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 3/31, the blend components for Rainbow Hopper will be:
Taipiplaya / Washed Field Blend / Caranavi, Bolivia
Karambi / Washed Bourbon / Nyamasheke, Rwanda
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Sorting Level
4-5% (Taipiplaya) - 8-9% (Karambi)
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
Red Bourbon (Karambi) - Field Blend (Taipiplaya)
This combination of freshly harvested varieties give the blend a refreshing sweetness and liveliness in the cup. The Red Bourbon specifically adds a bit of a deeper, brown sugar syrupy as an espresso.