80% of this espresso blend is made up of La Soledad from Guatemala. The farm is owned and run by Ana Lucia Zelaya and her husband Rony Asensio, both of whom come from longstanding coffee-producing families. “Everything we do is done with love,” Rony told us, and this is evident in the couple’s attention to detail, their commitment to constantly innovate and improve, and the respectful, inclusive environment they’ve created for their team.
At harvest time, the ripest coffee cherries are picked and meticulously processed using the washed method, before being dried on patios and later in covered greenhouses. La Soledad adds body and chocolate notes to the blend.
20% of this espresso comes from the Aroresa washing station in Ethiopia’s Sidamo zone. This area is famous for coffee production – its high elevations and cool climate create ideal growing conditions for high-quality coffee. Coffee has been growing here for centuries, and it’s an important source of income for rural households.
Aroresa washing station is privately owned by Wochesa Achiso, who buys coffee from around 700 local producers, most of whom farm organically on small plots of land (2-5 hectares in size). During harvest, producers hand-pick their ripe cherries and deliver them to the station, where they are carefully wash-processed, and then dried on raised beds – first under cover and then in the sun. Aroresa contributes caramel notes to the espresso, as well as a lovely fruity finish.
