In our new blend, we decided to use just ONE botanical variety, Catuai, from just ONE growing region. We decided to work with a SINGLE producer, Marisabel and Moises Caballero of Finca El Puente. The difference is that we’re using four different processing methods. Our blend will in fact consist of a washed coffee, a natural coffee, a semi-anaerobic coffee and an anaerobic coffee. We chose this approach to show you how a country of origin has evolved in creating different flavor profiles. Four different processes that will collectively create complexity, intensity, acidity and sweetness, making it not just a simple espresso but a truly unique one. All this serves to show the evolution of coffee around the world, as well as the know-how in each country of origin. Now that we have it, we can use it to help us tell the wonderful story of espresso.

In our new blend, we decided to use just ONE botanical variety, Catuai, from just ONE growing region. We decided to work with a SINGLE producer, Marisabel and Moises Caballero of Finca El Puente. The difference is that we’re using four different processing methods. Our blend will in fact consist of a washed coffee, a natural coffee, a semi-anaerobic coffee and an anaerobic coffee. We chose this approach to show you how a country of origin has evolved in creating different flavor profiles. Four different processes that will collectively create complexity, intensity, acidity and sweetness, making it not just a simple espresso but a truly unique one. All this serves to show the evolution of coffee around the world, as well as the know-how in each country of origin. Now that we have it, we can use it to help us tell the wonderful story of espresso.