Summer Spritz Limited Blend

Tasting notes: Peach, Nectarine, Pineapple, and Plum.

Coffee breakdown:
PERU – Ausberto Oblitas, La Loma
Washed anaerobic process – Yellow Caturra varietal grown in Cajamarca at 1,700 MASL. (33%)

KENYA – Rungeto Cooperative
Washed process – SL28 & SL34 varietals grown in Kirinyaga at 1,800 MASL. (33%)

GUATEMALA – Los Pinos
Washed process – Caturra & Bourbon varietals grown in Huehuetenango at 2,250 MASL. (24%)

COLOMBIA – Jairo Arcila, Sweet Nectar
Washed process – Castillo varietal grown in Quindío at 1,450 MASL. (5%)

COLOMBIA – Jairo Arcila, Peach Honey
Honey process – Castillo varietal grown in Quindío at 1,450 MASL. (5%)

Summer Spritz 2026 is built from a vibrant line-up of washed and experimental process lots sourced through long-standing partnerships across Peru, Kenya, Guatemala and Colombia. The base of the blend features a crisp, anaerobically washed Yellow Caturra from Don Ausberto Oblitas' La Loma farm in Peru's northern highlands, delivering structure and sweetness.

From Kenya's Kirinyaga region, Rungeto Cooperative's top-grade SL28/SL34 lots bring clarity, lift and acidity, thanks to meticulous washed processing and classic high-altitude terroir.

Guatemala's Los Pinos farm contributes depth and stonefruit warmth, grown at 2,250 MASL by Renardo Ovalle and processed with care on sun-drenched patios.

Layered on top are two small-volume lots from Jairo Arcila's Santa Monica farm in Colombia, both infused with peach through carefully controlled fermentation. These coffees are subtle, not overwhelming, and help tie the blend back to its inspiration: an iced tea experience, built on real coffee character.

This year's Summer Spritz has been carefully roasted in small batches to bring out its vibrant, fruit-forward character. The result is a dialled-in blend that performs beautifully across brew methods, especially when served over ice.