The holiday season isn't always about playing nice. Sometimes it's about embracing a little chaos, and the Krampus Blend is made for exactly that. We're bringing together three intensely fruit-forward coffees with bold fermentation character for a blend that pushes beyond the usual holiday flavors. Expect plenty of fruit, a little funk, and some holiday mischief.
Built on the foundation of Ariel Fúnez's natural processed coffee from Honduras, this blend opens with rich notes of black plum, pomegranate, and dark rum. Ariel's work embodies the innovation and energy of the newest generation of producers, bringing a lush, tropical depth to every cup.
Joining Ariel's coffee is Wush Wush from Ethiopia, an anaerobic natural processed fruit bomb of melon and berry flavors with a little funk from extended fermentation techniques. Grown in ancient soils from heirloom varieties, Wush Wush is processed using only the ripest cherries, which undergo a dry anaerobic fermentation. This allows the coffee's fruit to drive flavor development and creates a coffee unlike any other.
New to this year's blend is the Sigri Estate Natural from Papua New Guinea, bringing another dimension of fruit-forward intensity. Natural processing remains relatively uncommon in Papua New Guinea, where the traditional focus has been on producing exceptionally clean coffees with minimal fermentation character. Our partners at Benchmark and Sigri Estate have been exploring alternative processing methods and developing specialty microlots that challenge those expectations. Krampus celebrates the wilder side of the season and the joy of bold flavors. This coffee is for anyone ready to embrace a little adventure in their cup and savor the holidays with a little extra mischief. Krampus is watching.
Producer: Biru Bekele
Region: Oromia
Elevation: 2182 MASL
Cultivar: Heirloom
Process: Natural
Notes: Chocolate Covered Cherry, Fresh Raspberry, Blueberry Muffin
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Ardi is one of our favorite and most consistent offerings from Ethiopia year after year. We source this coffee through Keffa Coffee, which specializes in creating some of the best lots in the world from Ethiopia and other origins. The name Ardi is a nod to Ardipithecus ramidus, an early human ancestor whose fossil remains were discovered in the same region where this coffee is grown, highlighting Ethiopia’s importance as both the cradle of humankind and the origin of the coffee plant.
Ardi was one of the first coffees we bought from Keffa and it is the quintessential Ethiopia Natural. The sorting and drying process are completed with the utmost attention to detail, guided by years of experience from Biru Bekele. Look for intense berry and ripe fruit flavors, complemented by a refreshing citrus acidity and a smooth dark chocolate finish.
The holiday season is a time for gathering and appreciating the people who make our lives special. This year's Holiday Blend brings together coffees from producers whose relationships with Hyperion span many years. Each has played a part in our sourcing history, and we're excited to bring their coffees together for a blend that celebrates the people and partnerships behind every harvest. We hope you enjoy sharing it with family and friends throughout the season.
Florencio Villatoro has been cultivating coffee since he was 13, first working alongside his father at Finca La Esperanza before establishing his own farm, El Diamante. This marks our sixth year purchasing from Florencio. In March 2023, we had the privilege of visiting Florencio and the entire Villatoro family, where we saw firsthand their dedication to producing exceptional coffee. Florencio and his wife Lesvia work alongside their children and grandchildren, making coffee farming a true family endeavor.
In Honduras, Rolando Cárcamo has been part of the Hyperion family for eleven consecutive harvests. His coffees reflect his care, consistency, and community leadership. A portion of each purchase supports his daughter's education at a bilingual school in La Unión, a partnership we are proud to continue.
Rounding out this year's blend is Maynor Juárez, Rolando's neighbor and cousin to our longtime producer partner José Laris Membreno. Maynor began his own farm in 2018, growing Catuaí and Noventa varieties while refining his processing skills. He has recently purchased José's farm and aims to continue the tradition of quality coffee established by his cousin. Supporting Maynor is especially meaningful to us as we continue building relationships with the families who have been part of Hyperion's sourcing history.
The 2026 Holiday Blend is a celebration of family, enduring relationships, and the people behind every harvest. We are grateful for the opportunity to continue working with these producers and sharing the results of their dedication with you.
Happy Holidays from Hyperion Coffee!
Producers: Smallholder Farmers. SNAP Specialty Coffee
Region: Yirgacheffe
Elevation: 2,200 meters
Cultivar: Heirloom Korume & Wolisho
Process: Honey
Notes: Blackberry, White Tea, Sage, Cherry Twizzlers
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The Danche Station is located in the Gedeb Zone of Ethiopia, within the Chelbesa kebele, and is managed by SNAP Specialty Coffee. This coffee is from the same producers and coffee varieties as our Chelbesa One washed lot, but processed and dried using the yellow honey method . Approximately 800 smallholder farmers deliver coffee cherries to the station, with farms averaging 2 to 3 hectares at elevations around 2,200 meters above sea level.
After arriving at the washing station, the cherries are placed in water to remove floaters before being depulped. The coffee then undergoes two days of dry fermentation in tanks before being spread on raised beds to dry. During the 10 to 14 day drying period, the parchment is regularly turned to promote even drying, with the timing adjusted to the weather. By retaining some of the fruit mucilage during drying, the honey process offers a distinctive approach to developing sweetness and complexity while preserving the character of these ancient varieties. Honey processing is also a better environmental option for processing as it uses very little to no water during the entire fermentation and drying.
Founded in 2008, SNAP operates seven washing stations across key coffee producing regions, including Sidama, Yirgacheffe, and Guji. Their work is built around three core pillars: consistency, education, and sustainability. Last year, SNAP's team of agronomists trained more than 6,000 farmers in land and nursery management, as well as climate-smart agricultural practices such as crop diversification and intercropping. Through these efforts, SNAP continues to support its farming partners while investing in the long-term quality and sustainability of Ethiopian coffee.
Farm: Finca Adolfos
Region: Marcala
Elevation: 1500 meters
Cultivar: Catuai, Bourbon
Tasting Notes: Niagra Grapes, Green Mango, Peach Compote
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Our relationships with coffee producers in Honduras have always been about more than the coffee itself. They are about the families and long-term partnerships behind each harvest. Bryan Adolfo Bautista Zelaya represents the next generation of this work, carrying forward his family's coffee growing tradition while exploring the new possibilities in specialty coffee.
Bryan is a third-generation coffee farmer from Marcala, Honduras. After completing his university degree in 2017, he returned to the family farm with a vision of moving beyond conventional production and focusing on exceptional specialty coffee. Working alongside his parents, Juan Adolfo and María Dolores, Bryan has invested in processing infrastructure and experimented with new approaches to fermentation and drying. We have purchased coffee from María Dolores in past harvests, making this a continuation of our relationship with the family. Bryan's goal is to sell all of his harvest as specialty coffee through direct relationships while earning greater recognition for the family's work.
We visited Bryan and his family during our origin trips to Honduras in both 2024 and 2026. These visits give us the opportunity to understand their approach to coffee production and build relationships that extend beyond a single harvest. Their farm, Finca Adolfos, sits at approximately 1,500 meters above sea level in Marcala. Bryan and his family are equally committed to protecting the land, including the farm's natural spring and surrounding forest. Their investments in shaded solar drying beds and patio drying have helped them improve coffee quality while caring for the environment that sustains their farm.
Bryan is known for pushing the boundaries of coffee fermentation. Drawing on his knowledge and experience, he is extending fermentation times and increasing the intensity of his natural process coffees to explore new levels of fruit-driven flavor profiles. This year's natural process lot showcases the quality behind that experimentation. Produced from Bourbon and Catuaí varieties, this coffee earned a 90.2-point cupping score!
Station Owner/Producer: SNAP Coffee
Region: Yirgacheffe
Elevation : 2100 meters
Variety: 74158 Heirloom
Processing Method: Washed
Notes: Oolong Tea, Peach Snapple, Apple Blossom, Brown Sugar
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Queen of Sheba represents The Coffee Quest's ongoing partnership with SNAP Coffee and a shared commitment to producing consistent, high-quality Ethiopian coffees. This community lot is carefully assembled from select washed coffees sourced throughout Yirgacheffe, creating a dependable profile that highlights the region's distinctive character year after year.
Grown at elevations reaching nearly 2,100 meters and composed primarily of the celebrated 74158 variety, Queen of Sheba showcases the elegance that has made Yirgacheffe one of the world's most renowned coffee-growing regions. Delicate floral aromatics lead to notes of black tea and bergamot, supported by refined sweetness and a crisp, clean finish.
Named for one of Ethiopia's most enduring legends, Queen of Sheba honors the country's rich history, culture, and deep connection to coffee. The lot was created to reflect a familiar and authentic expression of Ethiopian coffee while celebrating the communities that produce it.
The partners at SNAP Coffee continue to invest in the future of Ethiopian coffee through sustainable initiatives, including transitioning washing stations to solar power and supporting producers whose farming practices are largely organic by default. Their commitment to quality, environmental stewardship, and producer support makes collaborations like Queen of Sheba possible and helps ensure the continued success of coffee-growing communities throughout rural Ethiopia.
