Winter Inferno Limited Blend

Winter Inferno brings together three distinct coffees from Guatemala, Rwanda and Colombia, each chosen to build a layered, warming profile for the season.

The base of the blend is Guatemala Santa Rosa Ayarza, a washed coffee from smallholder farmers growing around Laguna de Ayarza. This region is defined by its double caldera lake, warm days and cool nights, which help slow cherry maturation and develop sweetness. In the blend, this component brings citrus lift, stone fruit clarity and a clean washed structure.

Rwanda Kanya forms the second major component. This natural Red Bourbon is produced by smallholder farmers and processed at Kanya Washing Station in Nyamasheke, above Lake Kivu. Dried whole on raised beds for 20 to 25 days, it contributes apple sweetness, body and brown sugar depth through the middle of the cup.

The final touch comes from long-term Padre producing partner Jairo Arcila in Colombia. At just 5% of the blend, a mix of Castillo co-ferments from Finca Santa Monica adds berry compote, gentle spice and a little extra warmth to the finish. These lots are processed at Cofinet’s La Pradera wet mill using red fruit, cinnamon and passionfruit co-fermentation methods.

Together, the components create a coffee that feels rich without being heavy, sweet without losing clarity, and warming without going full bonfire. A controlled burn, built for winter brewing.