In this new blend, we have decided to use coffee from just ONE producer and from just ONE country, Honduras. We decided to use just ONE botanical variety, Catuai from just ONE production region, one small piece of land. We decided to work with just ONE producer, Marisabel and Moises Caballero from Finca El Puente. The difference is that we are applying four different processing methods. In fact, our blend will consist of one washed coffee, one natural coffee, one semi-anaerobic and one anaerobic coffee. We chose this approach to show you how one country of origin has evolved in creating different taste profiles. Four different processes that will collectively create complexity, intensity, acidity, sweetness to create not just an espresso but a truly unique espresso. All of this serves to show the evolution of coffee worldwide but also the know how in each country of origin. Now in our possession, we can use this to help us describe the beautiful story of the espresso.

In this new blend, we have decided to use coffee from just ONE producer and from just ONE country, Honduras. We decided to use just ONE botanical variety, Catuai from just ONE production region, one small piece of land. We decided to work with just ONE producer, Marisabel and Moises Caballero from Finca El Puente. The difference is that we are applying four different processing methods. In fact, our blend will consist of one washed coffee, one natural coffee, one semi-anaerobic and one anaerobic coffee. We chose this approach to show you how one country of origin has evolved in creating different taste profiles. Four different processes that will collectively create complexity, intensity, acidity, sweetness to create not just an espresso but a truly unique espresso. All of this serves to show the evolution of coffee worldwide but also the know how in each country of origin. Now in our possession, we can use this to help us describe the beautiful story of the espresso.