🆕 Peachylicious - Fruity Blend (Espresso)

• Origin: Ethiopia + Colombia
• Producer: Anbessa + Jairo Arcila 
• Region: Adame Kebele, Gedeo + Santa Monica 
• Process Method: Natural + Lychee Co-Fermentation
• Varietal: Heirloom + Pink Bourbon 
• Altitude: 1700-2250 masl

First, co ferment coffees are expensive to produce. Behind every lot is countless hours of research, experimentation, and trial and error before it even reaches our roastery. By supporting these coffees, we're also supporting producers who continue to push boundaries and invest in growing even better coffees for the future.

Secondly, we see these coffees as one of the most exciting entry points into specialty coffee. Their bold, fruit forward flavours are often what spark curiosity and pull new consumers into the world of specialty coffee. They are approachable, memorable, and create that “wow” moment that opens the door to everything else.

From a roasting perspective, balance also matters. On their own, some co ferment coffees can be quite intense and direct. By carefully blending them with a complementary coffee, we soften the edges, build more structure, and create a cup that's sweeter, more balanced, and easier to enjoy, while still letting the co ferment character shine.

Finally, blending helps us keep these coffees more accessible. It allows more consumers, especially those just getting into specialty coffee, to experience these unique flavour profiles at a more approachable price point. In that way, we’re not just showcasing innovation, we’re also helping more people take their first step into specialty coffee in an exciting and enjoyable way.