Fiftybeans’ Jingle Spirit is a limited-edition Christmas blend that goes straight for sweet, bold, and slightly indulgent flavors. In the cup , coconut, hints of liqueur, honey, and a distinctly festive dessert-like character come together, giving the resulting coffee a juicy, sweet, and very aromatic profile. The coconut brings a creamier, exotic note, the honey helps round out the sweetness, and hints of liqueur-soaked cookies add a deeper chocolatey and slightly alcoholic impression. This coffee works great both as a pour-over and as an espresso, making it perfect for anyone who wants to try one distinctive Christmas coffee in multiple ways.
Both components of the blend come from Colombia and are sourced by Edinson Argote from the Quebraditas farm. The coffee grows at an elevation of around 1,800 meters, and the entire blend combines two differently processed lots that share the same origin and producer. This is what makes Jingle Spirit so interesting—instead of combining different countries or farms, it works with different processing methods within a single production. Edinson is one of the producers Fiftybeans works with directly, and they discovered his coffee during their trip through Colombia.
The first part of the blend undergoes enzymatic fermentation with coconut. The cherries are first sorted, oxidized for 24 hours in plastic barrels, then dry-husked, and fermented for another 72 hours with coconut and an enzymatic extract. This is followed by controlled drying in electric dryers. The second part is processed using the dry method, in which whole cherries are first fermented with enzymes for two days. During fermentation, they undergo the thermal shock method several times, in which the bags of coffee are cooled in cold water to better control the process. Finally, the cherries are dried and hulled.
- Farmer: Edinson Argote
- Farm: Quebraditas
- Elevation: 1,800 m above sea level