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Key Features & Contents:
7 Days of Coffee: Individually portioned 120g bags of fresh-roasted coffee for a full week of enjoyment.
Unmatched Variety: Includes 4 World-Class Single Origins and 3 Signature Blends.
Roast Levels: Mix of Light and Medium Roasts to suit different preferences.
Limited Edition: A special, once-a-year offering—secure yours before it sells out!
Coffee Descriptions:
Yeti | Medium | A classic, comforting blend of Peru, Colombia, and Zambia. Perfect for the everyday cup. |
Yule | Medium | Our quintessential holiday blend, combining the body of Peru with the fruit notes of Ethiopia. Warm and inviting. |
Candy Mountain | Light | Sweet and vibrant, this exciting mix of Guatemala and Colombia offers a bright, unforgettable start to the day. |
Colombia Pink Bourbon (Sebastián Ramirez) | Light | Rare varietal with stunning lemonade and vanilla notes and tropical fruit sweetness. |
Colombia Development Lot | Light/Medium | Collaboration lot from young Colombian producers. Dynamic, fruity, and forward-thinking. |
Kenya Ndaroini AA | Light | Classic profile: bright acidity, intense flavor, grapefruit, peach and honey notes. |
Ethiopia Kefyalew Obese | Light | Beloved Ethiopian lot known for its delicate body and unique watermelon, kiwi and floral notes. |
Each coffee included yields 6 pour overs at 20g doses, or use the whole bag for a 12 cup pot of coffee.
Colombia - Sebastian Ramirez Pink Bourbon
Sebastian is a big fan of Bourbon Rosado. The washed process is one of the cleanest and most balanced in his portfolio. This coffee undergoes no cherry fermentation; it is depulped immediately after harvesting and fermented for 24 to 36 hours before being washed and dried. This is where it all begins—floral and sweet notes spark his imagination to determine which instruments on his farm can bring out the best potential for the rest of the processes on his portfolio.
Sebastian's farm operates as a processing facility rather than a traditional coffee farm. In the 1980s, it was a large coffee estate in Quindío, but today, only half of its original production remains active. He oversees the purchase of cherries grown on the farm and sources select specialty varieties from Huila—currently, his Geisha and some Pink Bourbon come from there. Sebastian is responsible for processing and developing flavor profiles, ensuring the highest quality in every batch. Additionally, he has recently acquired a new farm, where he plans to focus on cultivating more exclusive varietals such as wush wush, Sl 28, etc. that are not easily grown in his region.
Colombia - Young Producer Development Lot
The Young Producer Program is not just about supporting the youth; it’s about highlighting those who have made a deliberate choice about their lives. They have chosen passion over other options. In this Community Lot, Unblended’s aim is to share their mission and recruit new members to the program. By doing so, they continue to learn about other origins, stories, and challenges faced by coffee producers. The program is a blend of small producers contributing to a larger lot to guarantee quality, year-round availability, and a consistent profile.
Ethiopia - Kefyalew Obese Natural Anaerobic
This lot from Yirgacheffe, Ethiopia is produced by Kefyalew Obese, a man who comes from at least four generations of coffee growers. After inheriting the 6-hectare farm from his parents in 2008, Kefyalew began producing Wolisho, a varietal typically found in the Ethiopian highlands. Co-operated with his child, Melesse, the Obeses are trained to pick cherries at optimal ripeness and are constantly experimenting with new processing methods and times. Their proven technique has been trying small lots in many different stations, followed by replicating the best station’s process and continuing in this way until a satisfactory product has been achieved.
Kenya - Ndaronini AA Washed
This washed lot comes to us from the Ndaroini Factory in Nyeri, Kenya. Ndaroini is located around 1700masl on the slopes of Mt. Kenya near the town of Karatina. Under clear skies, the peak of Mt. Kenya as well as the Aberdare ranges are visible. After fully ripe cherries are handpicked, farmers deliver them to Ndaroini to be hand-sorted and weighted. Then, the cherries are pulped and soaked in fermentation tanks for 24 hours. Once processed, the cherries are dried on raised beds for 14-21 days, followed by another around of hand-sorting before being prepared for export.