Seasonal Blend - Espresso

About This Coffee

This blend has a velvety texture, with notes of orange, raspberry, and milk chocolate. This espresso blend perfectly complements the beginning of Spring, with its balance of creamy richness and delicate florals. La Soledad (85%) comes from Antigua, Guatemala, and is produced by Ana Lucia Zelaya and her husband, Don Rony Asensio. As Rony told us, “Everything we do is done with love”. La Soledad regularly produces stunning coffees, and this one is no exception – it is rich and chocolatey, with beautiful floral notes. Hadeso Natural (15%) was grown by some 500 farmers in Ethiopia’s Guji area and naturally processed at the Hadeso washing station. Coffees from Guji are recognised for their unique cup profiles – which are driven by the area’s high elevations and rich, fertile soil. Hadeso is a fantastic example of a coffee from the Guji area. It is rich and creamy, and contributes a lovely, jammy sweetness to this versatile and complex espresso. La Soledad sits on the slopes of Hunhapú Volcano, in the heart of Antigua. All the coffee trees at La Soledad grow under a canopy of Grevillea shade trees, which protect them from frost and too much sun and encourage the cherries to ripen slowly. Coffees from Guji are prized as a result of the area’s high elevations and rich, fertile soil. La Soledad sits on the slopes of Hunhapú Volcano, in the heart of Antigua. All the coffee trees at La Soledad grow under a canopy of Grevillea shade trees, which protect them from frost and too much sun and encourage the cherries to ripen slowly. Coffees from Guji are prized as a result of the area’s high elevations and rich, fertile soil. La Soledad sits on the slopes of Hunhapú Volcano, in the heart of Antigua. All the coffee trees at La Soledad grow under a canopy of Grevillea shade trees, which protect them from frost and too much sun and encourage the cherries to ripen slowly. Coffees from Guji are prized as a result of the area’s high elevations and rich, fertile soil.