Cherrybomb Espresso Blend

Mango | Rose Bud | Hard Milk Candy | Tropical Warmth | Juicy & Bright

Two naturals, both fruit-forward — and they argue productively. The Ethiopian Kayon G1 brings wild tropical intensity; the Brazilian Fazenda Trapia contributes sweetness and body. The result lands somewhere between a fruit bowl and a confectionery shop, with enough brightness to keep it interesting and enough sweetness to keep you coming back.

Details

• Origin: Ethiopia (40%) · Kayon Mountain Grade 1 · Natural & Brazil (60%) · Fazenda Trapia · Natural
• Process: Natural — both components; whole cherry dried in the sun, concentrating fruit sweetness and body
• Roast: Medium-Light · Espresso
• Best for: Espresso, Long Black, Flat White, Latte

The Story

Cherrybomb is built on a simple premise: two of the most naturally sweet coffees we work with, combined to amplify each other rather than cancel out. The Kayon Grade 1 is the same lot used in our Kayon single-origin espresso — vivid tropical fruit, a natural of real intensity. Here it plays the lead.

Fazenda Trapia in Brazil provides the ballast: a natural-processed lot with the sweetness and body that stops a fruit-forward espresso from feeling thin or one-dimensional in the cup. The Brazilian component also carries through milk — rounding the fruit notes into something that holds through steaming without disappearing.

In the Cup

Black: Mango opens immediately — vivid, tropical, and direct. Rose bud adds a floral warmth in the mid-palate; hard milk candy sweetness lingers on the finish.

With milk: The fruit softens into a creamy tropical sweetness. Caramel and mango carry through; the rose note becomes a background warmth. Satisfying and moreish.