For their birthday blend, they selected coffees that combine to create a sum that is somehow exceedingly more delicious than its parts. El Ciprés is the backbone of this espresso, providing exceptional body and a syrupy sweet finish. It’s found a soulmate in the Guatemalan Hunapú, with its grape soda bubbly acidity and cakelike softness. From there they went lighter, the honey processed El Alto imparting a tealike balm, and the wildcard Yukro from Ethiopia, sparkling hard like triple cherries on a one-armed bandit- with coffees this fresh, every shot is a jackpot!