This is going to be a HIT! 🤷‍♂️

We spent many weeks looking for coffees that complement each other perfectly. Thousands of samples were tasted, Milan tried hundreds of combinations to find the right ratio and roasting curve. Then there were countless sleepless nights during which we thought of nothing but how the hell it was going to be called. And then finally, one sunny, May morning, it came. Shot 18-28-38. We knew right then and there it was gonna be a HIT. I mean, hopefully.

Well, what we really wanted was an easy-to-set-up, unpretentious espresso that would please just about everyone. By combining coffees from Guatemala and Brazil in a 60/40 ratio, we’ve created an awesome blend that tastes great with and without milk. The result is an easy-drinking, easy-setting coffee with a creamy texture and full body. So if you’re looking for something that you will set up right away in one shot and it’s finger licking good, I’ve got good news for you. Your search is over 💥

Guatemala El Sendero (60%)

This coffee is a blend of coffee from small farmers in the Huista region of Hueuetenango who are all members of the El Sendero Cooperative. El Sendero Cooperative provides coffee producers support and information around Concepcion Huista in Huehuetenango region. The cooperative was formed in 2016 and it has grown rapidly. It currently serves 659 members, of which 350 produce coffee. The cooperative now operates its own receiving warehouse in order to make it easier for its members to reach the market with their high quality coffees.

Brazil Brioschi Family (40%)

As soon as the Brioschi family arrived from Italy to Brazil in 1950 they set about coffee farming. In 1985 Anacleto Brioschi, with the help of Antonio, Reginaldo and Gilberto, began to plant the farm exclusively with coffee, moving away from other crops. By the year 1999 they were able to purchase a huller to further improve quality and bring all elements of the preparation of coffee within the farms operations. The farm these days is planted with 20,000 Arabica trees, mostly consisting of Catucai, and Red and Yellow Catuai.
Whenever possible, the Brioschi family participates in local training, courses and seminars to improve their quality. They are currently particupating as a volunteer research producer at the Federal Institute of Espirito Santo. It is in part, due to this course and others that they have found ways to improve fertilisation, pruning and post-harvest techniques. All in all, they have seen quality grow year on year and are now able to regularly produce 84-85 point scoring coffees.

And this is our new HIT. Hope you will love same as we do and we are looking forward for your opinions! 😍