Alpenglow - Winter Blend

Our new elevated winter blend brings together two incredible Colombian coffees sourced through our newest sourcing partner, Unblended. The foundation of the blend—80%—comes from Unblended’s Recruitment Lot, a program dedicated to discovering and supporting the next generation of young producers across the regions they work in. By creating steady demand for these emerging growers’ single-origin coffees, Unblended helps them build momentum toward launching their own future brands as coffee producers.

To amp up the winter flavors, this coffee is blended with 20% of Sebastián Ramírez’s distinctive Cinnamon Co-Ferment from Quindío, also sourced through Unblended. Sebastián is a standout producer whose experimental approach brings a festive warmth and complexity to the cup. This cinnamon coferment goes through anaerobic fermentation with CO2 injection and temperature monitoring for 120 hours. Later, the coffee is depulped and placed in tanks for another 120-hour dry fermentation with cinnamon chips, then shade dried for 5 days.

Together, these coffees create a complex and nostalgic winter cup. Expect a nice, rounded body with familiar notes of cinnamon and gingerbread, followed by a mulled pear acidity.