Trifecta Blend

Trifecta Blend is a natural-and-washed-process medium-roast blend sourced from three origins — Brazil (Minas Gerais), Guatemala (San Cristóbal el Bajo), and Ethiopia (Yirgacheffe) — with tasting notes of chocolate nougat, black cherry, and a hint of citrus, designed to work across espresso, batch brew, and filter.

Three origins that pull in different directions and land somewhere balanced. The Brazilian component (natural process, 1,120 m.a.s.l.) brings weight and sweetness — chocolate and nut tones, full body, low acidity. The Guatemalan lot (washed, 1,580 m.a.s.l.) adds structure and a bit of citrus brightness. The Ethiopian (natural, 2,150 m.a.s.l.) is the fruity top note — black cherry, the thing that keeps it from reading as a flat, one-dimensional espresso blend.

Medium roasted to sit comfortably on any brew method. It's not trying to be a specialty roaster's showcase — it's trying to be the bag you reach for without thinking, that's still worth thinking about when you do.

Brew Notes

For espresso: 1:2 ratio by weight (18–20g in, 36–40g out), 25–28 seconds at 93°C (199°F). The natural Brazilian base means it's forgiving — you can dial in a touch sweeter or pull a bit longer without hitting bitterness. Under milk (flat white, latte), the black cherry and chocolate come through and hold. For batch drip or pour-over: 1:15 to 1:16 ratio, medium grind, 94°C (201°F). The Ethiopian component is more present as filter — you'll get more of the fruit when you're not extracting under pressure.

Blend Details

Frequently Asked Questions

What roast level is the Trifecta Blend?

Medium. It's developed enough to have a chocolatey, full-body espresso character but light enough that the fruit notes from the Ethiopian and Guatemalan components stay clear. It won't read as a dark roast.

Is the Trifecta Blend good for espresso?

It's built for espresso. The natural Brazilian base gives it body and sweetness under pressure. Dial in at 1:2 ratio, 25–28 seconds. It handles milk well and pulls a clean black shot. If you want a blend that's equally strong as filter, the Table Top Blend is a closer fit.

What's the difference between Trifecta and the Table Top Blend?

Trifecta (Brazil/Guatemala/Ethiopia) has more fruit character from the Ethiopian component — the black cherry and citrus notes push it toward a specialty espresso profile. Table Top (Brazil/Guatemala) is more chocolate and toffee, built for all-day drinkability. Trifecta has more range; Table Top is more consistent.

What grind size for espresso?

Fine, calibrated for your machine. Start at your standard espresso setting and adjust for a 25–28 second shot at 1:2 ratio. The medium roast means it's not as forgiving as a dark roast, but it's more forgiving than a light-roast single-origin. Expect 1–2 dialing-in attempts.

Does this work well as a batch brew for an office or café?

Yes. It was designed to hold up across equipment setups. For batch drip, use a 1:15–1:16 ratio and medium grind. The chocolate and nougat tones come through cleanly at scale; the fruit notes add enough complexity to keep it from tasting like commodity coffee.

Are the component coffees sourced ethically?

The blend is sourced through direct and relationship-based trade. We can provide origin documentation for each component lot on request — contact us through the wholesale inquiry form if you need sourcing specifics for your business.

Compare: Ethiopia Aricha Yirgacheffe — the single-origin version of the Ethiopian component in this blend.