Product Information
Aroma & |
Honey-like, citrus, apricot, passion fruit, and mandarin. |
Roast Level | O OOOO O |
Sweetness | O O O O OO |
Acidity | O OO O O O |
| Body | Medium juicy body, honey-like, slightly creamy, delicate. |
Origin | Café don Antonio, Finca la Mejorana, Quindío, Quimbaya, Colombia Finca Sinaloa, Ana María Trujillo, Huila, Colombia |
Variety | 100% ARABICA |
Process | washed and honey co-fermented |
SCA Score | 84.25 and 86+ |
Blooming Blend: How Two Colombian Coffees Came Together
There are moments when you bring two things together and suddenly something emerges that you wouldn't have expected. This was the case with our Blooming Blend.
Roasting and Blending
Both coffees were roasted as Omniroast separately medium, with a profile that covers both filter and espresso. Through the Post Blending each origin was able to retain its own character. When combined after roasting, the fruitiness of the "Sinaloa" remains vibrant, while "La Mejorana" does not lose its calm structure.
We do not have stock – we roast fresh every week in Oldenburg. This blend was roasted for you on March 24th, 2026.
Brewing Recommendations
Stovetop, drip coffee maker, Chemex, Aeropress, fully automatic, portafilter
Where It All Begins: The Farms Behind the Coffee
Finca La Mejorana – the familiar friend
We have known the owners, the family of Finca La Mejorana in Quindío, for a long time. It is located, like our plantation La Isabela, in the Colombian coffee triangle. The coffee from there is a washed Castillo, spontaneously fermented for over eight hours. It tastes like what we love about Colombian coffee: clear, balanced, with that fresh acidity that reminds us of sunny slopes. It feels like an old friend to us, you know what you have with it, yet it always surprises you with little nuances.
Finca Sinaloa – The Adventure in the South
Then there’s Finca Sinaloa in Huila. This region is currently captivating the coffee world — with experimentation, boldness, and flavor profiles unlike anything we’ve tasted before.
This Castillo undergoes a carefully controlled fermentation process that truly amazed us: first, the whole cherries ferment anaerobically for 96 hours, much like a fine wine. Then comes the second phase: the depulped beans ferment for another 72 hours, together with fresh fruits like mango, pineapple, and passion fruit.
The result? A coffee that tastes as if someone blended tropical fruits, yogurt, and honey into a single cup, creamy, wild, and just a little bit crazy. The producer, Ana María Trujillo, calls it “Wild Yellow Fruit” and that’s exactly how it feels: like taking a bite into a perfectly ripe, sun-kissed fruit.
Why does this blend make us so happy?
When we roasted the two coffees together for the first time, it was as if two voices were singing in harmony.
The La Mejorana gives the blend structure, that familiar Colombian elegance. The Sinaloa brings the fireworks: exotic, vibrant, a little unexpected.
Together they create something we can only describe as a 'taste explosion'.
In Filter you first taste the balanced sweetness of the Quindío coffee, then comes this wave of tropical fruits like a walk through a Colombian market.
Als Espresso ist er dicht und aromatisch: Nougat, Zartbitterschokolade, und dann – zack! – diese spritzige Frucht, die alles aufhellt. Im Flat White wird er zur tropischen Reise: Die Milch rundet die Säure ab, und plötzlich schmeckt man Litschi und Vanille, als würde man einen Dessertkaffee trinken.
Why 'Blooming'? A tribute to nature.
We named this blend 'Blooming Blend' because it tastes to us like a spring awakening, fresh, vibrant, full of possibilities. And because it connects two regions of Colombia that are close to our hearts: Quindío, near where our roots are, and Huila, where the future of Colombian coffee is currently being written.
But there is another reason. This year, the bloom on our plantation did not occur, too much rain, too little sun. No bloom, no harvest. That was tough. But it is in moments like these that you realize how important it is to work together and support each other. Finca La Mejorana and Finca Sinaloa helped us this year with their beans and now we are helping their stories reach you.