As the name might suggest, it is a fruity, ripe juicy cocktail of a coffee blend. During the year, we buy many fantastic coffees. We save some of our favourites that work in a certain way!
This year WH is an Omni (from 2 different countries from 2 farms) and works well as a filter or dreamy espresso. It is a different year, with different coffees.
Winter Hoard 2025 is something quite special. We have tried many combinations of our favourite coffees and profiles and are finally happy. Think fruit cocktail.
Aromatics: Ripe, fruity and floral
Body: Light
Acidity: Ripe-boozy summer fruits. Soft Citrus.
Well, someone had to evaluate and write this up, and it is no sacrifice I must add. On opening (WH2025), there is a heady aroma of ripe, floral fruit.
The first sip has a touch of tanins, ripe tropical fruit and a soft lingering citrus. The sweetness is high like honey, as the fruit sugars open up. The citrus element fades as the soft ripe red and purple fruit sugars dominate. As the liquid cools, the acidity elevates and the citrus lingers.
A few of our favourite coffees of the season.
Niguse Jilo, a Single farm Ethiopian producer.
Alejo Castro’s Costa Rica Volcan Azul Villa Sarchi Natural.
Winter Hoard is still here because of the expectant buzz from home and professionals, wondering when it will be ready. We really love the process of sourcing for WH and then brewing it a lot over the coming months, into the next January or even possibly February this time, which (Bah Humbug) will be here in about 5 minutes. Yikes.
Getting WH right this year has not been easy. Some of our options are still on the water, but I think we have “pulled it off”. This week, before launching, I have had a friendly nudge from the other side of the world. We are admittedly about 3 weeks behind the norm, but at least it has felt Wintery this week and we are really excited about the coffee.
We set this up on a La Marzocco Linea Classic S and a Mahlkonig E65GBW
9oz milk-based drinks. Creamy fruit salad. This shouldn’t work as well as it does.
6oz Milk-based drinks: Intensely fruity and just more of everything.
Espresso: Brew temp 94C+:
Extraction 30+ secs :
Espresso ratio for milk-based drinks: 1-2 or 17-18g of coffee into about 34-35g of espresso liquid.
Espresso ratio 17-18g of espresso in -45-50g. Although this is a relatively light roast, it doesn’t need to be an extra-long extraction. Also, don’t feel trapped by fashionable videos encouraging you to use bigger doses of coffee. It isn’t bad or wrong; it is an opinion. Sometimes worth a try, too. I am always looking at ways of making coffee better.
Resting is good for this coffee if you can bear it. Being a lighter roast, it is brewable sooner than a more traditional espresso roast.
Filter: 60g a litre and up for a tasty filter.
