HONEYSUCKLE BLEND | Fellow Drops Exclusive

Origin

• 🇪🇹 Ethiopia· Guji
• 🇬🇹 Guatemala
• 🇸🇻 El Salvador

Tasting notes

Character

• Floral
  50
• Clean
  25
• Funky
  20

Just like its namesake blossom’s, our Honeysuckle blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. only comes around every now and then, but when it does, it’s for a special occasion – and what could be better than an exclusive collaboration with our friends at Fellow. Made up of coffees from some of our favorite origins, this blend is sweet and complex. The Pacas family represent El Salvador, one of our longest and most treasured producer relationships, their 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. BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. provides an excellent chocolatey starting point. Roberto Monterro so brings a little more character and a syrupy bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method., all the way from El Moito , in Guatemala. To round things out, we head to the birthplace of coffee, Ethiopia. This naturally processed HeirloomHeirloom (Ethiopia)A catch-all label for Ethiopia's thousands of indigenous, largely uncatalogued coffee varieties — used when a lot's exact genetics are unknown. 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., from the Benti Nenka washing stationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee., in Guji , adds complex fruit notes.