DETAILS ORIGIN: Ethiopia | Colombia PRODUCER: Small-Holder Farmers VARIETY: Heirloom | Castillo PROCESS: Washed | Raised-Bed Dried REGION: Huila | Yirgacheffe ELEVATION: 1800 M ROASTER: Probat P25 LEVEL: Moderate Medium EXTRACTION: Espresso | Filter NOTES: Cocoa | Dried Stone Fruit | Brown Sugar | Creamy STORY This blend brings together two of the world’s most expressive coffee-growing regions—Colombia and Ethiopia—crafted specifically to shine in cold extraction. The result is a cup that is smooth, rounded, and quietly complex, with sweetness at the forefront and acidity softened by time and temperature. Cold brewing highlights the blend’s creamy body, cocoa depth, and gentle fruit nuance, allowing brown sugar sweetness and dried stone fruit character to unfold without sharpness. The extended extraction creates a balanced, comforting profile—clean and refreshing, yet rich enough to drink black or with milk. Designed for clarity, consistency, and approachability, this cold brew offers an elevated take on everyday refreshment: layered, smooth, and effortlessly drinkable. ORIGIN — BLEND Colombia | Huila Coffees from Huila are known for their balance, sweetness, and consistency. Grown at high elevations by smallholder farmers, these lots contribute structured acidity, cocoa-forward depth, and brown sugar sweetness. Careful washed processing enhances clarity while maintaining a creamy mouthfeel that anchors the blend. Ethiopia | Yirgacheffe Yirgacheffe coffees bring lift and elegance to the cup. Cultivated by smallholder producers and composed of diverse heirloom varieties, these coffees are prized for their delicate fruit character, refined sweetness, and aromatic clarity. In this blend, they introduce dried stone fruit notes and subtle brightness that complement the blend’s richness. VARIETY — MIXED Ethiopia Heirloom | WashedEthiopian heirloom varieties represent a diverse genetic lineage selected over generations for flavor expression. When washed and raised-bed dried, they offer refined sweetness, gentle fruit character, and clean structure—adding clarity and nuance to the blend. Colombia Castillo | WashedCastillo is a widely planted Colombian cultivar developed for resilience and cup consistency. When grown well and carefully processed, it contributes balanced sweetness, mild acidity, and a creamy body, reinforcing the blend’s stability and drinkability. PROCESS — WASHED Washed coffees are processed at a wet mill, also known as a washing station—where freshly harvested cherries are sorted, depulped, fermented, rinsed, and dried. This method is highly structured and labor-intensive, designed to remove all fruit material from the seed before drying. After depulping removes the outer skin and some mucilage, the remaining fruit is broken down through short, controlled fermentation in water-filled tanks or channels. While often unexpected, all washed coffees undergo fermentation to some degree. Once complete, the seeds are thoroughly rinsed until clean, leaving only a thin protective layer of parchment. Drying typically takes place on raised or perforated beds, allowing consistent airflow and even moisture reduction. Though washed processing requires significant water use, it often produces coffees known for clarity, floral aromatics, and bright citric acidity—a clean and expressive cup profile. DRYING — RAISED-BED DRIED Drying takes place on traditional raised beds, optimizing airflow and allowing for an even, extended drying period. This method stabilizes moisture content, preserves aromatics, and maintains Burundi's distinct clarity and vibrancy. ROAST LEVEL — MODERATE MEDIUM Agtron (Gourmet Scale)Whole Bean: 65-70Ground: Moderate Medium roasting emphasizes balance and caramelization while preserving clarity. Coffees at this level present rounded sweetness, softened acidity, and a structured, medium body, often expressing notes of cocoa, honeyed sugars, and gentle fruit. This roast level is designed for versatility—performing consistently across espresso and filter preparations without sacrificing depth or approachability. ROAST Roast color is measured using an Agtron M Basic III spectrophotometer and reported on the Agtron Gourmet scale. Readings are calibrated hourly to ensure consistency. Each value represents a single roast unless noted otherwise. While roast color doesn’t define flavor on its own, it provides a reliable reference point. To complement this data, our cupping team assigns roast categories that better communicate how a coffee presents in the cup. DEVELOPMENT Our roast categories describe development, not darkness. Development is shaped by both time and temperature, and we make small, precise adjustments to balance acidity and sweetness. The goal is restraint—allowing the coffee’s origin character to lead, with roast acting as support rather than emphasis. PREFERRED EXTRACTION Filter & Espresso The QC team calibrates this coffee for dual use. Expect a sparkling, fruit-driven cup on filter and a sweet, syrupy espresso with layered acidity. Grind calibration is essential: too fine leans bitter; too coarse drifts sour—balance sits in the middle. We aim for vibrant, mouthwatering acidity, clear and persistent sweetness, approachable complexity, and a structured, pleasant mouthfeel—every cup, every time. EXTRACTION Coffee contains a wide range of soluble compounds that dissolve at different stages during brewing. Early extraction yields acids and salts, contributing brightness and structure. Mid-extraction introduces simple and complex sugars that create sweetness and balance. Late extraction brings fats and bitter compounds, adding body, texture, and stability. Great coffee is the result of balance across all three stages. When extraction is misaligned, flavor tells the story: sour, salty, or thin cups indicate under-extraction, while bitterness or a dry, lingering finish points to over-extraction. DIALING IN Dialing in is the pursuit of balance—and grind size is the most powerful variable you can control. Finer grinds increase surface area and speed extraction, while coarser grinds slow it down by limiting access to soluble compounds. Too fine, and bitterness dominates. Too coarse, and acidity overwhelms. The ideal grind sits between the two, unlocking sweetness, clarity, and structure. This is why we recommend grinding fresh and provide brew parameters for every coffee we release. New coffees can take a few brews to dial in—but with the right guidance, balance is always within reach. BREW GUIDE - ESPRESSO Equipment: La Marzocco LineaRecipe: Dose: 17g Yield: 42g Time: 25 seconds Pressure: 0-3.5s 9 Bar Notes: Balanced, sweet, excellent with milk-based drinks Recommended Drinks: 6oz Flat White, 8-12oz Latte BREW GUIDE - HARIO COLD BREW Overview A full-immersion cold brew designed to highlight sweetness, clarity, and soft fruit while maintaining a clean, refreshing finish. Equipment Hario Cold Brew Bottle (750 ml) Built-in mesh filter Recipe Coffee: 65 g Water: 750 g cold, filtered Ratio: 1:11.5 Grind: Coarse (1,000–1,100 µm) Method 0:00 — Add ground coffee to the filter 0:00 — Slowly fill bottle with cold water 0:30 — Gently swirl to ensure full saturation Steep — 12–16 hours in refrigerator Finish — Remove filter, cap, and serve Extraction Notes This method produces a bright yet smooth cup with restrained acidity and layered sweetness. If the brew tastes thin or sharp, increase dose slightly or extend steep time. If bitterness develops, reduce steep time or grind coarser. Serving Serve chilled or over ice. Enjoy black, diluted with water, or with milk depending on preference. Flavor Profile Smooth • Sweet • Refreshing • Clean Finish
