Boulder Blend

Origin

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Bright
  30
• Clean
  20

We love blending coffees. By selectively combining washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. and naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge./honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural.-processed coffees, Boulder BlendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. unites ripe and fruity flavors with clean, juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. qualities. We don’t buy coffees specifically for blending. Instead, we craft every batch of Boulder Blend from our limited headline coffees. Boulder Blend’s components may change slightly week to week, but it's always fruity, bright and balanced — a coffee you'll reach for every day. Process: primarily washed, with some anaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion., natural, or honey Region: global VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: mixed Roast level: Filter/Omni RoastEspresso / omni roastAn 'espresso roast' is developed further for extraction under pressure; an 'omni roast' is profiled to work for both espresso and filter from one bag. Make sure to check that the roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. you've selected is what you're looking for — The UPCOMING ROAST date is listed under the tasting notesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. at the top of this product page, or shop from our rested selection if available! Please read our shipping info page!