DETAILS ORIGIN: Ethiopia | Colombia PRODUCER: Small-Holder Farmers VARIETY: Heirloom | Castillo PROCESS: Washed | Raised-Bed Dried REGION: Huila | Yirgacheffe ELEVATION: 1800 M ROASTER: Probat P25 LEVEL: Moderate Medium EXTRACTION: Espresso | Filter NOTES: Cocoa | Dried Stone Fruit | Brown Sugar | Creamy STORY This blend brings together two of the world’s most expressive coffee-growing regions—Colombia and Ethiopia—crafted specifically to shine in cold extraction. The result is a cup that is smooth, rounded, and quietly complex, with sweetness at the forefront and acidity softened by time and temperature. Cold brewing highlights the blend’s creamy body, cocoa depth, and gentle fruit nuance, allowing brown sugar sweetness and dried stone fruit character to unfold without sharpness. The extended extraction creates a balanced, comforting profile—clean and refreshing, yet rich enough to drink black or with milk. Designed for clarity, consistency, and approachability, this cold brew offers an elevated take on everyday refreshment: layered, smooth, and effortlessly drinkable. ORIGIN — BLEND Colombia | Huila Coffees from Huila are known for their balance, sweetness, and consistency. Grown at high elevations by smallholder farmers, these lots contribute structured acidity, cocoa-forward depth, and brown sugar sweetness. Careful washed processing enhances clarity while maintaining a creamy mouthfeel that anchors the blend. Ethiopia | Yirgacheffe Yirgacheffe coffees bring lift and elegance to the cup. Cultivated by smallholder producers and composed of diverse heirloom varieties, these coffees are prized for their delicate fruit character, refined sweetness, and aromatic clarity. In this blend, they introduce dried stone fruit notes and subtle brightness that complement the blend’s richness. VARIETY — MIXED Ethiopia Heirloom | Washed Ethiopian heirloom varieties represent a diverse genetic lineage selected over generations for flavor expression. When washed and raised-bed dried, they offer refined sweetness, gentle fruit character, and clean structure—adding clarity and nuance to the blend. Colombia Castillo | Washed Castillo is a widely planted Colombian cultivar developed for resilience and cup consistency. When grown well and carefully processed, it contributes balanced sweetness, mild acidity, and a creamy body, reinforcing the blend’s stability and drinkability. 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—performi