Spring Break - Seasonal Blend

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

Species: 100% Arabica

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!

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