The perfect Christmas Blend is a tall order. It must be smooth enough for breakfast drinking, but bold enough for after dinner (or vice versa depeding on your taste). I think it should have nuts, chocolate, spices and fruits all in the same cup. And that's the difficulty: it's tough to get chocolate and spices together, or bold and smooth - bold usually means a tart mouthfeel. So I'm blending like a maniac trying to find something. I recently tried some Nicaragua roasted semi-dark, some Panama roasted really dark and Kenya roasted medium, and it was soooo close... but not quite. *sigh* back to the drawing board.
Photo by Julian Colton