Spring Break Seasonal Blend
Roast Level: Light
Tasting Notes: Peach, Tangerine, Pineapple
Blend Origins: Kenya, Colombia, and Brazil
Process: Fully washed and dried on raised beds
Altitude: 1500-2700 MASL
Variety: Indigenous Heirloom Varietals, SL28, Typica
About the coffee: Our Spring Break Seasonal blend provides an array of tropical fruit notes along with lingering notes of grape and milk chocolate. The Spring Break blend is a bit different from our Miami Winter blend in that the coffee has more developed coffee notes which in turn provides more depth to the coffee. Enjoy your Spring Break!