COSTA RICAN BLEND FEATURING NATURAL & WASHED PROCESS COFFEES

learn more about natural and washed process coffees in our guide to coffee processing

ABOUT OUR BLOOM COFFEE BLEND

We picked the coffee for this Bloom Blend based on experimental rounds of cupping, mixing different origins, and thinking out of the box. While a combination of natural and washed process coffee was an experimental and fun idea, it stood up as an outstanding cup on the cupping table and became a favorite for roasters and coffee educators. A major component, Costa Rica La Pastora Tarrazu, has a rich blueberry body, caramel syrupy sweetness, and hints of floral notes, while Costa Rica Finca Danilo is a natural process coffee with notes of strawberry, banana, and ice cream texture. Together they pair into a complementary blend that allows even extraction on any brew method and brings delicious sweet syrupy body with notes of blueberry and mango.

A CLEAN, SWEET, AND COMPLEX SINGLE ORIGIN WASHED COFFEE

ABOUT OUR ETHIOPIA YIRGACHEFFE SINGLE ORIGIN COFFEE

A delightful washed coffee – this Ethiopian holds all the characteristics we love about a washed Yirgacheffe. It is clean, sweet and strikingly complex. We think it will be a favorite if you enjoy coffee that is pleasingly exotic.

Ethiopia Yirgacheffe is sourced from family-owned farms organized around the Kochere coffee mill located in the town and district of Kochere within the Southern Nations, Nationalities and Peoples' Regional State, Ethiopia. The Kochere mill mill is owned and operated by Matewos Ersemo and his family. The Kochere mill receives ripe cherries from 650 small coffee farmers. Coffee producers deliver their ripe cherries to the Kochere coffee mill station where the cherries are sorted and depulped. After depulping, the beans are fermented for 36 to 48 hours and then washed. The wet beans in parchment are placed on raised drying beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process. Depending on weather, the beans are dried for 12 to 15 days until the moisture in the coffee beans is reduced to 11.5 percent. Then the beans are transported to Addis Ababa, the capital of Ethiopia, to be dehulled, sorted, and bagged for export.

"THE BEST CUP OF COFFEE I'VE EVER EXPERIENCED"

-HEAD ROASTER, PRESS COFFEE

an exceptionally rare coffee from the famous san cayetano farm in tolima, colombia