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About us
MEET COFFEE BETH BLOOMINGS
A love story brewed in the mountains of Colombia. Two soulmates, drawn together by the universe during the pandemic, left the city to raise their kids in harmony with nature. Together, we planted 4,000 trees, revived the land, and built a regenerative farm to grow one of the world’s most unique coffees, Geisha, at 1900m altitude. Join our family of five; husband, wife, twin boys, and our little princess. As we share our labor of love, passion, and adventure through every cup of coffee.
Coffee & art
FOR THE SWEETEST MOMENTS IN LIFE
To prepare Geisha coffee from Quindío and truly honor its delicate flavors, choose a pour-over method like a V60 or Chemex. Begin by grinding the beans to a medium-fine consistency, similar to sea salt. Use filtered water heated to 195–205°F (90–96°C) to preserve its floral and fruity notes. The ideal ratio is 1 gram of coffee per 15–17 grams of water. Start by blooming the coffee—pour just enough water to saturate the grounds, letting it sit for 30–45 seconds. Then, pour the remaining water slowly and evenly in a circular motion. The entire brewing process should take about 3–4 minutes, resulting in a clean, aromatic cup that captures the essence of Quindío’s terroir.
Coffee:
(kaw.fee) | noun​
LIQUID THAT SMELLS LIKE FRESH GROUND HEAVEN.
