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Seasonal Espresso Blend

$ $18.00
Espresso Roast
Roasted hazelnut with milk chocolate and cherry.

80% La Soledad
Origin: Antigua, Guatemala
Variety: bourbon and caturra
Process: washed
Producer: Ana Lucia Zelaya and Rony Asensio

20% Aroresa
Origin: Sidama, Ethiopia
Variety: JARC 74158, 74110, 74112 
Process: washed


We strive to dispatch all orders within one working day of your order.

Standard Post is $7.95 and FREE for orders over $50. Express Post is $9.95.

In addition we offer Click and Collect from our Weston St Roastery in Brunswick East, Monday - Friday. Orders are usually ready within 24 hours.

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This coffee tastes like roasted hazelnut with milk chocolate and cherry.

80% of this Seasonal Blend is made up of La Soledad from Guatemala. The farm is owned and run by Ana Lucia Zelaya and her husband Rony Asensio, both of whom come from longstanding coffee-producing families. During the harvest, the ripest cherries are picked and meticulously processed using the washed method, before being dried on patios and later in covered greenhouses. La Soledad adds body and notes of roasted hazelnut to the blend.

20% of this espresso comes from the Aroresa washing station in Ethiopia’s Sidama zone. The station is privately owned by Wochesa Achiso, who buys coffee from around 700 local producers, most of whom farm organically on small plots of land (2–5 hectares in size). During harvest, producers hand-pick their ripe cherries and deliver them to the station, where they are carefully wash-processed, and then dried on raised beds – first under cover and then in the sun. Aroresa contributes chocolate notes to the espresso, as well as a lovely fruity finish.

Together, these two coffees blend beautifully to create an espresso that tastes like roasted hazelnut, milk chocolate and cherry.

Rony and Ana Lucia at Finca La Soledad. “This is where we are happiest,” Ana Lucia says. “Especially Rony. He lives for coffee.”

Aroresa is grown by around 700 producers who farm organically on small plots of land, and deliver their ripe cherries to the washing station during harvest.

At the Bella Vista mill, Rony and Ana Lucia’s coffee is wash-processed and then dried, first on patios and then in a purpose-built greenhouse.

At the Aroresa washing station, the coffee is wash-processed and then carefully dried on raised beds for 10–12 days.

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