Tastes like

Fruit forward, rich, and sweet. A blend that changes with the seasons.

In Bloom is a 50/50 blend built for the experimental coffee fan with a sweet tooth. We source fruit-forward coffees from smaller farms and roast them to highlight their character. This one will surprise you.

The coffee

A seasonal blend that never sits still. In Bloom pairs a natural Ethiopian from Layo Taraga in Uraga with a washed Guatemalan from Pampojila in Atitlan. The Ethiopian brings the fruit and the depth. The Guatemalan brings structure and clean sweetness. Together they hit blueberry jam, heavy cream, and chocolate fudge. The blend rotates with the seasons, so every bag is worth paying attention to.

The blend

Ethiopia sets the fruit. Guatemala holds the frame. The Layo Taraga station works with around 500 smallholder farms in the forested highlands of Guji. Cherry is harvested, sorted for ripeness, and sun-dried on raised beds for up to 25 days with the fruit intact. That natural process is what drives the deep fruit and chocolate character. Pampojila in Atitlan is a historic single farm on the volcanic slopes surrounding Lake Atitlan, with cool lake winds, rich soil, and half its land preserved as tropical forest. The washed process keeps it clean and structured, balancing the richness of the Ethiopian.

Brew it your way

Built for espresso. Works beyond it. Pull In Bloom as espresso at a 1:2 ratio in 28 to 32 seconds for the full fruit and chocolate experience. It also holds up well as a filter at 1:16 if you want to slow it down and let the florals open up.