THE CLASSIC BLEND

This coffee is a carefully balanced blend combining a natural-processed lot from Brazil’s Cerrado region and a washed lot from Colombia’s Huila region. The Brazil component, grown at approximately 1,000 masl, is cultivated using the Mundo Novo variety and processed as a natural to deliver deep body, chocolate sweetness, and nutty warmth. The Colombia component, grown at 1,500–1,800 masl in the highlands of Huila, is cultivated using the Colombia variety and fully washed to contribute clean acidity, fruited brightness, and structural balance. The blend was designed to create an approachable, everyday cup that performs consistently across brew methods. The natural Brazil anchors the body and sweetness, while the washed Colombia lifts the profile with liveliness and clarity. Milk chocolate, toasted hazelnut, and a gentle hint of dried stone fruit. Smooth body with a soft citrus lift and a clean, sweet finish.

Protect the Work in Every Bean

Freshness isn’t simply about time — it’s about control. Exceptional coffee deserves storage that honors the craft behind it. These principles keep your beans expressing their full origin character, processing detail, and intended flavor potential.

The Essentials
– Store whole beans in an airtight, opaque container. The original bag with its one-way valve is designed for this — simply press out excess air, roll the top down tightly, and secure it.
– Keep in a cool, dark cupboard, stable between 15–25°C. Avoid stoves, windowsills, and warm appliances.
– Grind on demand. Grinding just before brewing is the single most effective step to preserve volatile aromatics.

What to Avoid
– Fridge storage. Coffee is hygroscopic — it absorbs moisture and odours readily. Condensation from repeated opening and closing degrades the beans rapidly.
– The four agents of staling: oxygen, heat, light, and moisture. Control them relentlessly.

Freezing: A Precision Tool
Freezing suspends peak quality when done correctly — and damages it when done carelessly.
– Portion into single-brew or 2–3 day amounts before freezing.
– Seal in airtight vacuum bags, or press all air from heavy-duty zip-top bags.
– Grind directly from frozen (no thawing required — modern grinders handle this well), or let the sealed bag reach room temperature fully before opening to prevent condensation.
– Never refreeze.

Rest Matters: The Peak Window

There is no universal peak window. Resting requirements depend on bean density, processing method, and roast profile.

Many coffees reach full expression between 2 and 4 weeks post-roast. However, exceptionally dense, high-grown lots — such as top-tier Geishas or other high-altitude selections — often need extended rest. These coffees degas slowly and can reach their full aromatic and structural peak at 40, 50, or even 60+ days. Opening too early risks muted aromatics, hollow body, and a carbonic sharpness that masks the coffee’s true character.