Rainbow Hopper Espresso

About This Coffee

Our seasonal espresso blend is for the seasoned barista: an excellent pull results in an espresso that is syrupy, balanced, with tons of ripe fruit, sweetness, and zest. As of roast date 11/3, the blend components for Rainbow Hopper will be: La Victoria / Yeast-Innocoluated Blend / Colombia Qunqana / Honey processed Yirgacheffe / Ethiopia SORTING LEVEL 4-5% (LA VICTORIA) - 8-9% (DANCHE) All our roasted coffees are run through an AI-powered optical sorter. This extra step ensures that you receive only the most nutrient-dense, flavorful coffees from each lot. The machine is also capable of removing any foreign objects (corn, metals, rope, to name a few) from the rest of the coffees. The higher the percentage, the more coffee is being removed in order to achieve a truly pristine product. We liken this to how sake-makers "polish" during production in order to reach a higher-quality product. Nothing goes to waste: the rejected coffees are re-roasted and sold to local markets. VARIETY / CULTIVAR FIELD BLEND (LA VICTORIA) - YIRGACHEFFE HEIRLOOM (DANCHE) This combination of freshly harvested varieties give the blend a refreshing sweetness and liveliness in the cup.