🤎 big short blend 3.0

our house blend is something we’re constantly refining behind the bar. not to change it for the sake of it, but to keep it in step with how we build our drinks.

as our menu shifts, so does what we need from the coffee. sometimes we look for more body to hold up in milk, and other times a brighter profile to lift fruit-forward drinks. the blend evolves with that in mind, so it continues to feel balanced, expressive and easy to work with across our menu.

🇧🇷🇨🇴 fazenda rio verde (brazil)  x el indio (columbia)

dark grape jam : muscovado : milk chocolate

for big short blend 3.0, we revisited el indio to better complement the current menu, bringing a more cohesive balance between structure and brightness across our drinks.

this led us to the current combination, bringing together fazenda rio verde from brazil and el indio from colombia in a 50/50 split, like how we usually build our blend. the brazil component gives a fuller body with a smooth, chocolatey base, while the colombia adds a gentle fruit lift, rounding things out with a deeper, jammy sweetness.

we’ve kept natural processing for both, where the beans are dried in the fruit before processing. this gives the blend a richer profile with a soft, lingering sweetness that carries through whether you have it black or with milk.

our baristas spend a lot of time calibrating and adjusting, making sure each cup lands where it should. it’s a quiet process, but one that shapes the blend everyday.