Kopi Safari

Body: Medium-full, dynamic

Acidity: Medium (bright but balanced)

Tasting Notes: Citrus 🍊 | Florals 🌸 | Dark chocolate 🍫 | Earth 🌰 | Brown sugar 🍯

Lively and grounding. Citrus and florals hit first—that's the Ethiopian beans doing their thing. Dark chocolate and earth come through mid-palate from the Indonesian component. Brown sugar ties everything together. The body is medium-full and shifts as you drink. The acidity is present but balanced by the earthy notes. The finish is complex—bright, then earthy, then sweet. Coffee with a personality.

🔴🔴🔴🔴⚪ Moderate-High

Around 105-115mg per 8oz cup. Energizing without being overwhelming. Good for mornings or mid-afternoon when you need a boost without going overboard.

Components: Ethiopia (Yirgacheffe or Sidamo likely) + Indonesia (Sumatra or Java)
Altitude: 1,400-2,000 meters (Ethiopia), 1,200-1,600 meters (Indonesia)
Process: Washed (Ethiopia), Wet-hulled/Giling Basah (Indonesia)
Roast Levels: City/City+ for Ethiopia (405-415°F) | Full City for Indonesia (425-435°F)
Blend Type: Post-roast blend
Blend Ratio: Approximately 50/50 to 60/40 African/Indonesian (varies seasonally)

"Kopi" means coffee in Indonesian. "Safari" suggests adventure. This blend delivers on both.

It's a post-roast blend, meaning different beans are roasted separately to their ideal levels, then combined. This allows each origin to express its best characteristics before they meet in the cup.

Ethiopian beans get roasted to city or city+ (405-415°F) to preserve fruit, florals, and bright acidity. Indonesian beans go to full city (425-435°F) to develop chocolate, reduce acidity, and bring out earthy complexity.

Ethiopian coffee brings what Ethiopian coffee is famous for: citrus, berry, florals, brightness. Indonesian coffee (Sumatran or Java) brings what Indonesian coffee is known for: earth, chocolate, body, low acidity.

The exact composition shifts seasonally based on crop availability, but the approach stays consistent: bright African coffee balanced with earthy Indonesian coffee, each roasted to highlight what makes it special. The result is harmony without uniformity—a blend that's more interesting than predictable.

Select your brew method, and we'll grind it right:

☕️ FINE → Espresso, Moka Pot
☕️☕️ MEDIUM → Drip, Pour Over, K-Cup/Pods
☕️☕️☕️ COARSE → French Press, Cold Brew
☕️☕️☕️☕️ WHOLE BEAN → Fresh Grind at Home

(Can't decide? Whole bean keeps it freshest. Grind right before you brew.)

Pour Over (V60, Chemex)
Ratio: 1:15 (15g coffee : 225g water)
Water Temp: 200-205°F
Time: 3-3.5 minutes
Pro Tip: The complexity really shines in pour over. You taste the brightness first, then the earth develops as it cools.

French Press
Ratio: 1:12 (20g coffee : 240g water)
Water Temp: 200°F
Steep: 4 minutes
Pro Tip: The body from the Indonesian beans comes through beautifully in French press.

Cold Brew
Ratio: 1:8 (concentrate)
Steep: 12-16 hours (fridge or room temp)
Pro Tip: The floral and earthy notes create something unexpected cold. Try it.

What's post-roast blending? Roasting different beans separately to different levels, then combining them. This is more labor-intensive than pre-roast blending (roasting everything together), but it allows precise control over each component. Ethiopian beans can be roasted light to preserve fruit and florals. Indonesian beans can be roasted darker to develop chocolate and body. When blended, you get complexity through contrast instead of uniformity.

Why blend African and Indonesian coffee? Contrast creates interest. African coffee (especially Ethiopian) is bright, fruity, floral, high-acidity. Indonesian coffee is earthy, chocolatey, low-acidity, full-bodied. Most blends stay within one region (all Central American, all African). This crosses regions intentionally to create dynamic contrast: bright + earthy, fruit + chocolate, acidity + body. The result is coffee that shifts as you drink it.

What's wet-hulling? A processing method unique to Indonesia called Giling Basah. Most coffee is dried in its parchment layer, then hulled later. Wet-hulling removes the parchment while beans are still moist (around 50% moisture). This creates the earthy, herbal, full-bodied character Indonesian coffees are famous for—and gives the beans that bluish-green color. It's why Sumatran and Java coffees taste so different from everything else.