Rainbow Hopper Espresso
Our seasonal espresso blend is for the seasoned barista: an excellent pull results in an espresso that is syrupy, balanced, with tons of ripe fruit, sweetness, and zest.
As of roast date June 16th, the blend components for Rainbow Hopper will be:
Finca Los Jazmines / Washed Pink bourbon / Huila, Colombia
Uteuzi Jimbo AA / Kirinyaga, Kenya
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Sorting Level
3-4% (La Pradera) - 3-4% (Busambo)
All our roasted coffees are run through an AI-powered optical sorter. This extra step ensures that you receive only the most nutrient-dense, flavorful coffees from each lot. The machine is also capable of removing any foreign objects (corn, metals, rope, to name a few) from the rest of the coffees.
The higher the percentage, the more coffee is being removed in order to achieve a truly pristine product. We liken this to how sake-makers "polish" during production in order to reach a higher-quality product.
Nothing goes to waste: the rejected coffees are re-roasted and sold to local markets.
Variety / Cultivar
Microlot Blend (Las Perlitas, Colomboa) - Red Bourbon (Busambo, Burundi)
This combination of freshly harvested varieties give the blend a refreshing sweetness and liveliness in the cup.