Dracula is our autumn blend, and it's built around what fall actually tastes like. Not pumpkin spice or cinnamon syrup, but the deeper end of sweetness — dark fruit, brown sugar, and a richness that shows up once the weather turns. It comes back every year with a new build, and this one leans further into fruit than the last.
 

This year it's four coffees from Ethiopia and Colombia. Sidama, in southern Ethiopia, is one of the most expressive regions in a country where coffee has been part of daily life for centuries, and it's known for bright citric acidity and clean fruit. We're running two Sidama lots side by side, one washed and one natural, and together they make up more than half the blend. The washed brings lift and structure while the natural brings the deep berry sweetness that gives Dracula its character. From Colombia, a Huila lot sourced through a reserve program that pays quality premiums to smallholder farms adds weight and a caramel-leaning sweetness underneath. The last piece is the smallest: a strawberry co-fermented coffee from Quindío, used in a small enough amount to sharpen the fruit without running the show.
 

The result is layered instead of smoothed out. Blackberry jam and sweet tea up front, a Twix candy sweetness underneath, and enough body to hold together as it cools. It works as a pour over, holds up in milk, and only gets better as the mornings get colder