The Blend

Caramel, Date, Lemon
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Our very first blend and still our sweetheart. Delicately balanced with notes of date, caramel and lemon, it combines our favourite single-origin coffees to create a truly complex flavour profile. It’s no surprise it’s our most popular coffee. For more info download the complete factsheet of The Blend here or read below.



  • Country Brazil, Colombia, Ethiopia
  • Region Sul de Minas, Nariño, Guji
  • Farm Passeio, Inga Aponte, Sasaba
  • Process Natural, Washed
  • Certificate Conventional

Passeio, Brazil

We’re thrilled to finally work with Adolfo Henrique Vieira Ferreira, the owner of Fazenda Passeio. Our green buyer Belle visited his farm several years ago and explains: “Adolfo is by far the most passionate Brazilian farmer I ever met. He’s also president of the Brazilian part of the Specialty Coffee Association and he’s very keen on helping other farmers teaching new techniques and cultivate varietals. Furthermore, Passeio is extremely beautiful and produces some stunning Brazilian coffees!”.

The farm is located in the southern part of Minais Gerais, Brazil, where an abundance of specialty coffees is grown. Owner Adolfo is a real example for others in the Brazilian specialty coffee industry: he puts his heart and soul into his work and is fully committed to obtain the highest quality. Compared to other Brazilian farms, Passeio is relatively small. Whereas machine plucking is the standard here, the coffee at Passeio is picked by hand and by the use of hand machines. The Vieira Ferreira family has been producing coffee in the region for over three generations. They do their absolute best to improve and increase productivity with respect to the environment and the local workforce, which is a large part of the operation. In all their work, they emphasize on social improvement: all of the local workers receive social support, such as schooling, workforce training, and environmental education.

Inga Aponte, Colombia

The Inga Aponte farm is in the Nariño region in the South of Colombia where it sits at an altitude of 2,150 metres above sea level. Here, the fertile volcanic soil enriches the taste of the cherries, resulting in a full-bodied coffee with sweet notes of milk chocolate, hazelnuts and melon.


The workers at Inga Aponte are known as the Ingas – a community of nomads that once lived in the Peruvian mountains and are descended from the Incas. They form part of a huge project run by the local and central government to replace illegal crops – such as opium – with others. Coffee is one of the main ones.

Sasaba, Ethiopia

The Sasaba washing station is found in the Oromia area, in the Guji Zone near Sidamo. The washing station is pretty remote; Ethiopia was not famous for its great roads, but this one is especially out-of-the-way: Sasaba can only be reached by a six-wheel drive truck. Tsegaye, the owner of Sasaba, is leading a very tight production schedule. Together with Trabocca, the quality of the washing station is improved every year. The ripe, red cherries are produced in the surroundings of the washing station by several smallholders. Smallholders are farmers with an average of ten to fifteen coffee plants per farmer, who also produce crops like maize and peas. This coffee is extremely clean, sweet and super fruity. We were blown away from the very first sip.

Brew advice espresso

  • Dose double espresso 19,5 grams
  • Extraction time 27 seconds
  • Shot weight 40-42 grams

Brew advice filter

  • Dose 15 grams
  • Water 250 grams at 96 degrees
  • Procedure 30 seconds bloom with 50 grams of water, fill up with water to 250 grams
  • Total extraction time 2.30 minutes


Every day we strive to craft coffee like no other. It’s fresh, it’s brewed perfectly and it elevates an experience. Get in touch and we’ll invite you to sample our range of coffee.  We love to tell you more about the origins of each, the farmers we support, how roasting brings out different characteristics – and get to know you too!

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