality control.