PRODUCER: Smallholder Producers ORIGIN: Colombia | Ethiopia VARIETY : Mixed PROCESS: Washed | Raised-Bed Dried HARVEST: Seasonal Rotating Microlots ELEVATION: 1800 MASL ROASTER: Probat P25 LEVEL: Moderate Medium | Agtron #70-75 EXTRACTION: Preferred for Espresso NOTES: Cocoa | Dried Berries | Molasses | Winey STORY Seasonal Blend Modern Espresso is the bright, fruit-forward counterpart to its Classic sibling. Crafted in a lighter, contemporary style, this profile leans juicy, sweet, and silky — designed to shine through milk while maintaining clarity, complexity, and structure. Built for those who enjoy expressive, modern espresso, this blend balances lively acidity with rich sweetness, offering a cup that feels both refreshing and deeply comforting. ORIGIN Multi-Origin Modern Espresso is our expression of sweetness, clarity, and modern balance — crafted from sugar-dense coffees grown in Colombia and Ethiopia. These selections caramelize beautifully during roasting, creating a clean, fruit-driven profile without sacrificing depth. Expect a cup that leans toward dark chocolate • ripe berries • syrupy sweetness, wrapped in a smooth, rounded body. Designed to perform with or without milk, Modern Espresso seamlessly enhances lattes, cappuccinos, and plant-based drinks, while still delivering a layered and expressive straight shot. Brewed as filter, it reveals wine-like complexity and a soft, lingering finish. This is our modern interpretation of espresso — vibrant, sweet, and intentionally balanced. VARIETY MIXED Ethiopian Heirloom | Natural Ethiopian heirloom refers to a broad group of indigenous coffee varieties native to Ethiopia, each selected over generations for flavor expression and adaptability. When processed naturally, these varieties are dried with the fruit intact, allowing sugars and compounds from the cherry to ferment around the seed. The result is a coffee known for vibrant fruit character, layered sweetness, and silky texture, often expressing notes of berries, stone fruit, and florals. Careful fermentation management preserves clarity while enhancing depth, showcasing the expressive potential of Ethiopia’s genetic diversity. Colombia Castillo | Washed Castillo is a modern Colombian cultivar developed for disease resistance and yield stability while maintaining cup quality. Widely planted across Colombia, it adapts well to diverse microclimates and elevations. When well grown and carefully processed, Castillo expresses balanced sweetness, structured acidity, and a rounded body, often showing notes of caramel, citrus, and stone fruit. Its consistency and versatility make it a cornerstone variety in Colombian coffee production. PROCESS METHOD WASHED | NATURAL Washed Washed coffees are processed at a wet mill, also known as a washing station—where freshly harvested cherries are sorted, depulped, fermented, rinsed, and dried. This method is highly structured and labor-intensive, designed to remove all fruit material from the seed before drying. After depulping removes the outer skin and some mucilage, the remaining fruit is broken down through short, controlled fermentation in water-filled tanks or channels. While often unexpected, all washed coffees undergo fermentation to some degree. Once complete, the seeds are thoroughly rinsed until clean, leaving only a thin protective layer of parchment. Drying typically takes place on raised or perforated beds, allowing consistent airflow and even moisture reduction. Though washed processing requires significant water use, it often produces coffees known for clarity, floral aromatics, and bright citric or malic acidity—a clean and expressive cup profile. Natural Natural processing is the oldest recorded method of coffee processing. In this approach, whole cherries are dried intact, allowing the fruit to ferment around the seed over several days—or even weeks. As moisture slowly decreases to approximately 10–12%, complex biochemical reactions develop sweetness, texture, and fr