Origin isn’t the only definitive factor for great coffee. Different processing methods, how the bean is separated from the cherry, can be just as important when looking for specific qualities in a blend.
Dry processed Brazilian carries over the sweetness of the fruit to the cup while also providing an attractive crema. When combined with wet processed Colombian, the blend becomes sweeter and cleaner with more wonderful aromatics.
Ethiopian, an African coffee, yet less acidic and more chocolaty, keeps the blend sweet and balanced while also adding a depth and complexity to the cup.
Finally, we have selected a clean, washed robusta, smooth enough to be cupped on its own, but we only want a small amount in this blend, not too aggressive, just enough to ensure a rich crema and full body in this definitive and sophisticated blend.