HEUTE / Everyday Espresso Blend

Hazelnut, Milk Chocolate, Cherry

Roast Level:

Recommended Brew Methods:

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 Tullu Demtu - Washed - 15%

Peru Segundas - Washed - 10%

Tasting Notes: Hazelnut, Milk Chocolate, Cherry

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 1,100 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.

Tullu Demtu the name of a nearby mountain - traces its roots back to 1945, when Mr. Aaga Dinsa established a coffee farm in Kuri Kebele. His commitment to quality and tradition was passed down to his son, Mr. Fikadu Aaga, who continued to nurture the family farm while supplying high-quality coffee to local markets. In 2015, inspired by this rich heritage, Mr. Habtamu Fikadu founded Kuri Mountain Coffee with the vision of elevating the family legacy to new heights. The company revitalised the original farm and built a state-of-the-art processing facility in Gidami town, blending traditional values with modern innovation. In 2025, Kuri Mountain further strengthened its operations by opening its own dry mill in Addis Ababa, allowing greater control over every stage of the supply chain. This Grade 4 coffee is sourced from farmers located around the Hambela and Uraga areas of the Guji Zone. In total, Kuri Mountain works with nearly 400 farmers cultivating over 1,000 hectares of land. For G4 production, the company purchases carefully selected dry cherry (Jenfel) directly from farmers, primarily from its outgrower network. Selection is meticulous and based on colour, maturity, and odor, as not all Jenfel meets the quality standards required for Grade 4. Once selected, the coffee is milled at the Gidami site to remove the dried cherry husk. It is then transported to Addis Ababa, where it undergoes final milling and preparation for export.

Segundas This lot is a value-focused blend created by Falcon’s team in Jaen, in Peru’s Cajamarca region, using coffees from producers in Huabal and Chirinos. Producers deliver parchment coffee to Falcon’s Jaen warehouse, where each lot undergoes detailed quality analysis and cupping before a price is offered. Even top-scoring coffees include a small percentage of second-grade beans, which are separated at the dry mill. To increase purchase volumes from partner producers and improve the prices paid to them, Falcon combines these second-grade beans into a dedicated blend alongside their microlots. Through ongoing agronomy training led by Auber Terrones, the goal is to reduce lower-grade output and increase farmer earnings for long-term farm investment. Named after the nearby city of Chachapoyas in the Amazonas region, this blend offers strong quality and great value as a reliable base for blends.