Janis Joplin

For this blend, we wanted to create somewhat of a throwback style blend, using a little more roast to capture a profile that we might imagine being brewed up in a 1960's coffee house in San Francisco. We felt that Santa Barbara, a washed coffee from Colombia, would be a fun one for this because even with more heat and time added to the roast, there is still some complexity that peeks through. We paired this with a newly landed washed Sarchimor from several of the farms owned by the Pacas Family at Cafe Tuxpal, an expression we haven't seen from them, as we typically see this coffee being processed as a natural. These Sarchimor cherries were harvested from different farms they have in the Santa Ana region and processed at their central mill, with this washed expression creating a cup that has a baking spice, brown sugar-like profile, adding a good amount of sweetness to the blend!