This blend is served daily at Flux Coffee cafe on espresso and drip. Thoughtfully composed with espresso in mind, it also serves fantastically as a filter coffee. The blend evokes a morning pastry with pecan and shortbread cookie notes in both flavor and body. A gentle pear acidity cuts through the buttery pastry notes as the coffee cools. The blend combines Peru San Ignacio (washed) featuring Catimor, Catuai, Caturra, and Pache varieties, with Guatemala Huehuetenango (washed) featuring Bourbon, Catuai, Caturra, and Pache varieties. Altitude ranges from 1800 to 2000 meters.
Flux Coffee was founded in 2010 in Berkeley, California, originally as a cold brew coffee company with a proprietary brewing method. The operation later relocated to the East Coast, opening a cafe and roastery at 211 Main Street in Farmingdale on Long Island, New York. Coffee is roasted weekly, and the menu spans single origins from Panama, Colombia, and Papua New Guinea alongside the cold brew program that started it all.
