News

Elkin Guzman

We're thrilled to offer a very unique coffee from Elkin Guzman! He is a brilliant agronomist with an innovative spirit - a powerful combination for producing incredible coffee. This particular variety is called catiope, and Elkin soaked the de-pulped fruit with panela syrup during fermentation. The syrup doesn't soak in to the seed to make the coffee sweeter, but the sugar does aid in the microbial break down of the fruit. The result is a coffee that scores about 3 points higher than the typical washed processed catiope. Elkin's got something special going on at his farm El Mirador, and we are glad to be a small part of it. Buy here.

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Pink Bourbon varietal from Edgar Motta - COMING SOON!

We'll soon be offering farm specific lots of pink bourbon - the first, from Edgar Motta's farm, Buena Vista! His lot was a stand-out on our recent visit to Huila - intensely aromatic with tropical fruit, candied lemon and red apple. Prepping for the barista comps this year, we had a small portion air-freighted ahead of the rest coming by boat. We also submitted a sample to Coffee Review and are stoked to see it score highest in the latest article with 94 points! http://www.coffeereview.com/new-coffee-roasting-companies-carry-third-wave-torch/ AVAILABLE EARLY MARCH!  

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Coffee Blossom Honey

We are really excited to offer a super tasty honey from Jorge Mendez, owner of Finca El Apiario, in Huehuetenango, Guatemala. The hives are set amongst the coffee shrubs and the bees feed on nectar from coffee blossoms. How cool is that? Our partners Onyx Coffee, who import our coffee from Vista Hermosa, are working with Jorge to sell his honey here in the States and we are delighted to share it with you. Tasting notes from our team include floral, herbal, orange zest and a hint of mescal-like smokiness. Purchase

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Visit to Granja la Esperanza

Earlier in April, Andy had the privilege of visiting four farms owned by Rigoberto Herrera, including Cerro Azul, well known for its award winning gesha variety. Both Dawn and Benny from the Cupping Room in Hong Kong used the Cerro Azul in the World Barista and Brewers Cup competitions this year. Rigoberto and his team are amazing people and good friends - it is an honor to work with them and we look forward to building on this relationship in the future!

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Welcome Miguel Vicuña!

We’re thrilled to welcome Miguel Vicuña to the Sweet Bloom team! This guy has some serious SCAA and BGA street cred and we are pretty excited to put his skills to use. Initially Miguel will take over retail management, but will begin to turn his focus to training and education.

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