Your annual tradition: cozy, sweet, a little sparkly — built with the same sourcing discipline as our everyday coffees, not a one-off sugar rush or an excuse to clear old green inventory.
Seasonal note: This blend appears during the holiday season. Off-season, the product page may be hidden or marked "coming back soon." The explainer page stays live year-round so you can read about how we build it before it's available to order.
The holiday coffee category has a reputation problem. Spiced-up mediocre beans, mystery origins, and seasonal aesthetics covering up nothing of substance. We're building this differently: the same sourcing, roasting, and transparency standards we apply to every coffee in the lineup — with a flavour direction that's genuinely built for winter mornings and gift giving, not just dressed up in seasonal packaging.
Dark chocolate, cinnamon, a hint of clove or nutmeg. Not cloying — the spice should read like a note in the background, not a flavoured additive in the foreground.
Dried cherry, plum, or orange peel — the kind of fruit note that feels festive rather than acidic. The "sparkly" element that lifts the blend without making it feel light or summer-y.
Silky, medium-full body that works equally in filter and espresso milk drinks. The finish is clean — comfort flavours without cloying sweetness or a harsh roast tail.
Each year's release lists specific partners and origins on the product page — not just "Central American and East African blended for holiday character." We show what's actually in the cup.
When we connect the holiday release to a give-back initiative, we publish the specifics in measurable terms — not vague seasonal goodwill language. What, who, and how much, stated clearly.
Medium to medium-dark, chosen to hit the flavour target — not to conform to what "holiday" traditionally means. Sweetness protected, complexity preserved, roast character used as a flavour tool.
The foundation. Dark chocolate and caramel sweetness that makes the cup feel like the holiday season without needing any prompting. Familiar, warm, reliable.
Cinnamon, clove, or subtle nutmeg — background notes that contextualise the chocolate and fruit rather than announcing themselves first. The spice that makes the cup feel like winter, not a spiced syrup.
Red cherry, dried plum, or orange peel in the mid-palate. The "lift" that makes this more than a flat dark roast — present enough to be interesting, restrained enough not to fight the chocolate.
Clean and comfortable — the cup you can sit with for a long morning. No bitterness, no roasty harsh edge. The finish invites another sip; it doesn't end the conversation.
The seasonal house drip — the coffee that fills the room with the right smell on a December morning. Works for both café batch brew and home auto-drip throughout the holiday season.
Excellent as a seasonal espresso base for holiday milk drinks — mochas, peppermint lattes, cortados with a small pour of oat. The chocolate and spice hold shape through milk and create a naturally festive drink without flavoured syrups.
The natural centrepiece for holiday gift boxes — a seasonal coffee with a story, traceable origins, and flavour that matches what the season feels like. Pairs well with a mug, a candle, or anything from the Coo Coo's gift range.
The medium to medium-dark roast level makes this blend forgiving across methods — the chocolate and spice character is present across a wide grind and ratio range. Lean into that comfort:
| Method | Ratio | Temp | Notes |
|---|---|---|---|
| Filter / Drip | 1:16 | 92–95°C | The best morning format for this blend. Chocolate and gentle spice come through cleanly. Works beautifully in a large mug. Medium grind, 3:00–3:30 total. |
| Pour-Over | 1:15.5–1:16.5 | 92–95°C | The dried fruit and spice notes are most distinct in a clean filter pour. 30s bloom, 3:00 total. Great choice for a slow holiday morning when you want to pay attention to the cup. |
| French Press | 1:14–1:15 | 94°C | The fuller body from immersion suits the cozy, rich flavour profile perfectly. 4-min steep, coarse grind. Excellent for serving a group on Christmas morning. |
| Espresso | 1:2–1:2.2 | 92–93°C | 18g in → 36–40g out. Excellent for seasonal milk drinks — the chocolate and spice hold through steamed milk without needing any added flavouring. Mochas, cortados, peppermint lattes. |
| Cold Brew | 1:7–1:8 | Cold | 12–15 hours at room temp. The chocolate and spice notes are surprisingly good cold — makes a rich, festive concentrate. Excellent mixed with oat milk over ice as a seasonal iced drink. |
Full filter and espresso recipes in Bert's Brew Guide.