Alpenglow - Winter Blend

This winter blend was crafted by Bellwood using two Colombian coffees sourced through their newest partner, Unblended—a group dedicated to supporting the next generation of young coffee producers. Most of the blend, about 80%, comes from Unblended’s Recruitment Lot, a program built to spotlight emerging growers and create steady demand for their single-origin coffees. For many of these young producers, that consistency becomes the foundation for eventually launching their own future brands.

To bring a festive edge to the blend, they folded in 20% of Sebastián Ramírez’s cinnamon co-ferment from Quindío. Sebastián is known for his experimental, precision-driven approach, and this lot showcases it clearly. The coffee begins with 120 hours of anaerobic fermentation under CO₂ injection and temperature control. After depulping, it settles into another 120-hour dry fermentation with cinnamon chips, before being shade-dried for several days. The result is a process that layers warmth and spice into the cup without overwhelming its structure.

Together, these coffees offer a winter profile that feels both nostalgic and quietly complex. It tastes like cinnamon and gingerbread, supported by a rounded, comforting body, and it might remind you of mulled pear as the acidity brightens through the finish. A blend made for slow, seasonal mornings—familiar, welcoming, and just festive enough.