Blossom Espresso

The idea when building Blossom Espresso is simple: to create a clean, sweet and consistent espresso blend which you can rely on, all year round. While the components change seasonally, the flavour profile remains constant and is always full of sweetness, round in body and with an emphasis on great balance. In this latest iteration we’ve paired Sitio Boa Vista and Las Peñas, the result of which is a blend which we think tastes like caramel, dark chocolate and stone fruit.

60% of the latest iteration comes from Jacinto Hoffmann at his farm Sitio Boa Vista in the municipality of Afonso Cláudio in Espírito Santo, Brazil. Unlike the majority of coffee in Brazil which is processed via the natural or pulped natural method, Espírito Santo’s coffees are typically washed which often leads to cleaner, more complex profiles. Jacinto’s washed catuai is an excellent example of this: Sitio Boa Vista is beautifully clean and provides the blend with a round texture and pleasing sweet notes of caramel and dark chocolate.

The remaining 40% of the blend comes from Pedro Aguilar’s farm Las Peñas, located in Huehuetenango, Guatemala. We have been buying Pedro’s coffee for four years and our sole focus in Guatemala is on developing this relationship over the long term. This washed caturra is sweetness-forward, lifting the blend with a ripe fruit character and soft, clean acidity.