DETAILS ORIGIN: Costa Rica | Guatemala | Honduras PRODUCER: Smallholders VARIETY: Mixed PROCESS: Washed | Raised-Bed Dried REGION: Tarrazu, Huehuetenango, Ocotepeque ELEVATION: 1550 M ROASTER: Probat P25 LEVEL: Moderate Medium EXTRACTION: Espresso | Filter NOTES: Baked Apple | Milk Chocolate | Brown Sugar | Mandarin Orange STORY House Blend is our go-to everyday coffee—crafted for balance, reliability, and enjoyment from the first sip to the last. Built from a thoughtful blend of coffees sourced from Costa Rica, Guatemala, and Honduras, it reflects what we value most in a daily roast: approachable sweetness, steady depth, and a clean, comforting finish. Familiar yet layered, House Blend combines smooth, classic flavors with gentle clarity—making it equally suited for morning drip, midday pour-over, or a relaxed afternoon French press. It’s the cup you return to for consistency, character, and a coffee that simply works. ORIGIN- BLEND Costa Rica Coffees from Costa Rica are known for their clarity and balance. Grown at high elevations and carefully processed, they often contribute clean acidity, caramelized sweetness, and a refined structure, bringing brightness and precision to the blend. Honduras Honduran coffees provide the backbone of sweetness and body. Typically offering milk chocolate, brown sugar, and soft fruit notes, they add depth and approachability while supporting consistency across brew methods. Guatemala Guatemalan coffees contribute complexity and structure. With profiles often marked by cocoa, subtle citrus, and a firm, balanced body, they enhance the blend’s richness and provide a grounding, classic finish. VARIETY- MIXED This blend is composed of mixed varieties commonly grown across Central America. These selections are chosen for cup quality and reliability, working together to deliver approachable sweetness, gentle acidity, and a smooth, well-rounded structure. PROCESS — 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 acidity—a clean and expressive cup profile. DRYING — RAISED-BED DRIED Drying takes place on traditional raised beds, optimizing airflow and allowing for an even, extended drying period. This method stabilizes moisture content, preserves aromatics, and maintains Burundi's distinct clarity and vibrancy. ROAST LEVEL — MODERATE MEDIUM Agtron (Gourmet Scale) Whole Bean: 65-70 Ground: Moderate Medium roasting emphasizes balance and caramelization while preserving clarity. Coffees at this level present rounded sweetness, softened acidity, and a structured, medium body, often expressing notes of cocoa, honeyed sugars, and gentle fruit. This roast level is designed for versatility—performing consistently across espresso and filter preparations without sacrificing depth or approachability. ROAST Roast color is measured using an Agtron M Basic III spectrophotometer and reported on the Agtron Gourmet scale. Readings are calibrated hourly to ensure consistency. Each value represents a single roast unless noted otherwise. While roast color doesn’t define flavor on its own, it provides a reliable reference point. To complement this data, our cupping team assigns roast ca