IN BLOOM: Ethiopia + Guatemala

Tastes Like: FUZZY PEACHES, GRAPE JUICE, DARK CHOCOLATE + RAISIN

Medium Roast: 340g & 5LB BAGS

ETHIOPIA 50% 

Region: Yirgacheffe
Farm: Various Smallholder
Varietal: Heirloom
Altitude: 1830 - 1890 m.a.s.l
Processing: Washed

GUATEMALA 50%

Region: Atilan
Farm: San Pedro
Varietal: Bourbon, Caturra, Catimor, Maragogype + Pache
Altitude: 1700 m.a.s.l
Processing: Washed

In Bloom is a blend for the experimental coffee fan with a sweet tooth. In Bloom is a 50/50 blend of coffees that highlights the best of what’s in season. We source fruit-forward coffees from smaller farms and roast them to highlight their unique character.

This blend changes with the seasons and will always surprise you.

WATCH OUR FRIEND MANIFEST A WARMER WEATHER WITH IN-BLOOM ESPRESSO

ABOUT ETHIOPIAN COFFEE

Unlike most coffee-growing countries, the coffee plant originated here, not introduced through settlement. Instead, growing, processing, and drinking coffee is part of everyday life and has been for centuries.

There is 99% more genetic material in Ethiopia’s coffee alone than in the rest of the world; the result is a coffee lover’s dream. No coffees are spoken of with the reverence or romance that Ethiopian coffees are.

Coffee is still commonly enjoyed as part of a ceremonial preparation, gathering family and friends. The senior-most woman of the household will roast the coffee in a pan and grind it fresh before brewing. The process takes about an hour from start to finish and is considered a regular show of hospitality.

ABOUT GUATEMALAN COFFEE

Coffee came to Guatemala in the late 18th century. European immigrants were encouraged by the Guatemalan government to establish plantations. The government distributed seeds and young coffee plants, and by the late 1800s Guatemala was exporting nearly 300 million pounds of coffee annually.

A large percentage of Guatemala’s population identifies with one of more than 20 officially recognized indigenous groups. Most farmers are smallholders who are either working independently of one another or formally working in cooperative associations.

In 1960, coffee growers developed a union, which has since become the national coffee institute Anacafé, a research centre and financial organization that provides loans and supports growers throughout the various regions.

Starting in 2012 and lasting for several years, an outbreak of coffee-leaf rust proved a tremendous obstacle for coffee production in the country, reducing yields by as much as 25% and causing the government to declare a state of emergency. Anacafé has been working closely with World Coffee Research on various trials and research that will hopefully result in future protection and prevention of similar outbreaks and provide more productive harvests for smallholder farmers.