The Single O team shares what makes a special edition blend like Sugarplum exceptional, from its intention, to its origins and taste.
Every Christmas, we aim to knock your Santa socks off with our Sugarplum blend. After 8 years of exceptional blends, we’re pleased to say that Number 9, entitled ‘Cracker Edition’ delivers in these high Christmas blend stakes.
Coffee cherries being sorted in Ethiopia & Blue Ayarza washing station in Guatemala.
We asked some of the makers and drinkers at Single O to share what they think makes this year’s Sugarplum a cracker.
TOBY, TRAINER: BANGIN’ ORIGINS BRING OUT TASTES OF PANETTONE
This year’s Sugarplum features a delicious Anaerobic Natural Processed Ethiopian from Worka Chelichele, blended with a clean washed Guatemalan from Santa Rosa region. The combo, heavier on the Guatemalan, makes for a new take on the Christmas classic, moving away from traditional Christmas cake towards a panettone. It feels like a more summery take on the classic, and will work really well across the board as filter, espresso, with milk and especially delicious as cold brew.
RICHARD, TRAINER: CRACKIN’ COLD OR AS A MILKIE
I think, compared to previous years, it’s tasting a lot more like an Australian kind of Christmas. Fresher fruits, more vibrant. I think it’s going to be really good as a coldie as well. Super refreshing. Chuck a bit of gin in there, even better! Filter and cold brew, definitely my favourites. It’s performing really well in milk too. When we did our tasting for the production team, they were quite literally frothing for the milky joes!
STU, ROASTER: NEW WORLD OF MICROBES = NEW WORLDS OF FLAVOURS!
What makes it a cracker for me is the inclusion of the Worka Chelichele origin, which highlights Anaerobic Fermentation in Ethiopia. We’ve long known Ethiopia is blessed with coffee of abundant diversity, both genetically and in flavour potential but now innovative approaches to processing are taking this range of flavours to the next level. Traditionally, the fermentation stage of processing has taken place in an oxygen rich environment, but by sealing cherry inside hermetic bags for 18-24 hours before they’re laid out to dry on raised beds, a whole new world of microbial activity occurs and with this – a whole new world of flavours! This intentional approach to fermentation is a game changer and a taste of what’s to come. This Anaerobic Process from Chelichele is a stone-cold stunner and a big reason why Sugarplum’s such a cracker! That, and the Xmas hat* is a bit cute…
WENDY, BUYER: GUATEMALA & FLAVOUR MANIPULATION
It’s great to have featured several Guatemalan coffees this year, and to include one in our Sugarplum. The Guatemala Vinoso is the result of flavour manipulation which is becoming ever more popular as coffee producers understand more and more about how to harness the process of fermentation to create something intentionally unique yet repeatable.
JACK, TECH: IT’S PANETTONE IN A CUP.
Simple as that.
SOPH, MARKETING: IT’S YUM!
(Even simpler.)
Sugarplum is available in 250g and 1kg sizes, online and at Single O supplied cafes.
*A rocking Christmas hat can be fashioned from the wrap around label on both these pack sizes.
