Colombia Moonshine Drip Coffee Bag, 5 pc

The limited edition that everyone loved has confidently found its place in our infuse collection.

Here’s the story of how it all went down:

30 days before Christmas, we thought, why not create a festive coffee that’s quick, bright, and brings sparks to your eyes and fireworks from… the sky.

The brief: bright, festive, and without any bs (ha-ha, well, we missed that one 😁).

Christmas is a time when families gather around the table, feeling the warmth and connection with their dearest ones… blah-blah-blah. You’ll read that anywhere, but we’re here to tell you a different story).

Without rules and restrictions, that’s how this coffee was born. And the moonshine isn’t just for show; we’re also experimenting with flavors, recently even in distilling. And since gin is the king of drinks, we started with that. But without mistakes, there’s no progress, so after overdoing it with the juniper, one recipe was deemed a flop, and its creator was metaphorically dismembered and hung on the Christmas tree, like in the old pagan days—wait, let’s not go off track!

Was that gin a failure? As gin—surely, but as an infuse—turns out, no! The dominant juniper notes gave a pleasant fresh pine aftertaste to our coffee, while the enhanced citrus and spice flavors brought notes of orange zest and cardamom at the heart of the taste, beautifully highlighting the chocolate notes typical of washed Colombian beans (where would we be without them? They’re like a canvas for a painter—absolutely incredible for layering flavors, we adore it ♥️).

20 days to Christmas: the idea is there, the recipes are crafted, let’s get to it! Usually, when making infuses, we fuss over nitro environments and cold aging, but not this time—when the barn’s on fire, burn the house too. We took a reverse approach: we sprayed gin onto the coffee, mixed it well, and left it in a closed grain pro for a day. Then, we spread a 1cm layer of coffee on perforated stainless steel sheets, constantly stirring, and left it for 2 days to dry at room temperature (25-28 degrees).

17 days to Christmas: Deadline? Never heard of it. We roast the coffee for filter use, just how we like it—with a dip in the profile for fuller acidity development, pack it up, and voilà! Finally, tomorrow, just 16 days before Christmas, our little packages will head to the warehouse for delivery to you, my dear anarchists and revolutionaries 🫶.

It tastes like a Christmas evening—joyful and carefree (well, maybe not so carefree): dark chocolate, orange zest, cardamom, and a fresh juniper aftertaste. Phew, we made it! Now it’s your turn, super limited edition—only 40 bags of beans and 200 packs of drips. First come, first served—stay tuned for the release date and don’t mess it up (this is a personal tip from the head roaster, not the company line, kisses from him).

P.S. Happy upcoming holidays, and remember, gingerbread men aren’t tiny little Jesuses—they’re symbols of human sacrifices, so have some humanity—eat from the head!