This espresso blend combines a washed Mexican Panelita coffee with washed and thermal shock natural processed El Diviso Ombligon from Colombia. It is medium dark roasted and offers flavor notes of truffle chocolate, raisin, and cinnamon. The blend is complex, balanced, and suitable for espresso brewing.
Founded in 2017 by the husband-and-wife team Weihong Zhang, a biochemist, and Xuan Zhou, an interior designer, BlendIn Coffee Club is a "tree-to-cup adventure." Weihong's scientific background informs their precise, quality-focused approach to roasting, while Xuan's design expertise creates a welcoming and focused cafe environment. They are dedicated to sourcing high-quality, traceable coffees and providing an educational experience for their customers.
