Sweet Bloom Coffee

Aaga Dinsa, a celebrated producer in Gedeb, Ethiopia, sources this lot from 144 small-plot growers and captures peak-season flavor with a washed process that amplifies Ethiopia's signature bright acidity. The cup delivers intense floral aromatics paired with prominent peach ring candy notes, layered jasmine, and a deep honeyed sweetness. A full mouthfeel and confident sweetness structure make this a complete, high-impact cup—exactly what late-summer Ethiopian coffees can offer when executed well.

Sweet Bloom's decaf is processed using ethyl acetate, a naturally occurring compound found in fruits that selectively binds to caffeine molecules. The green coffee is steamed, soaked in ethyl acetate solution to extract caffeine, then steamed again to remove residual solvent. The result is a decaf with genuine complexity: fruity, sweet, and chocolatey notes that work equally well in drip or espresso. If you're cutting caffeine without sacrificing flavor, this delivers.

This second lot from Embu, Kenya showcases the region's hallmark profile: big sweetness and pronounced acidity wrapped in a full body. The aromatics are intensely cola-sweet and sugary right off the grind, carrying into a cup that layers plum and vanilla mid-tones. It's a confident expression of what makes Kenya excellent—balanced acidity and sweetness that refuses to be subtle.

This blended lot from the Marin family—Hermenegildo, Francisca, and Angel—represents Sweet Bloom's first Mexican offering for 2026. The coffee delivers persistent brownie-like chocolate that holds from hot to cold, brightened by juicy pineapple-forward acidity and rounded out with nougat sweetness. Sweet cocoa aromatics greet you right off the grind. A comfort coffee built for chocolate lovers seeking complexity without harshness.

Hometown is a year-round espresso blend anchored by fresh Colombian washed coffees from Huila's Los Naranjos and Timanco groups (~50%), rotated through two annual harvests to maintain vibrancy. Ethiopian components—a washed selection (30–35%) and natural (15–20%)—add berry notes and floral character while staying fresher longer as green coffee than most origins. The result is chocolaty and full-bodied with bright but balanced acidity, dialed-in for espresso but equally capable in drip and cold brew. Sweet Bloom's commitment to rotating fresh lots ensures this blend never grows tired.

José Argüello and his sister Karina tend Finca Santa Cruz in Mexico's Reserva de la Biósfera El Triunfo Verde, a biodiverse region where over half their land remains forested. The natural processing method preserves the fruit character, delivering a cup rich with mango, raspberry, cherry, and guava notes underpinned by sweet chocolate. Fresh aromatics are intensely fruity, and the clean, balanced cup makes this a standout for anyone seeking bright, fruit-forward Mexican coffee with a story of environmental stewardship.

Maria Gutierrez's farm, Aguacate, sits in El Salvador and produces this natural-processed pacamara that defies typical expectations of the method. Rather than the dark, fermented fruit notes common to naturals, this lot showcases bright, delicate stone and citrus fruit—ripe peach and mandarin leap from the cup. The natural processing contributes sweetness and fruitiness without the heavy hand; the result is clean and expressive. This is Sweet Bloom's first offering from Maria and her sons, and it's a standout example of precision natural processing.

Migration 9.1 introduces a new washed coffee from Ethiopia, a region celebrated for tea-like clarity and vibrant acidity. The washed processing highlights clean fruit-forward notes, with stone fruit character—specifically apricot—paired alongside a sparkling lemon-lime acidity that cuts through cleanly. This coffee delivers the brightness and complexity Ethiopia is known for without heavy body, making it ideal for filter brewing.

Nelson Flores grows this pacamara varietal on his farm, Las Mercedes, in El Salvador. After three years of relationship-building, this 2026 lot represents Sweet Bloom's finest El Salvadoran offering yet. Fresh aromatics evoke cherry Jolly Rancher candy, while the cup delivers bright cherry and plum balanced against deep toffee sweetness—fruit-forward but clean and refined. A producer and origin worth exploring.

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Sweet Bloom has partnered with James Hoffmann and Lucia Solis for a global tasting event on October 3rd, roasting coffee from Finca San Miguel Urias in Antigua, Guatemala—owned by Hector and Lian Leal. This preorder box set contains four 4oz bags of the same coffee processed four different ways: Wild fermentation, Lactobacillus inoculation, Yeast inoculation, and Mechanically demucilaged. The project is designed to isolate and showcase how fermentation methodology directly shapes flavor perception, making this an educational tasting experience rather than a traditional coffee purchase. Roasted September 22nd and shipped immediately, the box arrives before the live tasting event. This is a limited, event-driven opportunity to participate in a curated exploration led by two internationally recognized coffee professionals.

This natural-processed coffee comes from the Uraga Washing Station in Ethiopia, where approximately 850 smallholder farmers deliver their harvest. The natural process brings out tropical and berry characteristics while maintaining a clean, terroir-driven cup. Expect bright aromatics of guava and raspberry layered with milk chocolate sweetness—a balanced, fruit-forward profile without aggressive fermentation notes. It's an ideal choice for those seeking nuanced Ethiopian naturals that avoid overextraction or funky intensity.