Red berries are easy to love. We love them too. So we set out to build a coffee that tastes like a whole basket of them, raspberry, strawberry, and cherry together in one cup. It took us much longer than we expected.
We wanted texture as well. Something smooth, close to pastry, so the coffee works black and works with milk. No single lot on our cupping table gave us all of that at once. So we blended.
Costa Rica Central Valley anaerobic natural, Catuai and Caturra, is the frame. Clean, dense, with a cherry and stone fruit sweetness that holds its shape when milk goes in. Malabar Catimor and Gayo Ateng carry the fruit, both co fermented with raspberry maceration by the producers themselves at origin. Two Indonesian lots, two different fermentation approaches, aimed at the same note.
The cup reads like the tart it is named after. Raspberry and strawberry lead, cherry sits through the middle, and a buttery pastry sweetness closes it out. Jammy on espresso, dessert-like with milk.
Every batch we release is roasted on the Stronghold S7X, a three-stage heat system that gives us direct control over how each coffee develops.
Consistency doesn't mean making every coffee taste the same — it means making sure every coffee tastes like it should. Just good coffee, roasted with purpose.
Fresh off the roaster isn't the same as ready to brew. We let every batch rest so the CO2 built up during roasting can settle — skip that step and you get a flat, uneven cup no matter how good the beans are.
We hold each release for a resting period before it ships, so what lands on your doorstep is at its best, not just its freshest.
The right grind and ratio bring out what this bean does best. Check our brew guides for dialed-in recipes across V60, immersion, and espresso — or just start with our house ratio and adjust from there.