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The occasional spring snowfall does not stop the tulip leaves or crocus from pushing up towards the sky. As the days grow longer spring begins to bloom like a pour over when hot water is added to the ground beans.
This years BLOOM is a blend from Africa and South America. The taste of sweet strawberry and baker’s chocolate dominate with a hint of citrus acidity. Notes of sunshine, blooming flowers, and longer days.
Graham cracker, cashew, hibiscus, with a hint of lemon and sunrise. Perfect everyday coffee.
Roast Level: Lighter
This is a natural processed coffee grown between 1890-1910 masl. Even being a light roast, the cup is incredibly smooth, balanced, and rich, with notes of caramel, juniper berry, fig, and a soft, sweet citrus acidity.
Roast Level: Light
From our friends at Limma Kossa Estate, this is a washed and sun dried coffee grown in the heart of Ethiopia’s Jimma region which is host to vast forests with countless wild coffee varietals. This coffee has been consistently incredible year after year. Full-bodied with a rich, clean cup. Delicately complex notes of molasses and sweet malt, sweet apricot, and dried raspberry.
Roast Level: Lighter
Grown in the high mountains of northern Colombia, this is an easy love. Though not a dark roast this coffee that has inherently dark, heavy tones. It is very full-bodied and has a rustic silkiness, akin to well sorted lodge in the remote forest. Milk chocolate, black berry, and a hint of tamarind with a mild acidity.
Roast level: Light
Washed & sun-dried. This coffee is full-body and complex in the sense that it is light roasted but with rich, delicate flavors. Fig, toffee, soft lemon acidity.
Roast Level: Light
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