About this coffee
A darker seasonal espresso blend built for toasted nut and chocolate depth, with a thicker body and enough complexity to work in milk or on its own.
£4.40/100g
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Our Christmas Blend is back for 2026: a warm, comforting Christmas coffee made for slow mornings, mince pies and everything in between. This speciality coffee blend brings together three small-scale producing communities in Brazil, Honduras and Mexico. Expect buttery pastry, toasted hazelnut and a bright note of dried cranberries to cut through the sweetness. It’s freshly roasted coffee with a cup that tastes like the season. Three coffees, three communities: Sertãozinho in Brazil, COMSA in Honduras and Nayarit in Mexico. Where it’s from Brazil: Sertãozinho, Minas GeraisYellow Catuai grown by more than 100 smallholders on farms of just 1-2 hectares. Families dry the cherries on patios and shared driveways around the village. Women are at the heart of the community, and the village pools its Fairtrade premiums for projects that benefit everyone. Honduras: Marcala, La PazFrom COMSA, a cooperative founded in 2001 by 61 farmers and now more than 1,600 members. Its regenerative “5 Ms” approach focuses on soil health and farmer education. Washed for sweetness and a clean finish, with over 160,000 trees planted through its agroforestry projects. Mexico: NayaritSourced through Grupo Terruño Nayarita and its producer groups. The cherries are floated, depulped and scrubbed at the Sandia or Rustico wet mills, then dried on patios made from interconnected rooftops and courtyards. The coffee rests for 14 weeks at El Duende dry mill in Compostela before it is graded and blended.
A seasonal espresso blend designed to show a brighter, fruitier side of espresso with a sweet and lively profile.
What Are The Odds — Jorja Smith x Quarter Horse Coffee The official Jorja Smith coffee, roasted by Quarter Horse Coffee in the West Midlands. A limited-edition coffee created in collaboration with Jorja Smith to celebrate her new album, What Are The Odds. This wasn't just about putting two names together. Jorja joined us in creating the coffee, helping to decide on the flavours she wanted to find in the cup and working with us to blend the final coffee together. We brought together two distinctive Brazilian coffees — Lucas Nascimento Anaerobic and Sertaozinho Natural. The anaerobic lot from Lucas Nascimento brings a more expressive, fruit-led character, while the naturally processed Sertaozinho adds the sweetness and body we love in great Brazilian coffee. The result is a blend shaped by Jorja's own flavour preferences and created together with our team at Quarter Horse Coffee, especially for the release of What Are The Odds. Two Brazilian coffees. One collaborative blend. A limited release to mark a new album. Available for a limited time only.
Tasting notes: Iced cinnamon bun, raisins | Cup Score: 87 New addition to our Rare range!! Tastes like an iced cinnamon bun, so it’s a natural fit for winter mornings, cosy afternoons by the fire and the post-dinner cup. It also makes a memorable Christmas gift for coffee lovers who like something a little different. Order the 2x250g option for an easy gift or to share. Looking for our Christmas Coffee? Our Cinnamon Co-Ferment is an experimental Colombian specialty coffee grown by Jairo Arcila at Santa Mónica farm in Armenia, Quindío. Cinnamon is added during fermentation, so the sweet, woody spice becomes part of the coffee itself. Juicy raisin-like fruit sweetness rounds out the cup. Roasted fresh to order here at Quarter Horse Coffee! Tastes like an iced cinnamon bun, so it’s a natural fit for Christmas mornings, cosy afternoons by the fire and the post-dinner cup. It also makes a memorable Christmas gift for coffee lovers who like something a little different. Order the 2x250g option for an easy gift or to share. Why it tastes this way This is a co-fermented coffee. The ripest cherries ferment for 48 hours in sealed, oxygen-free (anaerobic) tanks, with cinnamon added. The cinnamon’s aromatic oils interact with the coffee mucilage, building a layered spice character of cinnamon sticks and brown sugar. After fermentation, the coffee is pulped, washed and slowly dried for 11 days. This keeps the cup clean and structured, with the spice woven through rather than sitting on top. In the cup Iced cinnamon bun: warm spice, brown sugar and a sweet, creamy finish Raisins: a rich, dried-fruit sweetness Coffee details Origin: Armenia, Quindío, Colombia Producer: Jairo Arcila, Santa Mónica Variety: Castillo Process: Washed, co-fermented with cinnamon (48-hour dry anaerobic) Altitude: 1,450–1,500 masl Soil: Volcanic ash About Castillo Castillo was developed by Cenicafé, Colombia’s coffee research centre, and released in 2005. It is a cross between Timor Hybrid and Caturra, bred to resist coffee leaf rust and deliver reliable yields. This protects the livelihoods of smallholder farmers. Castillo is known for a balanced cup with citrus and caramel notes, which is why it works so well as a base for the cinnamon.