This year’s blends is a step away from years in the past where I’ve sought out a sweet citrus, berry and spice flavor profile and targeted something a bit more decadent- german chocolate cake, grenadine, cherry cordials, mulling spice, pomegranates, cinnamon sticks, and cranberry. Cherry Cordials are sweet, nostalgic red-fruit note with a touch of chocolate and almond-pit warmth. Dark Cocoa is grounding bitterness adds body and richness to counter the cherry’s sweetness. Cinnamon Sticks add a bright, aromatic spice that lifts both and ties them together in a holiday-ready profile.

If you’re a cream and sugar drinker, do yourself a favor and set a small cup of this aside, unadulterated, and give it a taste after about 8 minutes of cooling. I think you’ll be able to better identify and appreciate the coffee. For the “just black” drinkers, keep up the good work! This is not your parent’s Folgers! Refer to The World Atlas of Coffee (or ChatGPT) for proper brewing instructions. I’ve spared no expense this year on curating these delicious coffees for your enjoyment.

Enjoy the holiday season, and don’t forget to share a cup with your friends and family!

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Colombia – Dark – Classic Colombian, bittersweet chocolate and molasses notes.

Colombia – Light – Very sweet coffee with hints of tangy golden raisin. Daily drinker for me!

Costa Rica – Spiced notes and malted chocolates, think snickerdoodles and Whoppers (the candy)!

Guatemala – Impressive caramels and cocoa notes. Also a daily drinker!

Kenya – Introduced late 2024 but a new coffee for 2025. This Kenya is maybe the best we’ve had yet! Sweet, citrus notes with nice syrupy body!

Peru – Interesting and fun! Very apparent strawberry and chocolate notes, contrasted by a more rustic side of rum barrels or sandalwood.

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These coffees together compliment each other very well and seem to touch all bases while still being an approachable coffee. I enjoy this coffee most on a pour over but pulling a shot from the Aeropress was exciting! The citrus shines through notes of brown sugar & caramel crunch. Enjoying however you like!

It’s never too late to enjoy the holidays!

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We’ve already rolled out one of our new coffees for 2025 hailing from Sumatra. This year’s Sumatra is from one of our previous farmers, Aulia, a smaller operation but focused on a high quality output! It has an added sweetness with notes of stewed fruits!

In 2025 you can expect new Coffees from Guatemala Huehuetenango, very versatile and sweet, with layered flavors of caramelized sugars, dried apple, cinnamon-laced cocoa power, and a zested lemon aspect that leads to a moderate level of acidity. A dry process Peru from the San Antonio region which offers berry flavors, bittersweet intensity, milky texture, and mild acidity. Notes of strawberry milk powder, rum hint, roasted cocoa nibs, and earthy sandalwood. And last but not least- an extremely impressive Kenyan from Kirinyaga, large AA size beans, lively and bright, citrus flavors central to the cup, notes of blood orange, pink grapefruit, and the bittering-brightness of a zested lemon, with spice accents of Darjeeling tea, and whole clove. This coffee is marginally more expensive but we’re bringing it to you for the same great price!

It wouldn’t be a new coffees post without mentioning our Holiday Blend. This year’s blend is a Kenyan base for the sweet citrus and spice like qualities, complimented by a natural Rwanda and the aforementioned Peru.

We’ll continue to search for more great coffees to bring you in the coming year and we appreciate your support. Stay tuned!

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Get your Honey some Honey now!

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Anaerobic Fermentation is a coffee processing method where coffee is fermented in pressurized sealed tanks deprived of oxygen. This lack of oxygen produces distinct acids, lactic acids for example, that create a different and distinct flavor profile for the coffee. This relatively new process is gaining popularity among the coffee community and the beans are highly sought after.

Below is more information from our importers about the coffee farm and family from which this coffee is produced.

This is the Cerrado Mineiro region of Minas Gerais; an area best described as a high-altitude savannah, and best known as the carrot capital of Brazil. In addition to producing nearly half of the country’s carrots, this region also grows onions, garlic, onion, potatoes….and coffee.

Coffee was the most recent to join the party, starting in the 1970’s. Quality has always been high, but the coffee has never made it to export before being bulked, and has traded at commodity. But now, a new generation of farmers has returned to talk about ‘specialty coffee’.

This is the story of Yuki Minami, who returned to her parent’s farm to take up specialty. Long a specialty supplier in the region, Fazenda Santo Antonio has since invested in the field, in raised beds and in training as part of Yuki’s so-far successful experiment of increasing quality to get better prices. Around the time Yuki returned take up coffee they purchased a second farm, Olhos D’Aqua, which is right down the road. In 2016 Yuki banded together with other farmers in her community – a group of third generation Brazilians of Japanese descent – to form Aequitas Coffee – with their first export being to Crop to Cup in 2018.

If it were not for Yuki we would not be able to work in Brazil like we do. She has the fire, her heart is in it for the right reasons, and she’s sharp as can be. Her coffee is almost as impressive, maybe more so because it has so much potential. We are excited to support Yuki Minami and her neighbors, Edson Tamekuni and Michael Tomizawa, as they launch Aequitas – a company that’s set out to do coffee differently. In her words, “Aequitas is the Roman goddess of equity. But she was also a goddess that meant justice, transparency and fairness. And this is what I wanted to do, I wanted to promote a fair trade for producers.”

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This year’s seasonal coffee is a crafted blend of beans from Costa Rica, Ethiopia and Peru, creating a flavor profile of “sugar, spice and everything nice!” It’s a delightful, everyday coffee that can be enjoyed by connoisseurs and cream-and-sugar drinkers alike! The Costa Rican and Ethiopian beans create a berry-like profile balanced with cocoa, tart cherry and cranberry. As the cup cools, the Peruvian and Costa Rican profiles introduce citrus flavors with notes of baking spices. This cup can be enjoyed all the way through, whether you drink it in 10 minutes or enjoy it slowly.

Would you want to gift someone a 6-month or year long subscription of Lily & Willy’s Coffee? Send your request to li***************@***il.com

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To show our appreciation to you and as an added incentive to try our delicious coffees, use the promo code “FIRST15” to receive 15% off your entire offer!

Please take some time to look at the coffees we have to offer and read a bit more about them! We have some more exiting stuff coming in the next few months!

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Next time you’re passing through the east side near Grosse Pointe or St Clair Shores, be sure to give them a visit! Did I mention that also have delicious meats?! Our go-to would have to be the Porterhouse steak. We had this a few weeks back and it had unbelievable flavor. It cooked up so nicely on our grill. They also have fresh produce, seasonings and other complimentary products for your outdoor grilling!

Let us know if you’d like to see us there in the near future for a sampling!

Shores Meat Shoppe

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If you’re going to use an automatic drip brewer, be consistent with your proportions. We would suggest about 2oz of coffee per 4 cups of water. Most store bought coffee comes ground to this brew method, but if you’re grinding it at home, it should be slightly finer than medium (18 on the Baratza). It may seem like a lot of coffee but you’ll notice the difference in taste (and you won’t have to hit that BOLD button that comes on your machine).

If you have a Keurig or single cup brewer and a cup that allows you to fill it up with grounds, grind this coffee at a finer level (12 on the Baratza) and fill the cup with the desired amount, proportioned to your yield.

Now lets get fancy. Are you an at-home barista? I think I’m almost there, but I can claim that title until I make coffee drinks that aren’t just coffee and water. But what can I say? I’m a purist at heart.

Hario (single cup pour-over)

18g coffee, ground at a medium-fine level (15 on the Baratza)

300mL of hot water

Chemex (pour-over)

45g coffee, ground at a medium level (20 on the Baratza)

750mL of hot water

Moka Pot

The suggested proportions for this can be a bit outrageous. We like to wing it, and in-fact the Moka pot kind of has it’s measurements built in. We fill the reservoir with warm/hottish water up to the valve. The amount varies depending on the size you have. Then grind your coffee at a fine level (12 on the Baratza) and fill up the coffee “basket.” That’s it! The art of this brew method is proper heating of the water. You want to add the coffee already hottish so that it steeps the coffee at an even level. Place the pot over a low heat source (we prefer gas flame). If your pot starts sputtering, the flame is too high and you’ll scorch your coffee. If should be a constant, controlled flow. Oh! Leave the lid open while you brew so you can observe.

French Press

38g coffee, ground coarse (28 on the Baratza)

500mL of water

Aeropress (quick, easy espresso!)

15g coffee, ground finely (12 on the Baratza)

150mL of water

For a less-strong, quick cup use 11g to 150mL. They also make larger Aeropress now so scale that up with however much you’d like to brew!

Espresso

Espresso is an art in itself and probably requires it’s own post, for now stick to this:

1:2 ratio of coffee to water.

Grind your coffee to a super fine level (8 on the Baratza) and for as much coffee you use, your cup should weigh double that. You can calibrate your machine accordingly. If you’re using 18g of coffee, your cup should yield 36g of espresso.

NOW you can be proper with your coffee brewing methods 🙂 Check out our store for some delicious coffee to brew at home!

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