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Description
ESPRESSO IN BLOOM: ETHIOPIA + GUATEMALATastes like Grilled Peach Apricot Dark Chocolate Bright fruit. Dark chocolate. Nothing missing. You get grilled peach and apricot up front, vivid and ripe, with dark chocolate pulling everything together into a round, expressive shot. Guatemala 50% Region Atitln Farm Finca Pampojil Altitude 1550 MASL Process Washed Variety Anacafe 14, Caturra Ethiopia 50% Region Guji Farm Gerba Washing Station Altitude 18002100 MASL Process Natural Variety Heirloom
Tastes like
Grilled Peach
Apricot
Dark Chocolate
Bright fruit. Dark chocolate. Nothing missing.
You get grilled peach and apricot up front, vivid and ripe, with dark chocolate pulling everything together into a round, expressive shot.
Guatemala
50%Region
Atitlán
Farm
Finca Pampojilá
Altitude
1550 MASL
Process
Washed
Variety
Anacafe 14, Caturra
Ethiopia
50%Region
Guji
Farm
Gerba Washing Station
Altitude
1800–2100 MASL
Process
Natural
Variety
Heirloom Ethiopian
The coffee
In Bloom is a seasonal espresso blend that changes as the best coffees available change with it. This edition pairs a washed Guatemalan from the volcanic slopes above Lake Atitlán with a natural Ethiopian from the forested highlands of Guji. The Guatemala brings structure and depth. The Ethiopia brings the fruit. Together they make something more than either one alone.
Origin
Guatemala and Ethiopia are two of the world's most distinct coffee-growing countries, and in this blend, the reason the cup works. Guatemala's Atitlán region sits on the volcanic slopes surrounding Lake Atitlán, where rich soil, cool lake winds, and plentiful rain produce coffees with depth and a structural backbone. Ethiopia's Guji zone, in the forested highlands of the south, grows some of the most expressive naturals in the world. Fruit-forward, complex, and hard to replicate anywhere else.
The blend
Finca Pampojilá is a historic farm on the slopes above Lake Atitlán, founded in the 1850s and thriving under new stewardship. After tropical storm Agatha damaged the property in 2010, it was rebuilt with new varieties and updated infrastructure. Today it runs as a member of the Association of Private Natural Reserves of Guatemala, with half its land committed to remaining tropical forest. The Gerba Washing Station in Ethiopia's Bule Hora district processes cherry from around 600 smallholder farmers in nearby villages. Established in 2019, it sorts cherries for ripeness, dries them on raised beds for around 18 days, and rests the dry cherry for four weeks before hulling.
Process
Two countries, two processes, one cup. The Guatemala is washed: ripe cherries depulped and fermented for 12 to 48 hours before being washed clean and dried on patios or raised beds. The Ethiopia is natural: whole cherries sorted, rinsed, and dried on raised beds for around 18 days with the fruit intact through the entire process. The contrast between the two is part of what makes the cup interesting.
Brew it your way
Built for espresso, and worth the care it takes to dial in. Pull at a 1:2 ratio in 28 to 32 seconds for a shot that opens with grilled fruit and closes with chocolate. On filter, a 1:16 ratio keeps the peach and apricot intact while the structure of the Guatemala holds the cup together.
Shipping Notes
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Exchange/Return Notes
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