At the foundation (50%), our San Sebastian Reserva brings crystalline clarity and vibrant acidity. This coffee contains specifically selected lots from hundreds from producers in San Sebastian De La Plata, Huila, all farming above 1,700 meters. After manual de-pulping, their coffee ferments for up to 24 hours before washing and sun-drying on parabolic beds. This meticulous process creates the bright, clean base that defines Heat Waves.
The magic happens with our Colombian Osmotic Peach component (30%). Through osmotic dehydration using real peach and apricot mosto, producer Juan David at Finca La Sirena creates unprecedented fruit intensity. This innovative process removes moisture while infusing the coffee with authentic stone fruit character—not just notes that remind you of peach, but actual peach complexity.
Rounding out the blend (20%), Sumatra's Kerinci Highlands honey process adds unexpected depth. From volcanic valleys surrounded by national parkland, these beans undergo careful honey processing where mucilage is left intact during drying. The result brings subtle cherry syrup notes and a malt ball sweetness that ties everything together.
Whether you're brewing it as a morning pour-over or shaking it over ice for an afternoon pick-me-up, Heat Waves delivers the bright, clean, fruit-forward experience that defines summer coffee.
