Brazil & Ethiopia - Fibonacci blend - Espresso

Origin: Ethiopia & Brazil
Producer: Community lot (Ethiopia) & Otavio Reis (Brazil)
Farm: Daye Bensa (Ethiopia) & Do Salto (Brazil)
Process: Natural (Ethiopia) & Natural, big bag fermentation (Brazil) 
Altitude: 1.900 - 2.300 m.a.s.l (Ethiopia) & 1.150 m.a.s.l (Brazil) 
Profile: Passionfruit, berries, praline, dark chocolate & brown rum

About this coffee: 
Fibonacci Blend is built on a precise balance of 70% Brazil and 30% Ethiopia, combining structure and sweetness while lifting the coffee into an expressive one. The result is a blend that feels intentional, layered, and anything but ordinary.

The Brazilian component forms the foundation of the blend. Naturally processed with big bag fermentation and grown at 1,150 m.a.s.l., it delivers a smooth yet expressive base with notes of passionfruit, praline, and brown rum. This coffee breaks expectations and challenges what you think a Brazil can be.

The Ethiopian component comes from the highlands of Sidama, grown between 1,900 and 2,300 m.a.s.l. and naturally processed. It adds vibrancy and lift, contributing juicy berry notes, a creamy sweetness reminiscent of fudge, and a dark chocolate finish. This expressive layer brings brightness, clarity, and complexity to the blend.

Together, they create a coffee that is well-bodied, balanced, and dynamic. Sweet and approachable at its core, yet lively and nuanced, Fibonacci Blend shines as an espresso, offering structure, sweetness, and a long, satisfying finish