
Vote | Heute Blend
DETAILS
The Heute Blend is an everyday espresso, suitable to be enjoyed by everyone from the seasoned coffee professional to those seeking just a good cup of morning joe. The components of this blend change seasonally, allowing us to always use coffees that are fresh and taste good. While the coffees themselves may change, we aim to always keep the Heute Blend balanced, sweet and easy to use.
Brazil Cafeina Women’s Group - Natural - 75%
Ethiopia Beshasha - Washed - 15%
Peru Chontali - Washed - 10%
Tasting Notes: Roasted Hazelnut, Cherry, Bakers Chocolate
Cafeina Women’s Group As part of the Cocatrel Cooperative in Tres Pontas, Sul De Minas, a group was started in 2021 for female farmers. The Cafeina Group is made up of 1,154 women producers. The idea is to encourage the engagement of these female producers in the decision-making process and every two months meetings occur to improve their education and knowledge and to both increase their visibility in the coffee growing community and promote their involvement. The group at the Cooperative is led by Iandra Vilela who has won awards for leading Women in coffee.
This coffee is a natural lot made up of Mundo Novo and Acaia varieties. The coffee is machine harvested before the grades are separated and then left to dry on the patio for 7-10 days. The coffee is then left to rest for 30 days before being hulled and then delivered to the cooperative. This coffee comes via Falcon, our long term import partners and acts as the base for the espresso blend: providing nutty and milk-chocolate flavours.
Beshasha Mustefa Abakeno is a dedicated smallholder farmer based in the highlands of Jimma, Western Ethiopia, where he cultivates coffee on his 18-hectare farm at 2,040 meters above sea level. Sourcing diverse coffee varieties from the Jimma research center, Mustefa blends traditional and innovative processing methods to produce both Fully Washed and Natural coffees. Limited by water availability, his fully washed coffees undergo a short fermentation, resulting in a light honey-like profile.
Since becoming an exporter in 2018, Mustefa has expanded his operations significantly, founding the Beshasha wet mill and partnering with local outgrowers. His collaboration with the Falcon team and agronomist Harun has brought notable improvements in cherry selection, drying, and overall quality control. Investments in infrastructure, including a modern warehouse and new cherry collection sites, underscore his commitment to quality and community development, solidifying his role as a leader in Ethiopia’s specialty coffee movement.
Chontali This coffee comes via Falcon, our long term import partners, who since 2018 have established a warehouse and quality control lab in Jaen, Peru. This coffee originates from the El Basal village in the Chontali district of Jaen, where a small group of producers cultivate it on farms averaging 1.5 hectares at altitudes between 1,400 and 1,900 meters above sea level. This coffee consists of Bourbon and Catuai varieties. Harvesting occurs between July and September. After picking, individual producers wash and pulp the coffee cherries, fermenting them for 48 hours. The beans are then dried either in solar tents for about 14 days or on tarpaulin mats under the sun for around a week, depending on the producer's facilities. Once dried, the coffee is bagged and delivered to Falcon's warehouse in Jaen, where it is weighed, analysed, and cupped to assess quality. A price is then agreed upon based on the perceived cup score. Finally, the coffee is transported to Café Selva Norte SAC for defect checking and bagging before being shipped to the coast.