Sweet Bloom Coffee

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 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.

Sweet Bloom returns to Felix Zaragoza for a second year, signaling confidence in the consistency and quality of his coffee. While specific origin details, elevation, and processing method are not detailed in this product description, the roaster's enthusiasm and decision to feature this lot again suggests it represents a reliable, well-crafted coffee. The emphasis on this being a returning relationship underscores Felix's reputation as a producer worth following across vintages.

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.

Los Chelazos is a growing group Sweet Bloom has sourced from consistently since 2020, bringing continuity and trust to this relationship. This lot showcases pacamara, a hybrid varietal known for producing larger beans and distinctive flavor complexity. While the specific processing method and elevation aren't detailed here, the emphasis on freshness and the roaster's repeat commitment to this producer signals a quality-focused, traceable lot worth exploring for its varietal character.

Migration 9.2 is a 50/50 blend of two Ethiopian lots designed to showcase complementary processing styles. Sasaba, a natural process coffee, brings darker fruit, chocolate and berry depth, while Wuri, washed, contributes florals, citrus and toffee sweetness. The result is aromatic and fruit-driven: jasmine carries into the cup alongside red grape and mango, all held up by full body and juicy acidity. It excels as cold brew, espresso, or drip—a versatile blend for anyone seeking pronounced fruit character.

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.

This washed coffee comes from the Wuri washing station in Gedeb, Ethiopia, where around 850 small-scale producers bring their harvests for processing. The washed process highlights the terroir's natural clarity, delivering bright florals and citrus aromatics—reminiscent of citrus hops—that carry through to the cup with a mandarin-like acidity that persists from hot to cold. Underneath the vibrant acidity sits a sugarcane sweetness that rounds out the profile. A refined seasonal offering that captures the best of Ethiopia's fresh crop window.