Sweet Maria's Polar Expresso Holiday Blend

We went all out with this year's Polar Expresso ingredients, pairing a stunning Kenya AA with deep-toned Guatemalan coffee from Huehuetenango, and a fruity dry process Ethiopian lot from the West. After roasting to a few different levels we found Full City to be the optimal starting point for espresso extraction, though I imagine some will enjoy the brighter shots at City+ (it's a nice level for brewing too!). Even at Full City, the vibrant fruits, and plump accents from the African components push through a pervasive bittersweetness that is brought by all three coffees in this blend. The shots pull beautifully too, producing a thick, velvety cap to the liquor, which may not be an indicator of quality, but certainly looks attractive! Putting my nose to the cup, the aroma is filled with bittersweet chocolate accented by peach and berry, and laced with toasted sugar, and a hint of spice. My initial shot at Full City was on the short side - 18g of coffee to 24g water over 30 seconds - and had distilled flavors of dark chocolate ganache with ribbons of raspberry, and burnt caramel, and thick, creamy mouthfeel. It had such a heavy texture, and letting it sit in my mouth allowed me to peel back complex layers of dried peach, chocolate-covered dried cherry, and a long, deep-toned finish. A more standard 1:2 ratio amplified both bittersweetness and a rindy aspect that came together like dark chocolate covered orange peel, accented by hints of toasted graham cracker, and vanilla bean. My darkest roast reached just a couple of 2nd snaps in the cooling tray. These shots leaned much more heavily into chocolate intensity and bittering roast tones, leaving just enough room in the profile for dark fruit top notes to peek through, like dried blueberry, and salted plum. Our holiday Polar Expresso blend only comes but once a year and available while supplies last. Grab a bag before it's gone!