Naughty Unicorn Blend #12

Usage: Filter
Origin: Colombia & Ethiopia
Region: Mix – Huila & Gedeb
Farm/Producer: Nestor Lasso & Gedeb Washing Station
Variety: Red Bourbon & Heirloom
Process: Natural, Anaerobic Natural
Altitude: 1,850 – 2,200 MASL
Harvest: 2025

Tastes Like
🍌 Chocolate Bananas – sweet and creamy, like banana dipped in milk chocolate
🍑 Yellow Peach – soft, juicy fruit tones that brighten the cup
🍫 Milk Chocolate – smooth sweetness that adds balance and depth
🌸 Elderflower – a floral lift that keeps everything elegant and light

About This Coffee
Naughty Unicorn Blend #12 is a joyful, fruit-forward creation that brings together two exceptional origins — the lively naturals of Gedeb, Ethiopia, and the richly layered anaerobic Red Bourbon from Huila, Colombia, crafted by farmer Nestor Lasso.

The Ethiopian component delivers classic natural sweetness and vibrancy, thanks to careful sun-drying on raised beds at altitudes above 2,100 meters. Expect a syrupy chocolate base paired with bright peach and floral complexity.

From Colombia, Nestor Lasso’s anaerobically fermented Red Bourbon adds structure, depth, and a creamy texture to the blend. The sealed-tank fermentation amplifies fruit sugars, producing a tropical, candy-like sweetness.

Together, they create a playful, balanced, and irresistibly sweet cup — lively acidity meets creamy chocolate and banana tones, making this an ideal filter coffee for those who love both comfort and excitement in their brew.

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.