Our goal with this seasonal blend is to offer a standardized coffee for everyday enjoyment, with a vibrant, sweet, and fruity profile—perfect for the first chilly days and the holiday season. Each coffee has been roasted individually, tailored to highlight its unique characteristics, and then blended to achieve the profile we present in Amauta’s first Blend, reflecting the season with coffees from current harvests thanks to sourcing from our partners.
Colombia, Huila
This regional lot, managed by the Central Cooperative of Coffee Growers of Huila, brings together around 4,000 small producers from municipalities such as Garzón, Gigante, Agrado, Pital, Tarqui, Suaza, and Guadalupe. The cooperative, a non-profit organization, enables these families to produce coffee sustainably and in volumes that ensure proper commercialization within the lot.
The coffee includes three varieties: Caturra, Bourbon, and Castillo, grown under a standardized washed process on each farm. Its profile offers notes of milk chocolate, citrus, and yellow plum, with balanced acidity and medium body.
Ethiopia, Guji
Produced in the Guji region by Daye Bensa, this natural-processed coffee brings together the production of small family farms to create a regional lot. Its aromatic profile combines cocoa, red fruits like cherry, and delicate floral notes typical of the area, thanks to a carefully controlled natural process by Daye Bensa.
The Blend
After multiple tests, we formulated a 60-40 blend that balances these two distinct profiles. The result is a sweet, fruity cup with integrated acidity, where the sweetness of the Ethiopian natural complements the acidity of the Huila coffees. The body is medium, making it versatile for enjoying both as a single espresso or with milk.
