HEUTE / Everyday Espresso Blend

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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 In 2019, a group for female farmers was established within the Cocatrel Cooperative in Três Pontas, Sul de Minas, Brazil. Known as the Cafeina Women's Group, it comprises of over 1,154 women producers. The initiative aims to promote active participation by women in decision-making processes. Every two months, the group gathers to further their education, expand their knowledge, and enhance their visibility and involvement within the coffee-growing community. The group is led by Iandra Vilela, an award-winning advocate for women in coffee.
This particular coffee is a natural-process lot consisting of the Mundo Novo and Yellow Catuaí varieties. It is machine-harvested, with the beans sorted by grade before being dried on patios for 7–10 days. After drying, the coffee rests for 30 days, then is hulled and delivered to the cooperative. Sourced through our long-standing import partners at Falcon, this coffee forms the foundation of our espresso blend, contributing rich nutty and milk chocolate notes.

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.