A smooth, medium-bodied espresso with layered sweetness and a creamy, rounded texture. Macerated fruit and milk chocolate carry through, finishing clean and balanced. Roasted to work seamlessly with milk while remaining clear and expressive as a straight espresso.

This seasonal espresso blend combines two fresh, new-season coffees from Colombia and Ethiopia. Each component is roasted individually to preserve it’s best character, then blended to create a consistent, versatile espresso that prioritises balance, sweetness and structure.

Region:
50% Colombia, Balboa
50% Ethiopia, Kayon Mountain

Process:
Washed

Colombia – Balboa
Sourced from small producers in the Balboa region of Colombia, this coffee provides the backbone of the blend. Grown at high elevation, it brings depth, structure and a rounded sweetness. In the cup, it contributes milk chocolate, gentle caramel sweetness and a soft, weighty mouthfeel.
Varietals: Caturra, Castillo

Ethiopia – Kayon Mountain
This coffee comes from the Kayon Mountain farm in southern Ethiopia, where high altitude and careful washed processing produce coffees with clarity and lift. It adds brightness and aromatic complexity to the blend, with a fresh fruit character that brings definition and balance.
Varietals: Heirloom Ethiopian varieties

Choose whole beans or ground to your preference - select your grind option after adding to cart.

Roasted for espresso by Assembly in North Melbourne.