WINTER IS BREWED

WINTER IS BREWED

Posted by Devin Renner & Reid Tedder on Dec 15th 2018

     Let us set the stage… The holidays have finally fallen upon you. This year, it shall be your turn to host the family 

gathering. Whether this news is a blessing or a curse, is yet to be determined by how many of your kin are still 

speaking to one another when nighttime falls. You must keep the peace with a full array of drinks, sweets, a channel 

playing the constant loop of A Christmas Story, and an appetizer table to last the whole night (don’t forget the little 

smokies). You have little time to prepare, as the suburban chariots begin pulling through the driveway gates earlier 

than anticipated. There is a high chance that when the front door opens, those you love most will begin to 

commandeer your operation, your house, and slowly, your sanity.

     

     Something needs to be done to keep them at bay, something to focus on rather than the food meant for later. 

Coffee! The answer to all things! You swiftly look around your cabinet, and you smile with relief to see you are armed 

with the most sacred of beans… Our 2018 holiday blend Winter is Brewing! “Aha!” You exclaim to yourself, admiring 

your cunning wisdom. In haste, you grind and brew faster than the first baby carrier is removed from the car. As the 

door opens, the last drop falls into the pot. They all take a first sip, and already you can see calmness setting upon 

them. Because of your quick actions and Winter is Brewing, you managed to keep the day on track, leading to a 

successful familial evening for one and all.

     

     Like you, we here at True are ready and armed with delicious blend, for more reasons than just a nod to cult-

classic primetime television. It is a fantastic blend made up of three delightful coffees from very different regions, 

bringing a lovely experience to the cup. Together, the three create a soothing cascade of hazelnut, clove, and 

nutmeg, all wrapped up in a satisfying molasses mouthfeel. This is a blend that we are quite satisfied with how it 

turned out, and we hope that you enjoy a cup of your own this holiday season!

(Here are some factoids about the contributing coffees to our holiday blend. The Kenya and India are both available in our marketplace to try!)

  • Kenya Nyeri Kamoini AB (with notes of grapefruit, blueberry, melon, caramel) is sourced from family owned farms located on the southeastern slopes of the Aberdares mountain ranges in Nyeri County, Kenya. The Kamoini Factory was founded in 1987. Farmers deliver their harvested cherry to be processed at the Kamoini Factory (wet mill), which is managed by the Othaya Farmers Co-operative Society. Cooperative members generally cultivate around 250 coffee trees on half-acre plots intercropped with Bananas, Grevillea, and Macadamia trees.
  • Biodynamic India Seethargundu Estate (with notes of hazelnut, nougat, sandalwood, and gentle acidity) is sourced from the award winning Poabs estate, located in Western Ghats mountain range in the state of Kerala, India. The Western Ghats mountain range is a UNESCO World Heritage Site and one of the most biologically diverse places in the world with more than 5,000 species of flowering plants and 508 different species of birds. Given the location, it’s no surprise that Poabs is the largest perennial multi-crop organic estates in the world with more than 7,500 acres cultivated with Arabica and Robusta coffee, and tea, all inter-cropped with pepper, cardamom, oranges, and vanilla production. Poabs has been winning awards for the past decade that recognize the quality in the cup (Best Specialty Arabica and Flavor of India Fine Cup Awards) and sustainability (SCAA 2007 Sustainability Award). Royal is especially privileged to be offering this particular lot, which has won the 2017 Flavor of India Fine Cup Award for the best Specialty and Organic coffee.

“Guatemala ML3” (with notes of chocolate, coffee cherry, apple, and a molasses/syrupy mouthfeel) comes from the micro lot farm of El Durazno (run by Octavio López Compeseco), where they only grow coffee, mostly Caturra, Catuai, and Pache varieties. The coffee is depulped the same day it's harvested, then fermented dry for 24 hours before being washed three times to remove the mucilage. It's then spread on concrete patios to dry for 4–6 days.