Valentines Blend

INTRODUCING VALENTINE’S BLEND – A CELEBRATION OF SWEETNESS & INTENTION

Crafted as a love letter to flavor, Valentine’s Blend brings together three of our most expressive coffees into one unforgettable experience. Designed to evoke the feeling of a handcrafted chocolate-covered strawberry, this blend is indulgent, cozy, and deeply romantic.

At its heart is a strawberry co-fermented coffee from renowned Colombian producer Jairo Arcila, whose innovative fermentation techniques create vibrant fruit character and creamy sweetness. This expressive lot is paired with a Costa Rican Cinnamon Anaerobic, Shelby’s favorite coffee of all time, adding warm spice and dessert-like depth. The blend is rounded out with a washed Guatemalan, bringing structure, richness, and craft chocolate sweetness to anchor the cup.

Each sip opens with strawberry jam sweetness, bright and juicy, followed by the comforting warmth of a cinnamon bun fresh from the oven. The finish settles into craft chocolate, smooth and lingering, tying the entire experience together with balance and depth. The result is a cup that feels indulgent without being overwhelming, playful yet refined.

Valentine’s Blend is built with intention at every step. Each component was selected not just for flavor, but for how it complements and elevates the others. The result is a blend that feels thoughtful, layered, and deeply satisfying whether shared with someone you love or enjoyed quietly on your own.

Our coffees are never flavored. Every note you taste is the natural result of expert cultivation, intentional fermentation, and our precision roasting approach.

COFFEE DETAILS AND BREW GUIDES

Origin: Colombia, Costa Rica, Guatemala
Regions: Quindío, Tarrazú, Huehuetenango
Producers: Jairo Arcila, Esteban Zamora, Smallholder Farmers
Processing: Strawberry Wine Yeast Fermentation, Cinnamon Anaerobic, Washed
Varieties: Castillo, Caturra, Catuai, Bourbon
Elevation: 1450–2000 meters

POUR OVER BREW GUIDE

Brew Device: Origami with Cone Filter
Coffee: 18g of medium coffee (3 on Fellow Ode V2 / 425 microns)
Water: 300g at 205°F

Steps:

1. Rinse the filter with hot water and discard the rinse water.
2. Add 18g of coffee to the brewer.
3. 0:00 – Spiral pour 60g of water to bloom the coffee, then swirl the coffee bed.
4. 0:30 – Center pour 80g of water to reach 140g.
5. 1:00 – Center pour 80g to reach 220g.
6. 1:30 – Spiral pour 80g to reach 300g.
   Goal Finish Time: 2:10–2:25

FELLOW AIDEN GUIDE

Click Here For Fellow Aiden Brew Profile

AUTOMATIC DRIP MACHINE GUIDE

Recommended Ratios:
6 cups water | 58g ground coffee
10 cups water | 95g ground coffee

Pro Tips:
✔ Use white flat-bottom filters whenever possible.
✔ Pre-rinse filters for the best taste.
✔ Coffee tasting sour? Grind finer to increase brew time.
✔ Coffee tasting bitter? Grind coarser to decrease brew time.

FRENCH PRESS GUIDE

Coffee: 30g of medium grind coffee
Water: 500g at 205°F

Steps:

1. Steep for 4 minutes.
2. Stir coffee and scoop off excess foam.
3. Plunge ¾ of the way to the bottom.
4. Pour coffee and enjoy.

AEROPRESS GUIDE

Coffee: 11g of medium fine grind coffee
Water: 200g at 205°F

Steps:

1. Steep for 2 minutes with piston inserted.
2. Swirl coffee
3. Steep for 30 seconds with piston still inserted.
4. Slowly plunge all coffee out.