Sweet Bloom Coffee

Alejandro Padilla grows coffee on El Cedro farm in Cajamarca, Peru, where cedar trees dot the hillsides. Washed and freshly roasted, it opens with deeply sweet, cola-like aromatics. The cup delivers milk chocolate and pear notes wrapped in rich sweetness—a coffee so compelling you'll plan your second cup before finishing the first.

Campazi comes from small-holder farmers surrounding the Umoco washing station in Burundi, a region known for quality coffees near Lakes Kivu and Tanganyika. The washed process highlights the coffee's clarity and complexity, bringing forward bright acidity and clean sweetness. Expect aromatic notes of dried fruit and citrus, with tasting notes of cassis and mandarin balanced by a honeyed finish. This lot represents the caliber of coffee emerging from Burundi's producer community, where farming provides crucial supplementary income alongside subsistence agriculture.

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.

Hirwa is a peaberry lot from the Rwamatamu washing station on Lake Kivu's eastern shores in Rwanda, sourced from small-plot producers supported by a family-run operation. The washed process highlights the bean's delicate character: dark fruit aromatics give way to mission fig notes balanced by mandarin-like acidity and cola sweetness in the cup. This peaberry delivers concentrated flavor in a compact package, making it a distinctive choice for those seeking fruit-forward complexity with natural sweetness.

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.

Sweet Bloom's first Kenya offering comes from Ibonia Estate, situated on volcanic soils north of Nairobi. The fresh aromatics deliver ripe dark fruit intensity, while the cup showcases tamarind juiciness balanced against cassis and dark fruit flavors with pronounced brown sugar sweetness. A well-rounded new-crop arrival that captures Kenya's classic fruit-forward character in a single, compelling cup.

Jorge Rojas's second chiroso offering from his farm El Jardin in Colombia showcases the impact of anaerobic fermentation before washing. This process builds concentrated fruit flavor and body while avoiding the funk of natural processing. Expect intense aromatics and a cup brimming with mango, grape, and cherry—ideal for those seeking fruit-forward coffee with cleaner fermentation character.

Jorge Rojas grows this geisha on his Colombian farm, which he's managed since childhood with a commitment to organic practices and quality. The washed processing highlights the variety's signature elegance: fruity pebble aromatics frame tropical fruit notes of lime and passion fruit, supported by subtle floral and tea-like qualities. This lot echoes the refined, balanced profile that made Panama geihas legendary. A standout for geisha enthusiasts seeking the classic washed expression with an organic pedigree.

La Danta is a standout organic Peruvian coffee processed via washed method, dried methodically on raised beds and covered patios to ensure clarity and consistency. The cup opens with sweet, floral aromatics that persist throughout, complemented by bright stone fruit—peach and cherry—that define the tasting profile. This perennial favorite represents exceptional quality year after year, making it a benchmark expression for what Peru can deliver.

From the Muungano Cooperative in the Lake Kivu region of the DRC, this washed coffee was sourced directly via the Best of Congo auction. The cooperative formed to keep coffee sales local rather than shipping across the lake to Rwanda, and has since expanded to provide medical care and gender equity programs. Expect intense stone fruit aromatics—plum-forward on the grind—with a cup that balances dark plum and tart pomelo against a brown sugar foundation. This is a coffee that tastes good and funds meaningful regional development.

Parcero is a caturra lot from Colombia's Parcero growing group, a collective that has maintained these heritage trees while most growers switched to trendier or disease-resistant varieties. The coffee offers intensely sweet and complex aromatics spanning dark to tropical fruits, with a tasting profile of red grape, guava, and ripe Bosc pear backed by Colombia's signature fuller mouthfeel and impeccable balance. This is a top-tier blend of caturra from multiple producers that stands confidently alongside the country's more exotic offerings like pink bourbon and geisha—proof that heritage varieties, when cultivated with care, deliver exceptional quality.

From the Velo de Novia growing group in Cajamarca's Jaén district—named after a nearby waterfall—this day lot comes from nine producers including Alejandro Padilla. The coffee opens with floral and sweet aromatics, then develops notes of golden kiwi and white grape with bright, juicy acidity and a fuller mouthfeel. Clean, balanced, and approachable, it's an excellent choice for all-day drinking without sacrificing complexity.