This blend combines the boldness of Brazil with the sweetness of Ethiopia, sourced from various community lots in Kenya and Ethiopia through sourcing partner Sucafina. Processed using washed and anaerobic natural methods, the coffee is grown at altitudes between 1500-2200 meters above sea level. The blend offers a sweet, floral aroma followed by a berry medley taste with a smooth chocolatey finish. Roasted to a medium level, it features flavor notes of blueberry, chocolate, and floral characteristics. The coffee is versatile and suitable for espresso, drip, or any preferred brew method.
Chris Soper, Rob Touchstone, and Charlie Dillingham founded The Well Coffeehouse in Nashville in 2012 as a registered 501(c)(3) nonprofit, with the mission of turning coffee into water. All profits from coffee sales fund clean water projects, and since founding the organization has completed 77 water projects across 24 countries, impacting over 145,000 people. The idea originated from a missional living class at Lipscomb University. The Well roasts specialty coffee in small batches, sourcing from ethical partnerships in Ethiopia, Colombia, and Brazil. It is one of the few roasteries in the country where every cup sold directly funds access to clean drinking water.
