Emerald, Seasonal Blend

spring flavours, yet elevated: a sweet and rich blend

○ Black Cherry , Hazelnut, Milk Chocolate
● Dark Plum, Cinnamon, Caramel

from August, 2025

▪ 55% El Salvador: Mauricio Salaverria, Villa Galicia

▸ 25% Guatemala: Los Nacimientos

• 20% Burundi: LMC Project, Mutana Hills Lots 1544




Method	▪ Natural ▸ Washed • Washed
Varietal	▪ Pacamara ▸ Catuai • Red Bourbon
R.Profile	Medium Dark — design for milk, yummy in black too

$18.00

Next Roast: September 01, 2025

Enjoy free delivery on all orders over $69

Our seasonally changing blend is roasted with milk coffee lovers in mind. This blend is our take on what a milk coffee should be: rich, balanced and most importantly delicious.

Balance and structure are the backbone of this blend. Each time we receive a new single origin coffee, we sample roast it to espresso level, slowly developing more sugar to allow for higher extraction. Like blending wine, we combine the standouts of these lots that complement not only each other but retain their shine through milk.

Starting from Aug!

A rich, sweet blend with dark-red stone fruit notes from El Salvador and Guatemala. adding depth and nutty tones from Burundi.

Los Nacimientos, Guatemala - Catuai
Wash Processed

Cherries are hand-picked at peak ripeness and carefully sorted to remove any defects. Depulped on the same day, the beans undergo a washed fermentation before being thoroughly rinsed with fresh water. They are then density-graded and dried on raised beds for 12–16 days, developing clarity, sweetness, and a clean, balanced profile.

Villia Galicia, El Salvador - Pacamara
Natural Processed

Ripe cherries are hand-picked, sorted, and slow-dried on raised beds for 20–30 days.
The farm’s humid, windy climate, clay soil, and 50% shade create ideal growing conditions, with trees reaching 2 meters in nutrient-rich soil.

After drying, beans are stored in pods to enhance sugar and fruit flavours before export. All processing is done on-site, with high altitude and steady winds ensuring exceptional quality.

Mutana Hills #1544, Burundi - Red Bourbon
Wash Processed

The coffee cherries are picked at peak ripeness, sorted by hand and floated in water to remove defects. They are depulped the same day, then fermented twice: 12 hours dry and 24 hours underwater.

After rinsing with fresh water, they’re density-graded and dried on raised African beds for 16–20 days until reaching a moisture content of 10.5%.

It’s Spring! Do you miss the high-quality dark chocolate lingering on your tongue after your milk coffee?

Emerald is a rich, sweet seasonal blend that feels bright and uplifting for spring mornings. Dark-red stone fruit notes from El Salvador and Guatemala bring gentle, juicy sweetness, while nutty depth from Burundi adds warmth and balance. The comforting dark chocolate undertone grounds the cup, making it layered and satisfying.

Soft dark cherry flavours shine through in milk, while hazelnut undertones carry through both black and milk-based drinks. It’s a cup that’s sweet, balanced, and layered.

Milk Coffee - Espresso
• Coffee to Water Ratio: 1:1.6
• Extraction Time: ~24 seconds
• Milk Volume: 80 ml
• Water Temperature: 94 °C

Black - Espresso
• Coffee to Water Ratio: 1:2
• Extraction Time: ~27 seconds
• Water Temperature: 94 °C

• Roast level: Medium Dark
• Total roast time: ~7 minutes 45 seconds
• End temperature: 205 °C
• Development time: ~1:43 (~22% dev ratio)
• Designed for: Milk, yet balanced and enjoyable in black

Why it matters:
This medium-dark roast highlights the rich, sweet character of its origins. Dark-red stone fruit notes from El Salvador and Guatemala provide natural sweetness and brightness, while nutty tones from Burundi add depth and warmth. The roast develops a smooth body that carries beautifully through milk, revealing soft dark cherry and hazelnut flavors. Even black, the cup remains vibrant, balanced, and layered.

Espresso

Ready to open: Day 7 — can be aged and remain unopened til Day 34

After opening: Enjoy within 28 days

Why?
Espresso needs more rest than filter. During the first week, the coffee is still releasing gas, which can cause uneven extraction, mute flavours, and introduce sharp acidity. Allowing it more time lets the flavours settle, producing a more balanced, sweet, and structured cup.

(Once opened, coffee begins to age faster due to exposure to air. Enjoy within this period for the best experience.)

Country/Region