KENYA & UGANDA SELECTIONS MAKE THIS YEAR’S WINNING SUGARPLUM!
It’s (almost) the ho ho holidays, which means it’s time to gather round a mug or three of our longest running limited seasonal blend, Sugarplum. We’ve dubbed this year’s edition “Bottoms Up!” not only ‘cause it’s an exceptionally quaffable brew, but also because it’s our way of toasting all our brilliant producers, partners & customers & the decade just gone.
As democratic as we are caffeinated, this blend was the result of an all staff vote. Towards the end of each year, we select from a delicious shortlist of Christmassy concoctions that are carefully crafted by the roasting team to taste like liquid Chrimbo (with common notes of spice, candied fruit & all things nice & with a yearly twist applied).
The clear favourite blend of the bunch & the 2019 edition is a combo of Basoga Fermentum Naturalis, from the Pura Cepa project in Uganda & Nyeri, Kenya. Meaning you can serve up Bottoms Up! knowing it’s the certified best blend of the year. And after much slurpin’ & savouring our blending team concluded that this year’s edition was all boozy blackberry, plum wine, candied fruits & spice cake vibes.
This year’s SP, like editions past, has been designed to be delicious across all brew methods. Bangin’ as a filter, with milk, cold… you really can’t go wrong! Speaking of doing no wrong, we’ve got it on good authority that Sugarplum is a good a Chrissy gift for mum n dad, ya drunk uncle or yours truly.
But why exactly is this a festive tradition? Good question.
“Seasonal blends like Sugarplum allow us to play with favourite coffees of the season, carefully selecting & combining lots that when blended result in a brew that is truly unique” our director of Coffee Wendy De Jong said on why we keep the Sugarplum candle burning each year.
For the brew-nerds among us, from a roasting perspective this edition required a careful & clever (if we don’t say so ourselves) approach. The Nyeri is a boisterous bean that needed to be dialled back slightly. While the Basoga needed to be amped up in the roast. Add blend percentage to equation & you’ve got yourself festive miracle in your cup. A balance between bright & creamy. Cheers to that!
Sugarplum Bottoms Up! edition is roasting in both Sydney & Tokyo & will run from mid-November through to mid-January so you can keep on toasting this tasty brew throughout the silly season & beyond.
20.5g in/53g out/23 sec
20g in/55g out/25 sec