This blend combines 50% Colombia Monserrate and 50% Ethiopia Guji beans. It is a medium roast, full bodied coffee suitable for both espresso and other brewing methods. The aroma features strong caramel notes, with flavor notes of milk chocolate, berry, and citrus.
Ken and Jalee Rice opened Samayra Coffee Co. in 2020 in Olympia, Washington, inspired by a three week tour of European coffee culture in 2014 that planted the idea of building something similar back home. The business is a true family affair: their son developed the first espresso roast and many of the signature drinks on the menu. Samayra operates as a micro roaster, roasting on site in small batches to maintain close quality control. They source beans from Sumatra, Brazil, Guatemala, and Honduras, favoring nutty and dark chocolate profiles. The roastery reflects Ken and Jalee's backgrounds in hospitality and community building, designed as a space where the coffee and the welcome carry equal weight.
