Footprints
A new blend. A continued legacy.

Introducing Footprints, Koppi’s new espresso blend—named after the iconic Wayne Shorter composition from Adam’s Apple (1966). A nod to music, craft, and the belief that every stage in the journey—from farm to roast to cup—leaves its mark.

Every detail matters. Every contributor shapes the final experience.
Every footprint counts.

Footprints has been in quiet development for years. With its arrival, Koppi bids farewell to Red Clay and Silent Shout—two beloved blends whose best qualities now converge here. Smooth, rich, and composed, Footprints honours their history while defining its own path forward.

Current Components:

• 50% Costa Rica – Lia Lia
  White honey processed Catuai

• 50% Brazil – Dois Irmãos
  Natural processed Mundo Novo

Built for balance. Crafted for clarity. Footprints is Koppi’s new standard for modern espresso.

Flavour Notes: Chocolate, Nougat, Caramel

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 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). 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.