HOUSE BLEND
Østerbro Blend
Østerbro Blend
The Østerbro Blend is crafted to embody the essence of rich chocolate and velvety cream, with delightful undertones of roasted nuts and zesty orange peel. It's a masterful fusion of flavors that evokes a sense of timeless sophistication and cozy comfort. This beloved blend is a true classic, ensuring each cup delivers consistently exceptional experiences.
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Bean Composition
Bean Composition
60% Brazil Rancho Grande
30% Tanzania Igale
10% Ethiopia Suke Kuto G2
Processing
Processing
Rancho Grande: Natural
Igale: Washed
Suke Kuto G2: Washed
Variety
Variety
Rancho Grande: Yellow Bourbon
Igale: N39, KT423
Suke Kuto G2: Kurume and Welicho
Altitude
Altitude
Rancho Grande: 1200 MASL
Igale: 1700-1800 MASL
Suke Kuto G2: 2000 MASL
Brazil Rancho Grande
Rancho Grande Farm, founded in 1933 by Mr. Aneite Reis, is now run by his son José Carlos and grandson Flávio. In addition to coffee, the farm produces dairy and meat. Committed to high-quality, sustainable coffee production, they prioritize environmental care and employee welfare, offering on-site housing and subsidized essentials. The farm has invested in drying boxes to improve coffee quality and focuses on refining every step of production for the specialty market.
Tanzania Igale
This coffee comes from Igale AMCOS in the Mbozi district of Songwe, where 443 smallholder farmers from six surrounding villages contributed cherry. Traditionally focused on home-processed parchment, the cooperative produced part of this lot as fully washed for the first time, investing in a Penagos eco-pulper to improve quality and consistency. Cherries were delivered in the evenings, pulped, graded, and fermented for 24–48 hours before soaking and drying on raised beds for up to 14 days. With plans to expand drying capacity and encourage more farmers to deliver fresh cherry, Igale AMCOS is steadily building toward higher volumes and improved cup quality.
Ethiopia Suke Kuto G2
Suke Kuto is a regenerative farm led by Tesfaye Bekele, who rebuilt the Guji landscape after devastating bushfires by replanting native trees and coffee varieties. Spanning 221 hectares and working with more than 170 smallholder partners, the farm follows a circular, sustainable approach where organic matter is continually recycled to enrich the soil. Cherries are depulped with an Agaro pulper, fermented for 35–48 hours, and dried on raised beds for 9–15 days at 2,200 masl, resulting in a clean, vibrant washed profile rooted in community and responsible farming.