*PRE-ORDER* Wreathiopia - Christmas '25

NOW AVAILABLE TO PRE-ORDER! ORDERS WILL SHIP W/C 1ST DECEMBER

Origin: Guji Kercha
Producer: Small holder farmers
Process: Wine process
Varietal: Heirloom

Tasting Notes: Mulled Wine, Marzipan, Christmas!

We know you've been waiting for it, and it's finally here, our Christmas coffee for 2025!

We've teamed up once again with our friends at Outset Coffee to bring you something unique, festive, and totally delicious.

This year, instead of a blend, we opted for a single origin. This wasn't always the plan, but as soon as we sampled this coffee as a single origin we knew it was the one.

Sweet, warming, everso slightly boozy, and with bags of character, this is a coffee that doesn't just remind you of Christmas, it screams it!

Processed using a technique borrowed from wine making, the cherries are fermented in sealed tanks of water with a CO2 valve to allow for an extended fermentation period to maximise flavour, without tasting overly fermenty like some anaerobically processed coffees can.

This makes this a far more approachable and drinkable than your usual funky coffee, while still packing tons of flavour in.

We hope you love it as much as we do!

Merry Christmas,

From Full Spectrum and Outset

ABOUT THE PRODUCERS 

From Covoya:

This grade 1 microlot is from Guji Kercha station in Banko Michicha, Kercha district, Guji zone. The station works with 150 local smallholder farmers who cultivate the local landrace varieties of Kurume, Wolisho and Dega at altitudes ranging between 1,900 and 2,030masl.

This lot was processed with extended cherry fermentation in vacuum sealed stainless steel tanks with a fermentation valve to vent off CO2. 

From Covoya:

This wine process is so-called because the techniques involved have been borrowed from the wine industry, though similar techniques can be found in many products derived from controlled fermentation. In summary, coffee cherries are fermented in sealed, oxygen deprived, stainless steel tanks with careful monitoring of temperature. 

Firstly, cherries are sorted to select only the ripest for processing. The cherries are then placed in a stainless steel tank (pictured) with a specialised fermentation valve part filled with water. As the fermentation process begins, CO2 is released and builds up in the tank. Once the internal pressure of the tank exceeds the atmospheric pressure, the CO2 will push through the water in the valve as individual bubbles. The valve prevents any air entering the tank from the outside, allowing for extended fermentation whilst reducing the risk of spoilage and negative fermented flavours. 

Fermentation time is dictated by the temperature readings inside the tank, but typically the process lasts for 4-5 days, after which the cherries are dried in the traditional way: on raised African beds for 15 - 18 days. Once the cherries have sufficiently dried they are rested before being transported to a central dry mill in Addis Ababa for secondary processing (hulling, grading, sorting and handpicking).