DETAILS
ORIGIN: Ethiopia | Indonesia
PRODUCER: Smallholders
VARIETY: Heirloom | S795
PROCESS: Washed | Raised-Bed Dried
REGION: Yirgacheffe | Bener Meriah
ELEVATION: 2200 M
ROASTER: Probat P25
LEVEL: Moderate Medium
EXTRACTION: Espresso | Filter
NOTES: Brown Sugar | Cocoa Nib | Dried Cherry | Candied Pecan
STORY
This blend brings together two distinctly expressive origins—Ethiopia and Indonesia—to create a cup rooted in sweetness, depth, and balance. Designed for both espresso and filter, the profile leans comforting and structured while maintaining clarity and nuance.
Moderate Medium roasting emphasizes caramelized sugars and rounded body, allowing layered sweetness and gentle fruit to emerge without overshadowing the coffee’s grounding cocoa and nut character. The result is a cup that feels familiar yet dynamic—rich enough to anchor milk drinks and clean enough to enjoy on its own.
ORIGIN — BLEND
Ethiopia | Yirgacheffe
Coffees from Yirgacheffe are celebrated for their clarity and aromatic complexity. Grown at high elevations and produced by smallholders, Ethiopian heirloom varieties contribute lifted sweetness, subtle fruit character, and refined structure. In this blend, Yirgacheffe adds brightness and dried cherry–like nuance that elevates the cup.
Indonesia | Sumatra
S795 from Sumatra brings depth and grounding to the blend. Grown in the highlands of Bener Meriah, these coffees are known for their body, cocoa-driven richness, and warm spice undertones. Washed processing and raised-bed drying preserve cleanliness while maintaining the weight and sweetness Sumatra is known for.
This blend is composed of mixed varieties commonly grown across Africa in Ethiopia and Kenya. These selections are chosen for cup quality and reliability, working together to deliver approachable
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 categories that better communicate how a coffee presents in the cup.
DEVELOPMENT
Our roast categories describe development, not darkness. Development is shaped by both time and temperature, and we make small, precise adjustments to balance acidity and sweetness. The goal is restraint—allowing the coffee’s origin character to lead, with roast acting as support rather than emphasis.
PREFERRED EXTRACTION
Filter & Espresso
The QC team calibrates this coffee for dual use. Expect a sparkling, fruit-driven cup on filter and a sweet, syrupy espresso with layered acidity. Grind calibration is essential: too fine leans bitter; too coarse drifts sour—balance sits in the middle. We aim for vibrant, mouthwatering acidity, clear and persistent sweetness, approachable complexity, and a structured, pleasant mouthfeel—every cup, every time.
EXTRACTION
Coffee contains a wide range of soluble compounds that dissolve at different stages during brewing. Early extraction yields acids and salts, contributing brightness and structure. Mid-extraction introduces simple and complex sugars that create sweetness and balance. Late extraction brings fats and bitter compounds, adding body, texture, and stability.
Great coffee is the result of balance across all three stages. When extraction is misaligned, flavor tells the story: sour, salty, or thin cups indicate under-extraction, while bitterness or a dry, lingering finish points to over-extraction.
DIALING IN
Dialing in is the pursuit of balance—and grind size is the most powerful variable you can control. Finer grinds increase surface area and speed extraction, while coarser grinds slow it down by limiting access to soluble compounds. Too fine, and bitterness dominates. Too coarse, and acidity overwhelms. The ideal grind sits between the two, unlocking sweetness, clarity, and structure.
This is why we recommend grinding fresh and provide brew parameters for every coffee we release. New coffees can take a few brews to dial in—but with the right guidance, balance is always within reach.
BREW GUIDE - ESPRESSO
Equipment: La Marzocco Linea
Recipe:
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Dose: 17g
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Yield: 42g
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Time: 25 seconds
- Pressure: 0-3.5s 9 Bar
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Notes: Balanced, sweet, excellent with milk-based drinks
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Recommended Drinks: 6oz Flat White, 8-12oz Latte
BREW GUIDE — FILTER
Method: Origami Dripper / Hario Cone Filter
Coffee: 20 g
Water: 300 g @ 200°F
Grind
Size: 950 µm (medium-coarse)
Brew Steps
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0:00 — Bloom with 40 g
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0:30 — Center pour to 120 g
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1:20 — Spiral pour to 180 g
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2:00 — Spiral pour to 220 g
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2:40 — Spiral pour to 300 g
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3:20 — Drawdown complete
Target Brew Time: ~3:20 minutes
Featured Equipment
Extraction Notes
This recipe highlights clarity and sweetness with balanced acidity. If the cup tastes thin or sour, grind slightly finer. If bitterness develops, grind coarser or shorten the brew time.
A balanced expression of sweetness and structure—approachable, layered, and built for versatility across brew methods.
