Why We Blend Coffee
Blending is about embracing the unique qualities of each origin and combining them to create a harmonious cup. Each coffee brings its own strengths: body, sweetness, and brightness. By bringing them together, we build a cup that’s layered and complete, with every element working in balance. That’s the art and precision of coffee blending.
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Brazil: Depth and Body from Fazenda Pinhal & Mirante
This naturally processed coffee forms the foundation of our Winter Blend. Its terroir—the combination of climate, altitude, soil, and local ecosystem—gives it smooth fruit notes, a full body, and depth.
The Gabarra family—six generations of growers—care deeply for their land, running a bird sanctuary alongside their farms to protect and release native species.
El Salvador: Sweetness and Balance from Finca La Esperanza
Grown in fertile volcanic soils on the border of El Boquerón National Park, this coffee’s terroir creates natural sweetness and a rounded cup.
A combination of washed and natural processing enhances clarity and smoothness, delivering honeyed tones that balance the blend beautifully.
Kenya: Brightness and Lift from Kiambu
High-altitude slopes north of Nairobi give us a coffee with a lively and expressive profile.
Its terroir—the cool breezes, rich soils, and shaded mountain slopes—contributes to the bright acidity and juicy notes of blackcurrant and maple syrup. Fully washed, this coffee brings clarity and lift to the blend.
The Flavour Profile of Our Winter Blend
When these three origins meet, they create harmony. Brazil delivers fruit and body, El Salvador adds sweetness, and Kenya sharpens and brightens. The result is a well-rounded cup with a lingering dark chocolate finish—crafted to showcase every nuance of the season.
How to Enjoy
This Winter Blend shines with milk, where chocolate tones deepen, but we’ve designed it with the richness and clarity to bring out its full character as an espresso—a cup made to bring the origins to you.
