2026 Holiday Coffee & Herbal Blend

Benefiting from its proximity to the Chapada Diamantina mountain range, the Piatã municipality in Brazil’s Bahia region is home to some of the most celebrated coffees in the country. This dry processed lot from legendary producer Silvio Leite in Piatã was awarded second place among a collection of…

Why choose between coffee and tea? The more the merrier is what we say! This bundle features a 250 gram bag of Holiday Coffee and a 50 gram tube of both Holiday Tea and Holiday Herbal. Indulge of all the festive flavors of the season!

This year’s Holiday Coffee features a selection from our newest Foundational Partnership, Thamani, in Kenya. This washed Kamathura lot, sourced through our partners at Kamavindi Coffee Labs, brings together coffees from two distinct cooperative societies: Gichathaini Factory and Murarandia Factory.…

Why choose between coffee and tea? The more the merrier is what we say! This bundle features a 250 gram bag of Holiday Coffee and a 50 gram tube of Holiday Tea.

This rich and comforting blend has balanced notes of warming spices, toffee, and dark chocolate, making it the perfect cup for sharing with loved ones, fueling traditions old and new, and enjoying all throughout the season.

After spending time with Bhadra producer Pranoy Thipaiah of Kerehaklu Estate earlier this year, we came away newly inspired by the work he has been doing and eager to share some of his most recent coffees. This collection offers an opportunity to compare the impact of his different processing…

This peaberry lot comes from a small selection of early outturns from the 2025–26 harvest at Kerehaklu Estate. The Selection 9 variety featured in this lot ripens earlier than many of the other varieties common to the area, and the small size of peaberries requires specialized milling equipment. As…

This selection from the 2025–26 harvest at Kerehaklu Estate in Chikmagalur, India, features what producer Pranoy Thipiah describes as an Extended Mosto Washed process. It begins with the creation of a ‘mosto,’ made from a mix of parchment coffee and coffee cherry mucilage that creates a starter…