DAK’s Christmas coffee is back at Revolver after a year away. It is a Bourbon lot from Huila, Colombia, co-fermented with cinnamon, cardamom, mandarin and cherry before drying and roasted for filter in Amsterdam. Purists distrust a co-ferment, but DAK’s reputation rests on dessert profiles like this one. Stated notes are cinnamon, cardamom and fresh fir. It comes once a year and is gone until next season once the run sells through. A tartan box lets someone be thoughtful without saying much, and this one is printed with the origin, the variety and the co-ferment recipe.