Spring Forward Seasonal Blend 2026

We Taste - Peach blossom, strawberry lemonade, candy

Spring Forward Seasonal Blend brightens days with three bright, juicy light roasts. Super sweet honey and natural processed coffees from Ethiopia, Rwanda, and Java are blended to create a vibrant, sunny cup, distinguished by a profile of elegant peach florals, creamy-tart citrus-berry, and a candy-like sweetness. Two to three weeks off-roast for pour over and espresso, alongside longer brew ratios allow this coffee to shine. We find Spring Forward to be especially aromatic in 10+ minute immersion brews. 

60% Ethiopia Banko Chelchele - Honey
20% Rwanda Cyato - Anaerobic Honey
20% Java Ijen Highlands - Natural

Roast: Light + Light-Medium - Light-medium roasted coffees need about 2 weeks to open up for best results.
Process: Honey + Anaerobic Honey + Natural
Varieties: Ethiopia Heirloom + Red Bourbon + Komasti, Andungsari, Bourbon, Kartika
Elevations:  1,900 -2,300 masl + 1850-2200 masl + 1,100 - 1,500 masl
Locations:  Yirgacheffe; Banko Chelchele, Gedeb woreda, Gedeo Zone + Mutiti Hill, Cyato Sector, Nyamasheke District, Western Province, Rwanda + Ijen Highlands, Botolinggo Village, East Java Province, Indonesia
Producers: Banko Chelchele Wet Mill + Cyato Coffee Washing Station + 
Farms: Multiple Smallholders + Abadatezuka Cooperative + Botolinggo wet mill + Driyorejo dry mill by Kevenka Coffee, founded by brothers Kenny and Kevin Soewondo
Harvest:  Nov. 2024 - Jan. 2025 + March - June 2025 + June - Aug. 2025

Brew Guides
Espresso: 1:2.8 in 25-28 sec.
Filter: 1:17.2