ESPRESSO IN BLOOM: ETHIOPIA + GUATEMALA

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Tastes like

Grilled Peach

Apricot

Dark Chocolate

Bright fruit. Dark chocolate. Nothing missing.

You get grilled peach and apricot up front, vivid and ripe, with dark chocolate pulling everything together into a round, expressive shot.

Guatemala

50%

Region

Atitlán

Farm

Finca Pampojilá

Altitude

1550 MASL

Process

Washed

Variety

Anacafe 14, Caturra

Ethiopia

50%

Region

Guji

Farm

Gerba Washing Station

Altitude

1800–2100 MASL

Process

Natural

Variety

Heirloom Ethiopian

The coffee

In Bloom is a seasonal espresso blend that changes as the best coffees available change with it. This edition pairs a washed Guatemalan from the volcanic slopes above Lake Atitlán with a natural Ethiopian from the forested highlands of Guji. The Guatemala brings structure and depth. The Ethiopia brings the fruit. Together they make something more than either one alone.

Origin

Guatemala and Ethiopia are two of the world's most distinct coffee-growing countries, and in this blend, the reason the cup works. Guatemala's Atitlán region sits on the volcanic slopes surrounding Lake Atitlán, where rich soil, cool lake winds, and plentiful rain produce coffees with depth and a structural backbone. Ethiopia's Guji zone, in the forested highland

Sam James Coffee Bar presents a thoughtfully composed blend pairing Ethiopian and Guatemalan coffees, drawing character from both origins. The roaster identifies this espresso through a warm sensory profile: the stone-fruit brightness of grilled peach and apricot balanced against deeper notes of dark chocolate. This combination—fruit-forward yet anchored by chocolate—positions the blend as a versatile espresso that works equally well as a standalone shot or within milk-based drinks. The dual-origin approach allows the roaster to balance the typical characteristics each origin brings to the cup, creating complexity within a single dose.