Bloom Pop

Process: Natural | Origin: Colombia, Ethiopia Tasting Notes: Stone Fruits, Ripe, Punchy

This expressive blend of beans comes from a wonderful natural Colombian bean and a clean Ethiopian bean from West Guji.

This Colombian lot comes from Jermy Pedraza at Finca La Joya in Nariño, Colombia. Grown at high elevation and processed with intention, these cherries were fermented anaerobically for five days using a starter culture from previous fermentations, then slowly dried to lock in intensity. The result is deeply ripe and saturated, pushing forward jammy fruit, heavy sweetness, and a slightly wild edge that gives the blend its backbone.

The single origin Ethiopian comes to us from Mulugeta Ayele’s farm in the highlands of West Guji. Produced with care and precision, this natural process coffee is bursting with juicy fruit character. Bright blueberry, stone fruit, and citrusy yuzu layered over a delicate sweetness and floral lift.

Blended together this creates a loud, fruit driven cup that lives up to the name. The Ethiopian keeps things lifted and expressive while the Colombian brings depth and density. It drinks like ripe stone fruit at peak season. Sweet, punchy, and hard to ignore.

This coffee is versatile and works well with all brewing methods.