HOUSE BLEND

DETAILS

 ORIGIN: Costa Rica | Guatemala | Honduras

PRODUCER: Smallholders

 VARIETY: Mixed

 PROCESS: Washed | Raised-Bed Dried  

 REGION: Tarrazu, Huehuetenango, Ocotepeque

 ELEVATION: 1550 M

ROASTER: Probat P25

LEVEL: Moderate Medium 

EXTRACTION: Espresso | Filter

  NOTES: Baked Apple | Milk Chocolate | Brown Sugar | Mandarin Orange
 

STORY

House Blend is our go-to everyday coffee—crafted for balance, reliability, and enjoyment from the first sip to the last. Built from a thoughtful blend of coffees sourced from Costa Rica, Guatemala, and Honduras, it reflects what we value most in a daily roast: approachable sweetness, steady depth, and a clean, comforting finish.

Familiar yet layered, House Blend combines smooth, classic flavors with gentle clarity—making it equally suited for morning drip, midday pour-over, or a relaxed afternoon French press. It’s the cup you return to for consistency, character, and a coffee that simply works.

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ORIGIN- BLEND

Costa Rica

Coffees from Costa Rica are known for their clarity and balance. Grown at high elevations and carefully processed, they often contribute clean acidity, caramelized sweetness, and a refined structure, bringing brightness and precision to the blend.

Honduras

Honduran coffees provide the backbone of sweetness and body. Typically offering milk chocolate, brown sugar, and soft fruit notes, they add depth and approachability while supporting consistency across brew methods.

Guatemala

Guatemalan coffees contribute complexity and structure. With profiles often marked by cocoa, subtle citrus, and a firm, balanced body, they enhance the blend’s richness and provide a grounding, classic finish.

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VARIETY- MIXED

This blend is composed of mixed varieties commonly grown across Central America. These selections are chosen for cup quality and reliability, working together to deliver approachable sweetness, gentle acidity, and a smooth, well-rounded structure.

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PROCESS — WASHED

Washed coffees are processed at a wet mill, also known as a washing station—where freshly harvested cherries are sorted, depulped, fermented, rinsed, and dried. This method is highly structured and labor-intensive, designed to remove all fruit material from the seed before drying.

After depulping removes the outer skin and some mucilage, the remaining fruit is broken down through short, controlled fermentation in water-filled tanks or channels. While often unexpected, all washed coffees undergo fermentation to some degree. Once complete, the seeds are thoroughly rinsed until clean, leaving only a thin protective layer of parchment.

Drying typically takes place on raised or perforated beds, allowing consistent airflow and even moisture reduction. Though washed processing requires significant water use, it often produces coffees known for clarity, floral aromatics, and bright citric acidity—a clean and expressive cup profile.

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DRYING — RAISED-BED DRIED

Drying takes place on traditional raised beds, optimizing airflow and allowing for an even, extended drying period. This method stabilizes moisture content, preserves aromatics, and maintains Burundi's distinct clarity and vibrancy.

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ROAST LEVEL — MODERATE MEDIUM

Agtron (Gourmet Scale)
Whole Bean: 65-70
Ground: 

Moderate Medium roasting emphasizes balance and caramelization while preserving clarity. Coffees at this level present rounded sweetness, softened acidity, and a structured, medium body, often expressing notes of cocoa, honeyed sugars, and gentle fruit.

This roast level is designed for versatility—performing consistently across espresso and filter preparations without sacrificing depth or approachability.

ROAST

Roast color is measured using an Agtron M Basic III spectrophotometer and reported on the Agtron Gourmet scale. Readings are calibrated hourly to ensure consistency. Each value represents a single roast unless noted otherwise.

While roast color doesn’t define flavor on its own, it provides a reliable reference point. To complement this data, our cupping team assigns roast categories that better communicate how a coffee presents in the cup.

DEVELOPMENT

Our roast categories describedevelopment, not darkness. Development is shaped by both time and temperature, and we make small, precise adjustments to balance acidity and sweetness. The goal is restraint—allowing the coffee’s origin character to lead, with roast acting as support rather than emphasis.

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PREFERRED EXTRACTION

Filter & Espresso

The QC team calibrates this coffee for dual use. Expect a sparkling, fruit-driven cup on filter and a sweet, syrupy espresso with layered acidity. Grind calibration is essential: too fine leans bitter; too coarse drifts sour—balance sits in the middle. We aim for vibrant, mouthwatering acidity, clear and persistent sweetness, approachable complexity, and a structured, pleasant mouthfeel—every cup, every time.

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EXTRACTION

Coffee contains a wide range of soluble compounds that dissolve at different stages during brewing. Early extraction yields acids and salts, contributing brightness and structure. Mid-extraction introduces simple and complex sugars that create sweetness and balance. Late extraction brings fats and bitter compounds, adding body, texture, and stability.

Great coffee is the result of balance across all three stages. When extraction is misaligned, flavor tells the story: sour, salty, or thin cups indicate under-extraction, while bitterness or a dry, lingering finish points to over-extraction.

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DIALING IN

Dialing in is the pursuit of balance—andgrind size is the most powerful variable you can control. Finer grinds increase surface area and speed extraction, while coarser grinds slow it down by limiting access to soluble compounds. Too fine, and bitterness dominates. Too coarse, and acidity overwhelms. The ideal grind sits between the two, unlocking sweetness, clarity, and structure.

This is why we recommend grinding fresh and provide brew parameters for every coffee we release. New coffees can take a few brews to dial in—but with the right guidance, balance is always within reach.

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BREW GUIDE - ESPRESSO

Equipment: La Marzocco Linea
Recipe:

• Dose: 17g

• Yield: 42g

• Time: 25 seconds

• Pressure: 0-3.5s 9 Bar

• Notes: Balanced, sweet, excellent with milk-based drinks

• Recommended Drinks: 6oz Flat White, 8-12oz Latte

BREW GUIDE - FILTER

Method: Kalita Wave 185
Coffee: 25 g
Water: 400 g @ 200°F

Grind

Size: 650 µm

Brew Steps

• 0:00 — Bloom with 50 g

• 0:30 — Heavy spiral pour to 160 g

• 0:40 — Spiral pour to 220 g

• 1:00 — Spiral pour to 280 g

• 1:30 — Spiral pour to 340 g

• 2:00 — Spiral pour to 400 g

• 3:00 — Drawdown complete

Target Brew Time: 3:00 minutes

Featured Equipment

• Brewer: Kalita Wave 185

• Grinder: Burr grinder capable of medium grind (≈650 µm)