Blood Orange, Cacao, Cherry, Peach

50% Guji Uraga Washed

50% Guji Uraga Natural

1750-1800 masl


Let us introduce to you our newest espresso blend, LandSpeed. We decided to kill of Espresso Neat, and rename it with a more versatile, and timeless feel to it. We also wanted to get away from the word “Espresso”, and rather just say “Blend”. Landspeed will always consist of two in season coffees that work together in such a way to bring balance, acidity, and overall complexity to the cup with or without milk. When we first started with the “neat” blend, we used to roll pretty regularly with a natural processed coffee, and a washed coffee. We missed that profile so we have decided to bring that idea and taste profile back to life. This particular blend is especially rad due to the two coffees that are in the blend. Both coffees are the exact same coffee, just processed two different ways, washed, and Natural. The coffee is from the Oroimia Zone of Ethiopia . Ethiopia Guji Uraga is sourced from 600 family-owned farms organized around Feku Jiberil, at his coffee washing station located in the town of Tomme within the Guji Zone of the Oromia Region, Ethiopia. Coffee producers deliver their ripe cherries to the Feku’ s washing station where the cherries are sorted an immediately placed on raised beds and dried over a period of 18 to 21 days, or are depulped and fermented , or washed for up to 24 hours. The raised drying beds are carefully constructed to ensure proper air circulation and temperature control for an optimal drying process. Cherries are also turned regularly on the beds to prevent damage during the drying process. The cherries are stored in a local warehouse after the moisture is reduced to between 11.5 and 12 percent. Then the beans are transported to Addis Ababa, the capital of Ethiopia, to be milled and bagged prior to export. The coolest thing about this blend is that simple fact of the coffees actually being the same coffee. We found that they play with each other in such a way that the similarities in flavors compliment and become more soluble with one another regardless of the processing. Then, because of the difference in processing, the difference in flavor and acidity and overall juciness really create the complexity of this coffee. We also work very hard to roast each coffee to different profiles separately, but taking into consideration their solubility with one another, so the play even better when subjected to an espresso machine. We do this by using all the latest scientific toys such as refractometers to measure the TDS of each coffee after roast. We then try and adjust each roast to match the TDS output so that the solubility from the one coffee to the next is the same all across the board. This takes lots and lots of time and tasting, and we hope that you enjoy the end result as much as we do.

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