After a long winter in 2015, as we waited for the flowers to bloom, we worked on a new blend. The idea was to create a coffee that maintained the complex fruit flavours we love in Butterfly Kiss but with a gentler, rounder finish. We paired washed Ethiopian coffees with the nutty chocolate notes inherent in Central American coffees and, as the flowers finally began to bloom, the name came to us: Sakura, or cherry blossom in Japanese.
 
 

50% Ethiopia Worka - Washed Process

20% Ethiopia Dika Gabe - Washed Process

30% Guatemala La Maravilla - Washed Process

Cupping Notes: Cherry Blossom / Apricot / Lemonade

 

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