'Tis the Spooky Season | Limited Release

A HAUNTED BLEND CRAFTED TO TASTE LIKE A GREAT TRICK-OR-TREAT HAUL

WHY IT'S SPOOKY: Hitting all the right notes of a great trick-or-treat haul, 'Tis the Spooky Season is a limited-release blend that celebrates all things Halloween.

TASTES LIKE: Cherry Tootsie Pop, Nerds Rope, Turtle Candy 

COFFEES: 50% Mexico Sicobi, 50% India Kanamad Estate Natural

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There is a spine-tingling chill in the air as the seasons change and the night of All Hallow's Eve approaches. From the shadows appears this terrifyingly tasty coffee blend!

Carefully concocted with scarily good coffees, our 'Tis the Spooky Season blend brings a once a year vision to life as it rises from its long slumber.

Using the contents of a trick-or-treat basket as our guide, 'Tis the Spooky Season will make your taste buds scream. Beware as its notes of sugary candy and caramel-y goodness leap out from the darkness of your mug.

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More about the coffees:

Mexico Sicobi has been one of our favorite annual releases for over a decade. Its golden brown tones and sugary sweetness have made our roasting team describe it as "fall in a cup". It's the perfect component for a blend that honors caramel candy and chilly evenings. 

India Kanamad Estate, another relationship coffee for Kaldi’s Coffee, brings a light touch of fruit—specifically grape and cherry candy, like you might find in Nerds Rope. There’s also a tart cherry hard-candy note wrapped around a chocolatey sweetness reminiscent of a Tootsie Pop. Like all the sugary goodness behind those flavor references, this natural-processed coffee brings the fruit, the funk, and the fun into the mix.

Roasted medium, we're accentuating each coffees' bountiful sweetness in order to hit a flavor profile that reminds us of a great night of trick-or-treating and a basket full of candy bars and sugary sweets.

'Tis the Spooky Season is a limited release offering from Kaldi's Coffee Roasting Co. that showcases the distinct profile of a natural-processed coffee. In the world of specialty coffee, natural-processed coffees tend to show heavier fruit characteristics and increased sweetness, as the coffee cherry is left intact while the bean dries. This specific lot highlights a playful, confectionery-forward palate, featuring tasting notes of Cherry Tootsie Pop, Nerds Rope, and Turtle Candy.

To better understand how these unique flavor profiles are identified and categorized, you can consult the flavor wheel. Furthermore, the impact of the drying method on the final cup is a fundamental aspect of coffee production; for those interested in the technical nuances of how these beans are prepared, our processing methods explainer provides a deeper look into the influence of the natural process on the final sensory experience.