Tijolo Vermelho

The two-bean blend from the Andes makes for a really balanced cup — sweet up front with a clean finish that lasts. I’ve brewed it both as espresso and pour-over, and it handles both beautifully without turning bitter.

The Colombian and Peruvian beans blend beautifully—the sweetness comes through without any bitterness. I’ve been brewing it as a pour-over every morning and it’s incredibly smooth.

The chocolatey sweetness from the Colombian beans balances perfectly with the fruity notes from the Peruvian—it’s my new morning ritual. I’ve been brewing it in my AeroPress and the flavor is incredibly smooth, no bitterness at all.