Ethio-Jazz Espresso Blend — The Second Movement

Honeysuckle | Grape | Pomelo | Stone Fruit | Bright & Round

Ethio-jazz was born from collision: Armenian refugees in 1950s Addis Ababa brought Western jazz instrumentation to Ethiopian pentatonic melodies. This blend is named for that tradition — two bean that don’t belong together on paper but make something entirely their own in the cup. The two Guji brings wildness and fruit; refinement and spice. In jazz, the second movement is where a player stops demonstrating competence and starts revealing character.

Details

• Origin: Ethiopia · Guji regions · Blended lot
• Process: Washed and natural lots blended
• Roast: Espresso
• Best for: Espresso, Long Black, Flat White, Latte

The Story

Ethio-jazz emerged in the 1950s through Nerses Nalbandian and was later transformed by Mulatu Astatke, who combined the pentatonic melodies of Amharic music with Western jazz to create something that belonged to neither tradition. Our Ethio Jazz blend follows the same logic. Two Guji component — a natural — brings fruit intensity and wildness, and — a washed lot — brings refinement, structure, and spice. Neither would be as interesting alone.

In the Cup

Black (long): Honeysuckle and light florals on the nose. Grape and pomelo in the cup — bright, clean, and vivid.

Short black / espresso: The florals give way to something warmer: roasted pumpkin and yam, with a gentle lingering sweetness. More body and earthiness.

With milk: Stone fruit and caramel emerge as the florals soften. Approachable and well-rounded.