Radiant | Winter Blend

$25.00

Tasting Profile & Structure
Blood Orange
Fresh Apricot
Nougat
Vibrant: bright, dynamic
How do we feel about this coffee?

It feels like the warm sun beaming on your face as you meander through a Florida orange grove, the smell of waking up to fresh apricots on your kitchen counter and sitting on the Terraza in the south of Italy eating homemade torrone.
Coffee Style
FilterVibrant

Coffee Story

60% Ethiopia Nansebo
The major component of this year's blend is a classic washed Ethiopian coffee with aromatic florals and crisp citrus grown by local farmers in the Nansebo Woreda in Sidamo, Ethiopia and deliver their coffee cherry to the Nansebo and Bulega Kebele washing station to be processed. Nansebo is somewhat rural, mainly located within the Harenna forest, where coffee still grows wild underneath natural forest cover. Here on the edge of the Harenna forest are very high altitudes, with coffee growing at up to 2200 MASL due to the forest's protection. This leads to conditions perfect for producing high-quality Arabica coffees, with cool temperatures and especially cool nights leading to slow cherry maturation and very dense seeds.

40% Costa Rica Los Angeles
The minor component of this year's blend is a sugary and sweet white honey-processed Cataui that comes to us from the Calderon family, who has worked in the Santa Maria de Dota Valley in Tarrazu for three generations. The family owns fifteen farms and a micro mill where they process their coffees called Los Angeles. The coffee farms are located at 1650 to 2100 masl in a beautiful landscape of steep slopes that protect the crops from the Atlantic weather but allow the ocean breeze from the Pacific. The region is known as a land of exceptional coffee, not only for its soil characteristics but also for its coffee farmers' experience and hard work. The cherries were harvested and then de-pulped using a mechanical demucilager until most of the pulp was removed. Then, the parchment is sent to the drying area until the moisture content has reached a stable value between 10-11%. Temperatures can be colder at many micro mills in Tarrazu due to the high elevations so drying can take many days.

Origin Nansebo, Ethiopia + Tarrazu, Costa Rica
Variety Ethiopian Heirloom + Cataui
Process Washed and White Honey
Producer Various + Calderon Family
Farm Various + Don Cayito
Altitude 1650 to 2200 MASL
Washing Station Bulega Kebele + Nansebo
Micromill Los Angeles

Brewing Recipes

Ratio Coffee Water Time
Drip 16g : 1g 20g 320g 3min (V60)
Espresso 2.5g :1g 18g 47g 29 seconds
Immersion 15g : 1g
Peak Rest Time 5 to 35 days off roast
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