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Medium: Toasted almonds, black cherries and milk chocolate.
Dark: Marzipan, dark chocolate and dried figs.

The roast degree for our seasonal blend is a little more developed (darker) than our individual single origins - making it easier to use for espresso brewing and imparting it with less acidity. Also the right choice for those who enjoy more 'traditional' flavour profiles.

Medium Blend

Biya Faris (Natural) & Limmu (Washed) - Ethiopia
Esperança (Pulped Natural) - brazil
Planadas (Washed)  - Colombia

Dark Blend

Biya Faris (Natural) & Limmu (Washed) - Ethiopia
Tambo (Washed) - Colombia
Farroupilha (Natural) - Brazil

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For our seasonal blend we combine transparently traded and single origin coffees to create something both delicious and dependable. For more information on the individual blend components click on the links above!

The coffee beans in this blend began as the seeds of coffee cherries - the seasonal fruit of a tropical forest shrub, grown predominantly in East Africa, Central and South America and Southeast Asia. before being roasted by us, those raw seeds had to be nurtured, carefully hand picked when ripe, fermented, dried and exported. It is a long supply chain fraught with difficulties - that sip of coffee you're enjoying began a long way away and is the result of the hard work of many people.

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Medium: Molasses, cocoa powder and marmalade.

Huila, Nariño

Producer : Various small producers
Region: Huila, Nariño
Country: Colombia
Processing: Washed
Decaffeination: Water-Natural Ethyl Acetate Method
Elevation: 1,300 ~ 1,800 masl
Varieties: Caturra, Castillo, Colombia
Sourced Through: Project Origin

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About Regional Decaf

Our Project Origin specialty decaf is all about raising the bar on how decaffeinated
coffee should taste. We do not compromise on flavour with this offering and are
selective about the coffees we source through the Huila, Cauca and Nariño regions
that cup from 84 to 85 points. The selected coffee is then sent to have 99.9% of the
caffeine removed using fresh spring water and Ethyl Acetate - a completely natural
by-product of sugar cane. This method is gentle, chemical free and retains coffee
structure as well as flavour. The result is a decaf coffee that tastes just as good as
the original lot where these coffee beans were grown.

Colombia is the second largest producer of arabica coffee in the world and benefits
from its tropical location, mountainous terrain and high average rainfall. Coffee
production is abundant with two harvests per year and is of excellent quality,
particularly in the coffee growing regions that we use to source this offering, where
altitudes range from 1300 - 1800 metres above sea level and temperatures are a
mild 15 - 25º Celsius.