IN BLOOM: Ethiopia + Guatemala
Tastes Like: Cotton Candy + Chocolate Covered Almonds
This is sold as a whole bean only.
To receive the custom ground option, please see the 12OZ bag.
Coffee mug not included; you can purchase one here
Region: Gugi + Uraga
Farm: Smallholder farmer members
Varietal: Heirloom Ethiopian varieties
Altitude: 1800 m.a.s.l
Farm: Various Smallholder Farms
Varietal: Bourbon, Caturra, Catimor, Maragogype + Pache
Altitude: 1600 -1800 m.a.s.l
In Bloom is a blend for the experimental coffee fan with a sweet tooth. In Bloom is a 50/50 blend of coffees that highlights the best of what’s in season. We source fruit-forward coffees from smaller farms and roast them to highlight their unique character.
This blend changes with the seasons and will always surprise you.
ETHIOPIA: ARSOSALA (Gugi + Uraga)
Arsosala is a washing station founded in 2015 that currently serves about 1,200 smallholder producers in the Urga woreda of Guji.
Washed lots at this washing station are delivered ripe, de-pulped the same day, fermented overnight, and washed before being soaked/fermented underwater for 8–16 hours. Then they are washed again. The total fermentation time is between 48–72 hours. The coffee is dried on raised beds for 9–12 days.
Ethiopia's coffee is typically traceable to the washing station level, where smallholder farmers—many of whom own less than 1/2 hectare of land and as little as 1/8 hectare on average—deliver cherry by weight to receive payment at a market rate. The coffee is sorted and processed into lots without retaining information about whose coffee harvest is in which bag or which lot.
GUATEMALA: QUETZAL (Huehuetenango)
Huehuetenango is probably the most famous coffee region in Guatemala and has the highest altitudes in the country. Crisp, full-body, and toffee sweetness mark this coffee. Huehuetenango tends to be the most fruit-forward region in the country and can be the most complex of what Guatemala offers.
Our importer works closely with their partners to create our Waykan lots through marathon cuppings, meticulous record-keeping, and the promise of higher premiums for better quality. Producers from farms of all sizes bring their coffee to be cupped. Whether they bring 2 or 200 bags, their coffee is sampled and scored, ensuring we get the best available beans.
Huehuetenango is considered a coffee economy. Our importer has told us that around 80% of the population makes its living from coffee either directly or indirectly. These farmers and producers are professionals, and we respect their work because they provide us with delicious, quality coffee beans.
ABOUT ETHIOPIAN COFFEE
Unlike most coffee-growing countries, the coffee plant originated here, not introduced through settlement. Instead, growing, processing, and drinking coffee is part of the everyday way of life and has been for centuries.
There is 99% more genetic material in Ethiopia’s coffee alone than in the entire rest of the world; the result is a coffee lover’s dream. There are no coffees that are spoken of with the reverence or romance that Ethiopian coffees are.
Coffee is still commonly enjoyed as part of a ceremonial preparation, gathering of family and friends. The senior-most woman of the household will roast the coffee in a pan and grind it fresh before brewing. The process takes about an hour from start to finish and is considered a regular show of hospitality.
ABOUT GUATEMALAN COFFEE
Coffee came to Guatemala in the late 18th century. European immigrants were encouraged by the Guatemalan government to establish plantations. Seeds and young coffee plants were distributed by the government and by the late 1800s Guatemala was exporting nearly 300 million pounds of coffee annually.
A large percentage of Guatemala’s population identifies with one of more than 20 officially recognized indigenous groups. Most farmers are smallholders who are either working independently of one another or formally working in cooperative associations.
In 1960, coffee growers developed a union, which has since become the national coffee institute Anacafé, a research centre and financial organization that provides loans and supports growers throughout the various regions.
Starting in 2012 and lasting for several years, an outbreak of coffee-leaf rust proved a tremendous obstacle for coffee production in the country, reducing yields by as much as 25% and causing the government to declare a state of emergency. Anacafé has been working closely with World Coffee Research on various trials and research that will hopefully result in future protection and prevention of similar outbreaks and provide more productive harvests for the smallholder farmers.
Suggested espresso recipe of 1:2.2 coffee to water ratio, in 28-32 seconds.