Description
A blend that brings together two vibrant coffee worlds, this roast pairs the
floral elegance of Yirgacheffe, Ethiopia with the balanced richness of Huila,
Colombia. From the Kochere district, Ethiopian beans are sourced through
a family-run mill working alongside hundreds of small farmers, where ripe
cherries are carefully processed and dried to ideal moisture. Colombian
beans add depth and stability, grown at altitude and handled with the same
care and precision.
In the cup, it’s layered yet comforting—notes of red apple and apricot bring
a gentle brightness, while hints of clove and brownie add warmth and
sweetness. Crafted from indigenous Ethiopian cultivars alongside bourbon
and caturra varieties, this is a cozy, softly complex coffee that feels both
lively and grounded in every sip.
Ethiopia & Colombia Blend
This blend brings together two origins in quiet harmony—Ethiopia’s floral
elegance and Colombia’s vibrant sweetness. From the highlands of
Yirgacheffe to the lush valleys of Huila, each coffee is carefully grown,
washed, and prepared to preserve its natural character.
When combined, they create a cup that is both expressive and balanced.
Bright notes of red apple and apricot lead, layered with gentle spice and a
smooth, brownie-like finish. The result is a light roast espresso that feels
lively on its own and beautifully composed with a touch of milk.
A meeting of two landscapes, two traditions—crafted to complement, not
compete.
V60 Switch: 20g (grind size 5 – 1350 rpm)
Bloom at 86 degrees (switch closed, 60ml, brew for 1 min).
Open switch for 30 seconds.
Close switch, pour to 120ml with 94 degrees water, brew for 30 seconds.
Open switch for 30 seconds.
Next pour to 250ml, wait 30 seconds, last pour to 320ml.
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