Mochi is quiet food. Soft, a little chewy, sweet without pushing, and the purple ones carry a light floral edge. That is the shape we wanted this coffee to have.
Eighty percent of this blend is Gesha, because the floral and the elegance had to stay intact. That was never up for discussion. But floral on its own only points in one direction, and we wanted it to move somewhere deeper.
Gesha Mirazu Catajo from Costa Rica, raisin honey, carries the flower and the structure. The rest is Karo Catimor, co fermented with berry maceration by the producer at origin. It is not there for body. It is there to pull the floral toward blue and violet.
Violet and lavender lead, blueberry sits underneath, and a soft mochi sweetness closes it out. Black, it drinks like a violet bloom. With milk, it becomes violet mochi.