How we pick the beans for the house blend

Every quarter the team at Bloom Café tastes through whatever the roastery sends us, usually eight to ten lots side by side.

We score for sweetness first, then body, then how the cup holds up once it cools. A coffee that only tastes good at 60 degrees does not survive a busy morning.

The blend on bar right now is two parts washed Colombia and one part natural Ethiopia. It pulls sweet, holds up in milk, and forgives a slightly long shot.