This light-roasted blend is a seasonal selection of fresh beans from two origins. The Brazilian component comes from Monteiro Lobato in the Rio Pardo region, a natural processed coffee grown by smallholder farmers in collaboration with Ocafi. It contributes chocolate, nut, vanilla, and stone fruit notes with low acidity and good body. The Ethiopian component is from Samuel Tunisisa's 50-hectare farm in Sidamo at nearly 2400 meters altitude, part of the Lalisaa project. This natural processed coffee is dried for 25-28 days and adds tropical fruit and citrus flavors with a milk chocolate finish. The blend is roasted by Langøra, a micro-roastery in Stjørdal, Trøndelag.
