Christmas 2017 – Burren Navidad Blend


Our Navidad blend proved a real hit when it first made its debut for Christmas 2016.

This year, our limited edition Navidad blend consists of 100% Arabica beans, all harvested in 2017 and it consists of Coffees from Honduras, Ethiopia and Guatemala.

Our Christmas coffee is a real crowd pleaser, smooth, rich, nutty and finished with notes of caramel and mixed spice.

Its versatile and will make either a great filter coffee, or a rich espresso, great with milk. It really is a hug in a mug!

Tasting Notes

Almond, Caramel, Milk Chocolate, Mixed Spice

Bag Size

250g, 1000g


Arabica Bourbon, Arabica Caturra, Arabica Moka Grade 3, Catuai, Heirloom

Select Wholebean or Grind for your brew method:

Coarse – Cafetiere, Fine – Moka & Espresso, Medium – Pourover (Aeropress, V60 or Batch Brewer), Wholebean


Ethiopia, Guatemala, Honduras



Brew Method

Aeropress, Batch Brewer, Cafetiere, Espresso Machine, Moka Pot, V60

Brew Type

Espresso, Filter


Our limited edition Christmas blend is back!

This year, we’ve selected some of our favourite 2017 coffees and created a blend which really showcases the best of Central America together with Africa. We love it and it really will make a great gift. We promise that we are committed to paying a lot more then fairtrade for our coffee and each of these coffees has been sourced both ethically and grown sustainably.

Honduras Maria Zelaya Microlot

Maria Dolorez Zealaya works with her whole family on the coffee production for more than 25 years, with an organic mode of production. Coffee producers for more than 3 generations, the Zelaya family cultivates 4 hectares of coffee bushes in Musula, in the region of Marcala (La Paz County). We have a limited supply of coffee from this unique Micro Lot which was one of our favourite coffees in 2017. The coffee has wonderful body, silky smooth, balanced, and provides lots of dark sugar and plum notes.

Guatemala La Mochilita

La Mochilita (meaning little backpack in Spanish) is a blend from three farms: El Rincon, Terrazas and La Bolsa. These farms, located on La Libertad town, has a total surface area of 133 hectares. Blend from two varieties, red bourbon and caturra, fully-washed, la Mochilita is produced on a limestone soil typical from the Huehuetenango region, which brings all the typicality of this terroir.
All the coffee is processed at Finca La Bolsa as it is the only farm having a wet mill. The wet mill is just by a water spring (50m), so the water used to wash the coffee comes directly from the soil. The water doesn’t go thought any pipes or machines. It is a pristine, pure an drinkable water.
The fermentation lasts from 16 to 30 hours depending on the weather, as temperatures can reach 33-35°C. The coffee dries on patios with a constant moving to avoid fermentation.
Over 2000 lots come out the Mill. La Mochilita is a blend of lots that scores 84+, with an acid, chocolaty and lightly spicy profile.
All the farms produce coffee under shade.

Ethiopa Guji

This coffee comes from the surroundings of the “Dambi Uddo” plantation (which is also the name of a huge tree in the wild forest of Shakiso, in the region of Guji). Many small producers grow coffee at an altitude slightly lower than the plantation: these producers are called “outgrowers”; they don’t process their cherries but sell them to the Dambi Uddo plantation, where they are processed before being milled in Addis. This coffee is smooth, scores 86+ with notes of lemon and peach.