SPRING BLEND - 250g

SPRING BLEND - 250gSPRING BLEND Origin: Brazil, Colombia Elevation: 1650 1800 MASL Process: Natural Variety: Mixed Varietals Producer: Cooperative Taste notes: Grapefruit, Lime Zest, Caramel, Molasses About This Specialty Coffee Designed with espresso in mind, this blend pairs two naturally processed coffees that complement each other through contrast and balance. Coffees from Brazils Bronze Cloud and Colombias Chachagui come together to create an espresso that is both

SPRING BLEND

Origin: Brazil, Colombia

Elevation: 1650 - 1800 MASL

Process: Natural

Variety: Mixed Varietals

Producer: Cooperative

Taste notes: Grapefruit, Lime Zest, Caramel, Molasses

 About This Specialty Coffee

Designed with espresso in mind, this blend pairs two naturally processed coffees that complement each other through contrast and balance. Coffees from Brazil’s Bronze Cloud and Colombia’s Chachagui come together to create an espresso that is both vibrant and deeply sweet, offering clarity in flavor while maintaining the dense texture and structure needed for a satisfying shot.

The Brazilian component forms the foundation of the blend. Bronze Cloud brings a full, syrupy body and a deep sweetness reminiscent of caramel and molasses, providing weight and roundness in the cup. These rich sugar-browning notes create a smooth base that supports the brighter elements of the espresso while giving the shot a plush mouthfeel and a lingering sweetness.

Layered on top is the Colombian coffee from Chachagui, a region in Nariño known for its high-elevation coffees and expressive acidity. This component introduces vibrant citrus aromatics, bringing lively notes of grapefruit and lime zest that lift the sweetness and add complexity to the shot. The citrus character provides a refreshing brightness that keeps the espresso dynamic and clean rather than heavy.

When extracted as espresso, the cup opens with bright citrus aromatics, quickly giving way to a dense, caramelized sweetness through the middle of the palate. The texture is rich and syrupy, with the natural processing contributing both fruit intensity and body. As the shot settles, the sweetness deepens into molasses-like richness, while gentle grapefruit bitterness and citrus oils linger in the finish, adding structure and length.

The result is an espresso that balances clarity, sweetness, and texture—juicy and lively at the front, with a rounded sweetness and satisfying weight through the finish. In milk, the citrus softens while the deeper sugars emerge, creating a cup that becomes creamy, caramel-forward, and chocolatey-sweet, with a subtle citrus brightness that keeps the drink from feeling overly heavy.