The Perfect Bloom | Mexico & Ethiopia Coffee Blend

A Blend of Two Specialty-Grade Coffees Worth Slowing Down For The Perfect Bloom is a medium-roast blend of two specialty coffees, each sourced from small farms on opposite sides of the world. Washed beans from a cooperative in Chiapas, Mexico, paired with natural-process beans from Sidamo, Ethiopia. Together they make a cup with structure, sweetness, and a tasting profile that lingers. Expect notes of red fruit up front, with chocolate and caramel that settle in as the cup cools. It's the kind of coffee you make slowly in the morning and savor every sip. Each bag is proudly roasted to order in Cincinnati, Ohio by Scoutmaster Coffee. The Mexican Half: Café Sierra Azul, Chiapas The Mexico portion of this blend comes from Café Sierra Azul, a cooperative of about 300 smallholder farmers inside the El Triunfo Biosphere Reserve in Chiapas. The cooperative was founded in 2010 by a group of young producers who wanted to build sustainable livelihoods and strengthen their communities. It gives members access to better markets, financing, and technical support, and reinvests in social and environmental work locally. The beans are washed-process, grown between 1200 and 1900 meters above sea level, and certified both Organic and Fair Trade. The cultivars include Typica, Bourbon, Mundo Novo, and Geisha, the kind of varietal mix that gives the blend its bright, clean structure. Process: Washed Producer: Café Sierra Azul (cooperative of ~300 smallholder farmers) Region: El Triunfo Biosphere Reserve, Chiapas, Mexico Elevation: 1200–1900 MASL Cultivars: Typica, Bourbon, Mundo Novo, Geisha Certifications: Certified Organic & Fair Trade The Ethiopian Half: Bette Buna, Sidamo The Ethiopia portion comes from Bette Buna, which translates to "House of Coffee." Bette Buna works closely with smallholder farming communities across southern Ethiopia, including Taferi Kela in Sidamo. Farmers grow coffee on small plots and handpick ripe cherries by hand. Bette Buna also trains its producers in sustainable agriculture, agroforestry, and post-harvest practices, which helps both quality and long-term resilience. In more remote areas, farmers process the coffee at home using natural drying methods, like raised beds or drying directly on patios. That natural process is what gives this half of the blend its fruit-forward sweetness. Process: Natural Producer: Bette Buna ("House of Coffee") Region: Taferi Kela, Sidamo, Ethiopia Elevation: 2000 MASL Cultivar: Ethiopia Heirloom Why the Blend Works The Mexican Sierra Azul is washed-process, which gives it a clean, structured cup. The Ethiopian Bette Buna is natural-process, which means the cherry dries around the bean and brings out fruit and sweetness. Blending the two gives you both at once: the structure of a washed coffee and the lift of a natural, with chocolate and caramel notes that come through across both halves. The medium roast is intentional. Light enough to keep the red fruit notes from the Ethiopian half alive, dark enough to bring out the chocolate and caramel sweetness. It's a versatile blend that works in any brew method, drip, pour-over, French press, or espresso.