Cologne, early November. We’ve just packed away the outdoor seating and summer drinks when winter is already knocking on the door—and with it, preparations for the holiday season. Between bags, labels, and print sheets, one number stands out this year, even surprising us a little: 10 years of Christmas Coffee. A perfect reason to look back at the past years and the journey this coffee has taken.

How It All Began

The idea didn’t come from us. At the Amsterdam Coffee Festival in 2015, Sandra and Mario from Röstbar Münster told us how much their guests loved their Christmas coffee—and encouraged us to give it a try. Two years later, in 2016, it finally appeared on our counter: El Salvador Isaac Luna, Pacamara Honey, with notes of brown sugar, almond, and red apple. Warm. Sweet. A little like dessert in a cup. Since then, Christmas Coffee has been as much a part of ERNST as gingerbread is of Advent.

What Defines It

Christmas is a time for sharing. From the very beginning, our Christmas Coffee was meant as a gift— not flavored, not flashy, but naturally festive. Each edition has its own character, yet they all share the same idea: creamy, sweet, and well-rounded, with notes of chocolate, vanilla, nuts, or candied fruit. A coffee that feels just as at home with milk as it does black. A coffee you can give without needing to explain.

Nine Years of Flavor

From El Salvador to Guatemala, from Nicaragua to Costa Rica—each Christmas edition tells its own story:

• 2016 – El Salvador – Isaac Luna / Pacamara Honey → Brown sugar, almond, red apple
• 2017 – El Salvador – El Borbollon / Red Bourbon Washed → Praline, marzipan, hazelnut
• 2018 – Guatemala – El Guachipilín / Bourbon & Caturra Washed → Dark chocolate, cinnamon, raisin
• 2019 – Nicaragua – Finca Las Nubes / Maracaturra Washed → Butter cookies, orange, cane sugar
• 2020 – Honduras – Los Quezales / Pacas Honey → Sweet grape, sponge cake, muscovado sugar
• 2021 – Costa Rica – Hacienda Sonora / Catuai Natural → Chocolate mousse, cherry, liqueur
• 2022 – Guatemala – Finca La Bolsa / Bourbon Natural → Praline, black cherry, vanilla
• 2023 – Guatemala – Finca Terrazas / Mixed Varieties Natural → Chocolate, caramel, cherry
• 2024 – El Salvador – Bosque Lya / Red Bourbon Natural → Chocolate mousse, raisins, vanilla
• 2025 – Costa Rica – Las Lajas Micromill

This year, we celebrate the anniversary with a coffee that carries the spirit of the past decade: Finca Las Lajas, Costa Rica. The micromill is run by Oscar and Francisca Chacón, pioneers of honey processing and long-established names in the specialty coffee world. Their Red Honey (Catuai & Caturra) delivers exactly what we’re looking for: soft sweetness, gentle acidity, a creamy body, and flavors of praline and candied fruit.

Specifications – Christmas Coffee 2025

• Origin: Costa Rica, Central Valley – Las Lajas Micromill
• Altitude: 1400–1600 m
• Varieties: Catuai, Caturra
• Processing: Red Honey
• Roast: Espresso & Filter
• Taste Profile: Praline, candied fruit

Ten Years, One Idea

From the first El Salvador to this year’s Costa Rica, Christmas Coffee has always been more than just a limited roast for us. It’s a small gesture of appreciation, a moment to pause, and a reminder of how diverse coffee can be. And maybe also a reminder that the best things often come in small forms— like a bag of coffee given as a gift.

Happy holidays—and here’s to the next ten years of Christmas Coffee.