Whole bean only.
To receive ground In Bloom, please see the 12OZ bag option.
Region: Gugi + Oromia
Farm: 1500 smallholder farmer members
Varietal: Heirloom Ethiopian varieties
Altitude: 1800 - 2100 m.a.s.l
COSTA RICA 50%
Region: El Higueron + San Andres
Farm: Various Smallholder Farms
Varietal: Bourbon, Caturra, Villa Sarchi + Costa Rica
Altitude: 1400-1900 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 highlight 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.
ABOUT ENDALKACHEW (GUGI + OROMIA)
Coffees in Ethiopia are typically traceable to the washing station level. The average smallholder producer here owns less than 1/2 hectare of land and as little as 1/8 hectare on average. They deliver their coffee cherries to the washing station where they’re blended with other local producers' deliveries, sorted/graded, and processed.
Endalkachew is a washing station that currently serves about 1,500 to 1,750 smallholder producers in the Oromia region of Guji.
Washed lots at this station are delivered ripe and de-pulped within 8 hours of picking. The coffee is fermented for 36 hours and washed before being soaked/fermented underwater for 12 hours. Then the coffee is washed again. The total fermentation time is between 48–72 hours. The coffee is dried on raised beds and then stored when the moisture level is 11.5%.
ABOUT EL HIGUERON
El Higueron is our new sweet and juicy filter roast for fall 2021 and beyond. It’s a unique washed coffee that is defined by its notes of chocolate and caramelized brown butter punched up with candy apple sweetness. It also has a subtle lemon tartness combined with sweet pralines. This contrast creates a nice balanced and smooth profile with some complexity. It’s an easy-to-drink coffee that when all is said and done you will want to do a double-take and brew another cup.
The Community Coffee program with CoopeTarrazú has allowed us to separate out bean lots from specific communities encouraging the cooperative to increase its attention to traceability so that small producers will achieve recognition for their coffees.
There is a premium paid for the extra work and attention that goes into these coffees, and that premium supports the entire cooperative, as an incentive to continue these types of labour-intensive but worthwhile programs and projects.
Suggested espresso recipe of 1:2.2 coffee to water ratio, in 28-32 seconds.