BlendIn Coffee Club

Abbraccio by Altieri is a delicate, naturally processed Geisha from Panama's Bambito, Volcán highlands — the kind of coffee worth slowing down for, whether that's a deliberate weekend pour-over or an espresso shot you actually want to taste. Rose, lychee, and golden kiwi come through clearly, making it a cup for when you want something a little more special than your everyday brew. Source: blendincoffeeclub.com (roaster’s own copy).

The everyday side of Adaura. A clean washed Catuai with nectarine and starfruit sweetness and a soft jujube finish — the bag you reach for on an ordinary Tuesday, not just the mornings worth saving up for. Adaura Coffee sits in Panama's world-renowned Boquete coffee region, in the El Salto area. Marcus Duran founded the farm in 2018 and named it for his grandparents, Adalberto and Aura Rosas, whose legacy lives on through the farm's name and values. In a short time Adaura has earned a serious reputation, winning 1st place in the Washed Geisha category and 7th in the Natural Geisha category at Source: blendincoffeeclub.com (roaster’s own copy).

A Geisha worth slowing down for. The dark-room natural fermentation pushes this lot deep into violet and stone fruit, and it rewards a careful pour-over on a morning when you have time to sit with it — though it pulls beautifully as espresso too. Adaura Coffee sits in Panama's world-renowned Boquete coffee region, in the El Salto area. Marcus Duran founded the farm in 2018 and named it for his grandparents, Adalberto and Aura Rosas, whose legacy lives on through the farm's name and values. In a short time Adaura has earned a serious reputation, winning 1st place in the Washed Geisha category a Source: blendincoffeeclub.com (roaster’s own copy).

Agricola Alto Jaramillo Natural Geisha Lot 14 is a special-occasion pour — a single lot worth slowing down for, with the kind of clarity and complexity that rewards a careful cup. Nestled in Alto Jaramillo and overlooking the majestic Baru Volcano, Agricola thrives in an environment blessed with misty rains, abundant sunshine, and fertile soils nourished by flowing streams. After retirement, Gonzalo and Yrma Palenzuela found joy in tending coffee trees as a shared hobby — what began as a pastime soon blossomed into a lifelong journey. Today, Agricola is home to some of Panama's most coveted sp Source: blendincoffeeclub.com (roaster’s own copy).

Altieri Specialty Coffee is a family-owned group of coffee farms located in Boquete, Panama, founded by Eugene Altieri, an Italian-American entrepreneur. Their farms are situated on the eastern slopes of the Baru Volcano, surrounded by the pristine cloud forests of Baru National Park. Source: blendincoffeeclub.com (roaster’s own copy).

Bonfire is the coffee for the nights you want to slow down — a cozy, year-round cup roasted for espresso, built for gathering close and staying a while. Bonfire is inspired by the simple joy of gathering around a fire. It carries the feeling of a quiet evening outdoors — the warmth on your hands, the glow that softens the night, and the moment a marshmallow turns golden over the flame. That first bite of a s'more, soft, sweet, comforting, is the memory we wanted to capture in this coffee. Bonfire is our invitation to slow down, take a breath, and enjoy the kind of comfort that only comes from Source: blendincoffeeclub.com (roaster’s own copy).

This coffee has been labeled with an NFC CoffeeSense™ tag that seamlessly loads our recipe into your Meraki espresso machine to pull the perfect shot! Introducing our first-ever espresso blend — a bold fusion crafted to captivate the senses. At its core is Panelita, a washed Mexican coffee renowned for its clean, balanced, and bold character. This standout espresso base has been a beloved staple in our shops for years, delivering consistently rich and vibrant shots. But we didn’t stop there. We’ve elevated this blend by adding El Diviso Ombligon from Colombia — a rare and coveted variety makin Source: blendincoffeeclub.com (roaster’s own copy).

This coffee has been labeled with an NFC CoffeeSense™ tag that seamlessly loads our recipe into your Meraki espresso machine to pull the perfect shot!   Chiapas is the southernmost region of Mexico, bordering Guatemala to the west and Oaxaca to the east. Mexico ranks as the world’s 8th largest coffee producer, with most of its production concentrated in Chiapas and Oaxaca. The mountainous highlands of Chiapas offer ideal conditions — with favorable temperatures and humidity — for cultivating arabica coffee. In this region, coffee is grown primarily by smallholders, many of whom are descendants Source: blendincoffeeclub.com (roaster’s own copy).

Bonfire comes from Adaura Coffee, a third-generation family farm at Finca Lorayne in Boquete, Panama. The farm sits at 1600 to 1700 meters on the slopes of the Barú volcano. Marcus Jovanny Durán founded Adaura in 2018. He named it for his grandparents, Adalberto and Aura Rosas, who taught the family the value of the land. Today the farm is led by producer Edwin Rosas, who manages the plantations and their traditional varieties, including the Catuai in this lot. Source: blendincoffeeclub.com (roaster’s own copy).

A washed Geisha from the Boquete highlands — chamomile, lychee and muscat grape, light on its feet with a long, clean finish. This is the bag you open on a slow morning, when you want to sit with the cup instead of rushing it. Chevas Coffee was founded in 2016 by José Luis Chevas, who at just 18 years old set out to carry forward his family's agricultural legacy in Boquete. The farm was originally established by his grandfather in the 1970s, and under José Luis it shifted toward quality-driven specialty coffee. As part of Panama's emerging new generation of producers, he blends respect for tra Source: blendincoffeeclub.com (roaster’s own copy).

Source: blendincoffeeclub.com (roaster’s own copy).

A juicy, fruit-forward Colombian built for everyday drinking — watermelon and lychee up front, a soft yogurt tang underneath. Bright enough to wake you up, easy enough to work through a bag in a week. Finca El Diviso is located in the Huila region of Colombia, specifically in the city of Bruselas near Pitalito. Operated by the Lasso family, with Nestor Lasso playing a prominent role, it is a vibrant hub for innovation in coffee production. The farm's groundbreaking fermentation techniques reflect a bold and experimental spirit, setting their coffees apart. With a deep commitment to quality, Fi Source: blendincoffeeclub.com (roaster’s own copy).

A washed Gesha that leads with jasmine and opens into cantaloupe and longan — clean, floral, and light on its feet. Worth clearing a morning for, and forgiving enough that you won't waste it if you don't. At 1,800 metres, the Andean cloud forest stays cool, and cherries on El Porvenir ripen slowly in volcanic soil. Camilo Segura, Cecilia Almonacid, and their family have farmed it since 2008 — native shade trees, organic fertility, no shortcuts. The awards followed: Highest Bid at the 2025 Land of Diversity auction, 2nd place at the 2020 Cup of Excellence, and 5th place with a Presidential Awar Source: blendincoffeeclub.com (roaster’s own copy).

A Panama Geisha from the farm that put the variety on the map. This is a coffee for slowing down — reach for it when you want a cup worth paying full attention to: delicate, floral, and quietly complex. Hacienda La Esmeralda, in the Boquete highlands, is run by the Peterson family and is renowned worldwide for introducing the Geisha varietal to Panama. The farm first won the Best of Panama competition with its Geisha in 2004 and has collected awards ever since. In 2025 it made history by taking all three categories — Washed Geisha, Natural Geisha, and Varietal — at the Best of Panama, with rec Source: blendincoffeeclub.com (roaster’s own copy).

Our first espresso blend, created for flavor and balance. It pulls rich and layered, with enough body to hold its shape through milk and enough clarity to stand on its own as a straight shot. Balance is the whole point. Shot to shot and day to day, it stays where you set it, which is what a bar needs from a house espresso. Source: blendincoffeeclub.com (roaster’s own copy).

A Cellar Series jar: 30g of washed Geisha from a fermentation we designed ourselves, enough for two pour-overs you sit down with. Reach for it on a quiet evening: complex florals open it up, then peach, muscat grape and a kumquat brightness that lingers. Finca Los Cenizos is a celebrated, family-owned farm in the highlands of Cerro Punta, in the Tierras Altas region of Chiriquí, Panama. Established in 2008 by Estela Pitti, it sits between 1,800 and 2,200 metres on rich volcanic soil, with cool mountain air and natural springs that slow cherry maturation and build complexity in the cup. Our tha Source: blendincoffeeclub.com (roaster’s own copy).

A Cellar Series jar: 30g of natural Geisha from a fermentation we designed ourselves, enough for two pour-overs worth paying attention to. Save it for a slow weekend morning: tea rose and lychee up front, blueberry through the middle, comice pear on the finish. Finca Los Cenizos is a celebrated, family-owned farm in the highlands of Cerro Punta, in the Tierras Altas region of Chiriquí, Panama. Established in 2008 by Estela Pitti, it sits between 1,800 and 2,200 metres on rich volcanic soil, with cool mountain air and natural springs that slow cherry maturation and build complexity in the cup. Source: blendincoffeeclub.com (roaster’s own copy).

An Ecuadorian Sidra from a biodynamic farm in the Intag Valley — bright, juicy, and floral. A special everyday cup that's equally at home as a slow pour-over or a sweet shot of espresso. Founded in 2010 by Pepe Jijon, Finca Soledad sits in Ecuador's Intag Valley, where the Intag River runs through 120 hectares of biodynamic cloud forest. Only a small part of the land grows coffee; the rest is given over to reforestation and living in step with the surrounding ecosystem. This Sidra lot was harvested between February and March 2026. Whole cherries are sealed and fermented cold for two days, depu Source: blendincoffeeclub.com (roaster’s own copy).

A bag to save for the mornings you want to pay attention. This natural Gesha 1931 opens with kumquat and fuji apple, then settles into a sweet muscat grape finish — bright, juicy, and layered enough to reward a slow pour-over or a careful shot. Gesha Village lies in Bench Maji, southwest Ethiopia. Owners Adam Overton and Rachel Samuel first traveled to Ethiopia in 2007 to make a documentary about Ethiopian coffee. The trip left them with a lasting passion for the country, its people, and its coffee, and they returned to start Gesha Village. This lot comes from the farm's Rarities tier, grown a Source: blendincoffeeclub.com (roaster’s own copy).

Esmeralda's 2026 auction, A Life in Stories, honoured Price Peterson's 90th birthday by tracing the chapters of his life: from California to Boquete, from science to coffee, from family to conservation. In 1973 Price and Susan left Philadelphia with their young children for Palmira, in Boquete, and took over Hacienda La Esmeralda, the farm his father had bought as a retirement place he never quite retired to. Before it was known for dairy and coffee, they raised Charolais cattle there, and Price went on to serve on the board of the Specialty Coffee Association of America. The family lives in t Source: blendincoffeeclub.com (roaster’s own copy).

An everyday bag with more going on than most. Pink Bourbon grown across Inmaculada's Fellows partner farms and dried as a natural — guava and blueberry up front, with a dry hibiscus-tea finish that keeps it from turning syrupy. Good hot, better as it cools. Source: blendincoffeeclub.com (roaster’s own copy).

A small bag for a slow morning. Chakira is a varietal Kotowa selected from Ethiopian landrace stock and planted on their Las Brujas farm, and this natural lot tastes like it — plum and concord grape up front, green apple keeping things lively underneath. Save it for the pour-over you actually sit down with. Kotowa sits in the lush highlands of Boquete, Panama, one of the most esteemed farms in a region known for exceptional coffee. Founded over a century ago, it has built its reputation on sustainable practice and a steady willingness to try new things in the field and at the mill. Chakira is Source: blendincoffeeclub.com (roaster’s own copy).

An everyday bag with a tropical streak. Llonis Martinez's natural Parainema brings guava and dried cranberry up front, rounded out by a soft nougat sweetness — easy to brew every morning, and interesting enough that you'll notice. Source: blendincoffeeclub.com (roaster’s own copy).

After harvesting, the coffee cherries are first separated into coffee beans and mucilage by depulping. The coffee beans are then treated as washed process. In a unique twist, the coffee beans are soaked in their own mucilage for 48 hours that has been fermented with Ethyl Acetate. This innovative approach not only gently removes caffeine, but also imparts a nuanced complexity to the final cup. Source: blendincoffeeclub.com (roaster’s own copy).

Chiapas is the southernmost region of Mexico, bordering Guatemala to the west and Oaxaca to the east. Mexico ranks as the world’s 8th largest coffee producer, with most of its production concentrated in Chiapas and Oaxaca. The mountainous highlands of Chiapas offer ideal conditions — with favorable temperatures and humidity — for cultivating arabica coffee. In this region, coffee is grown primarily by smallholders, many of whom are descendants of indigenous tribes. They plant, harvest, and process the coffee by hand, dedicating great care and effort to produce coffee they take pride in. Source: blendincoffeeclub.com (roaster’s own copy).

This natural lot comes from Bugestal, a coffee company working with over 15,000 farmers across nine washing stations in Burundi's Ngozi Province. Because natural processing is labor-intensive, each station produces a smaller quantity, so Bugestal combines lots from across their stations into a single, cohesive offering. The result is a balanced, fruit-forward cup that reflects the collective work of the region. Source: blendincoffeeclub.com (roaster’s own copy).