Our latest Seasonal Blend is made up of two delicious coffees from Guatemala and Kenya. It perfectly complements the season, with its notes of stewed apricot and plum, and rich dark chocolate finish.
Santa Clara makes up 85% of the blend, and was grown by our long-time friend and producing partner, Ricardo Zelaya, in Antigua, Guatemala. We have had the pleasure of sourcing from the Zelaya family since we first opened in 2009, and in the years since our relationship with Ricardo has blossomed into a wonderful friendship based on mutual respect and admiration. This coffee contributes a rich, chocolatey base to the blend.
A Kenyan coffee, Kiangundo, makes up the remainder of the blend (15%). It comes from a collection of small producers who are members of the Kiama Farmers’ Cooperative in Nyeri. Their coffee contributes a lovely fruitiness to this comforting and versatile espresso.
