A true Pacific NW style espresso. Also crushes it as a pour-over while you’re adventuring in the mountains. FLAVOR NOTES: Berries and chocolate The espresso standard for most of our café partners because their customers love it. Works in any brew method, not just espresso. We take the same robust natural process Brazil we use in our classic espresso and make it pop by blending it with a fruit-forward coffee. If that sounds delicious, you won’t be disappointed. ROAST: Medium-light REGION: Varies seasonally PROCESS: Both origins are natural process ETHICS: All Trailhead coffees are sustainably and ethically grown. This blend has a direct trade coffee paired with one from an ethical importer Brew it stronger and it will act like a darker roast but without bitterness. We put some single-origin-grade coffees into this blend. We start with a direct-trade natural process Brazil which makes up 2/3 of the blend. We then blend this with 1/3 of a rotating seasonal coffee. We seek a coffee in the style of an Ethiopia - berry forward and fruity. We are always searching for something that’ll make this as juicy as it can be! Two hundred degrees is optimal for this coffee. Works superbly as espresso, french press, cowboy coffee and drip. Notes of cabernet, blackberry and dark chocolate.

A true Pacific NW style espresso. Also crushes it as a pour-over while you’re adventuring in the mountains. FLAVOR NOTES: Berries and chocolate The espresso standard for most of our café partners because their customers love it. Works in any brew method, not just espresso. We take the same robust natural process Brazil we use in our classic espresso and make it pop by blending it with a fruit-forward coffee. If that sounds delicious, you won’t be disappointed. ROAST: Medium-light REGION: Varies seasonally PROCESS: Both origins are natural process ETHICS: All Trailhead coffees are sustainably and ethically grown. This blend has a direct trade coffee paired with one from an ethical importer Brew it stronger and it will act like a darker roast but without bitterness. We put some single-origin-grade coffees into this blend. We start with a direct-trade natural process Brazil which makes up 2/3 of the blend. We then blend this with 1/3 of a rotating seasonal coffee. We seek a coffee in the style of an Ethiopia - berry forward and fruity. We are always searching for something that’ll make this as juicy as it can be! Two hundred degrees is optimal for this coffee. Works superbly as espresso, french press, cowboy coffee and drip. Notes of cabernet, blackberry and dark chocolate.