Daydream | Summer Blend

Roast - Filter + Espresso
Style/Profile - Vibrant
Structure - Vibrant
Region - Ethiopia & Brazil

How do we feel about this coffee?
It feels juicy, bright, and electrifying like a fresh Ontario peach, a fudgsicle on a suburban curb outside the corner store and riding shotgun in your best friend’s Toyota Tercel with a lemonade on route to the big summer bush party.

Coffee Story
This year, our limited summer blend pairs an incredible Ethiopian coffee from the renowned Sidama Region with a natural Red and Yellow Catuai from the Mogiana region of Brazil.

Ethiopia Dale
The main component of this year's blend is a washed Ethiopian coffee with aromatic florals and crisp citrus, grown by local farmers who deliver to the Dara washing station located in Wensho Woreda of the greater Sidamo region. The harvest period is between December and January, with the flowering season starting in January. Dale washing station serves over 750 individual producers in this region. Parchment coffee is dried on African raised beds for up to 15 days. Throughout the drying period, parchment coffee is raked daily and covered with cloth during the hot afternoon.

Brazil Mogiana Gold
The Minor component of this limited blend is from the COCAPIL coffee cooperative in the renowned coffee-growing region of Mogiana, Brazil, with approximately 1,300 award-winning producing members and farms scattered throughout the beautiful microregions of São Paulo and Minas Gerais. It was founded in 2001 by Laércio França Faleiros and twelve other regional producers to enable small and medium-sized farmers to export Brazil's finest coffee to the international market. With a long history in family coffee production focused on the internal market in Brazil, COPACIL and its contributing members have pivoted their focus from quantity to quality, aiming to add value for farmers. This specific lot is a blend of naturally processed red and yellow Catucai.

Origin Details
Region: Sidama, Ethiopia + Mogiana, Brazil
Farm: Various
Variety: Heirloom + Red + Yellow Catucai
Processing: Washed + Natural
Altitude: 1750 to 2000 MASL
Producer: Various Smallholders
Washing Station: Dale

Brewing Recipes
Drip | 16g: 1g | 20g coffee | 320g water | 3 min ( V60)
Immersion | 15g: 1g
Espresso | 2.3g : 1g | 18g coffee | 42g beverage | 27 seconds
Peak Rest time: 5 to 40 days off roast