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Larrea Blend 12 ounce bag
Larrea Blend on a bike basekt




Larrea Blend

Seasonal Blend

  • Roast Level



    Medium roast
  • Origins
    Indonesia & Rwanda


Behind the cup

Larrea Blend highlights the beautiful, bursting flavors that come forward when citrus and florals are in perfect harmony. The brightness of grapefruit paired with earthy hibiscus florals blend beautifully with a lasting sweetness reminiscent of lemonade. Larrea reminds us of long summer days, savoring every last drop of sunshine and demonstrating how beautiful and balanced a thoughtfully crafted blend can be.

Brewing Suggestions

All of our coffees can be brewed in various ways, designed for your perfect morning. These recipes are our favorite ways to highlight Larrea Blend. Your brewing adventure starts here.



  • Coffee 40 g
  • Grind Med/Coarse
  • Water 600 g
  • Ratio 1:15
  • Time 5:00


  • Coffee 18 grams in
  • Grind Fine
  • Water 40 grams out
  • Ratio 1:2.2
  • Time 18-23 sec

Coffee Maker

  • Coffee 40 g
  • Grind Med
  • Water 560
  • Ratio 1:14
  • Time 4:30


Rwacof Mill in Kigali

The first part of this blend comes to us from Rwacof Mill in Kigali. This lot embodies a clean and pure cup. Cherry is selectively handpicked to remove any damaged or under ripe cherries. Washing stations only accept perfectly ripe cherries, so farmers take more care when they pick to ensure the maximum amount of their harvest is accepted. Working with other organizations in Rwanda, Rwacof mill invests heavily in farmer training and good agricultural practices. Rwacof’s Farmer Field School shares information with all their partners about best agricultural practices, conservation tactics, the importance of picking only ripe cherries and more.

Ribang Gayo Musara Cooperative.

The Rwandan component is met with a well cherished lot from the Ribang Gayo Musara Cooperative. It was from this cooperative that we purchased our first Indonesian coffee and we are always excited for an opportunity to feature this origin. 

The cooperative was founded by Asman Arianto, whose interest in coffee production began when he was living in Aceh Tengah in Sumatra. He shortly began collecting cherries, processing coffees and experimenting with different processing methods. 

Asman decided he wanted to build a cooperative to bring together coffee farmers and find a market for these unique Asian-Pacific coffees. In 2018, he formed the cooperative intending to offer competitive prices to help farmers reinvest in their farms and their families. The cooperative currently has over 350 members who deliver cherries to their processing facility in Pantan Musara. 

The benefits for cooperative members are threefold. First, they get higher prices for their cherries when they sell to the cooperative. Second, as cooperative members, they receive end-of-season “second payment” premiums that share a portion of profits earned for higher-quality lots. In 2019, that premium was 500 Rupiah per kilogram. Finally, Ribang Gayo Musara provides training and outreach for farmers in everything from cultivation to processing.