What warms you up better on winter days than the sweet notes of caramel candies and vanilla? The new coffee from the Slovak roastery Kaffa, part of this limited-edition WINTER BUTTER collection, offers the perfect winter blend, in which you’ll also discover notes of creamy custard and Baileys liqueur, among others. The coffee has a full body, pronounced sweetness, and a long, creamy aftertaste. Although it underwent an unconventional processing method, the resulting cup remains clean, and the individual flavor layers are clearly distinguishable. This coffee’s cupping score is 87 points.
The coffee comes from the Rodeo Alto region near Medellín, Colombia, where the Capilla del Rosario farm is located. The farm spans 45 hectares at an elevation of 1,650 to 2,000 meters above sea level and is home to approximately 60,000 coffee trees. It is managed by José David Posada, who represents the fourth generation of coffee growers in his family. The family has owned the land since 1988, and since 2017, José David has been gradually developing the farm as a center for research, education, and experimental coffee processing. This lot consists of the Colombia, Castillo, Caturra, and Pink Bourbon varieties.
Winter Butter was processed using the Irish Cream Co-Fermented Washed method. Ripe cherries are harvested by hand, and after the pulp is removed, the beans—still in their parchment—are fermented in tanks with a liquid culture enriched with caramel and cane sugars. The culture is based on Lactobacillus lactic acid bacteria and other mesophilic microorganisms that come into direct contact with the beans. The producer emphasizes that the coffee is not artificially flavored and that the resulting flavor develops during the fermentation process itself. Once fermentation is complete, the coffee is thoroughly washed and then slowly dried on shaded raised beds with controlled airflow.
- Farm: Capilla del Rosario
- Farmer: José David Posada
- Elevation: 1,650–2,000 m above sea level
- Harvest: March–June