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Our baristas have combined the best of our seasonal offerings from Central America and East Africa to create an Otoño Blend that evokes the flavors of autumn: cranberry, spiced apple and baked pear.
  • SKU 300022
  • Country Honduras, Costa Rica, Ethiopia, El Salvador
  • Region within Country Tarrazu, Costa Rica; Santa Ana, El Salvador; Guji Zone, Ethiopia; Marcala, Honduras
  • Elevation 1400 - 2000 m.a.s.l.
  • Farm Finca El Majahual and Finca La Reforma (El Salvador), Finca La Tina (Honduras), smallholder farms (Costa Rica and Ethiopia)
  • Farmer / Producer Name Christina Murray, Patrick Murray, Eduardo Álvarez (El Salvador); Fabio Caballero (Honduras); various smallholders (Costa Rica, Ethiopia)
  • Cultivar Bourbon, Catuai, Caturra, Ethiopian heirlooms
  • Harvest Time December 2016 - February 2017
Direct Trade 1
AppleBerrySpice

Otoño Blend

There is just something about fall.

The season arrives with an all-out assault on the senses. The leaves flare out in a stunning visual display, turning a subtle spectrum of varying shades of green into a dazzling kaleidoscope of yellow, orange, red and purple. The haze of summer is dashed by the cool air, bringing the world around us into crisp resolution. The first cool breezes of autumn shake us out of the last languid days of summer vacation, brace us and invigorate us for the busy back-to-school days ahead.

At Intelligentsia, we got a jump-start on the school year when we assigned some homework to our baristas. In August, the Quality Control team at our Roasting Works in Chicago sent samples of seven different fresh-crop coffees from Central America and East Africa to every one of our coffeebars nationwide along with a challenge to our baristas: develop a blend that evokes the flavors of fall.

We asked for fruit flavors of apple, pear and persimmon, molasses and brown sugar sweetness and baking-spice notes. Each store tested different combinations of the seven lots in their possession in pursuit of that autumnal flavor profile. When they settled on their favorites, they submitted their recipes to our lab, where our QC team tasted them until a clear preference emerged.

The winning recipe for this year’s Otoño blend features five lots from our Direct Trade lineup, and was created by the baristas at our Wicker Park Coffeebar in Chicago. It is anchored by our La Tortuga from the Caballero family in Honduras, leans heavily on a spectacularly floral organic lot from our Tikur Anbessa program in Ethiopia and a bright Flecha Roja Costa Rica lot, and includes a dash of coffee from two farms in the Santa Ana region of El Salvador: Christina and Patrick Murray’s El Majahual and La Reforma of Eduardo Álvarez.

While the baristas at Wicker Park didn’t exactly cheat on our Otoño blend assignment, it was almost as if they knew the answer to this test ahead of time. This was the same team that developed the winning recipe for our Summer Solstice blend through a very similar competitive process. Michael Carmody is an Educator-in-Training who works with the Wicker Park baristas. In describing the ingredients in that first winning recipe, he said, “We turned to the Honduras lot due to its syrupy sweetness and cranberry acidity.” So when the Otoño assignment was distributed, the Wicker Park team went back to Honduras, the source of those fall flavors, as the base for their Otoño recipe.

The blend they put together was crammed with seasonal flavors. The three flavors that stood out most to our QC team were cranberry, spiced apple and baked pear, but our tasting notes also included reference to red apple, applesauce, apple pie, ginger, persimmon, brown sugar and molasses: ingredients in any autumn feast. As you welcome fall to your neighborhood, tap into the flavors of the season with the 2017 edition of our Otoño blend.

Espresso

Espresso

All home and commercial espresso machines.

Turkish Grind

Turkish Grind

If you need a little bit coarser grind for your espresso machine or utilize this favorite preparation in eastern Europe.

Stovetop Espresso

Stovetop Espresso

Moka pots and stovetop espresso kettles need a very fine grind.

Cone Filter - Paper

Cone Filter - Paper

Most automatic and electric brewers utilize this grind setting.

Cone Filter - Gold

Cone Filter - Gold

Automatic brewers with reusable mesh filters, or a Kone manual brewing insert.

Universal

Universal

If you're buying for a friend, or are just not sure - this is a good grind for most drip brewers.

Technivorm

Technivorm

We found this excellent automatic brewer needed a bit coarser grind than other cone filter brewers.

Vacuum Brewer

Vacuum Brewer

For those with an electric or flame-heated vacuum brewer.

Flat Bottom - Paper

Flat Bottom - Paper

Any basket-style brewer, including automatic and Kalita wave manual brewing.

Flat Bottom - Gold

Flat Bottom - Gold

For automatic brewers with basket-style reusable filters.

French Press

Hario Dripper

Manual pourover cone brewing is a simple, no frills way of brewing.

Grind Type

French Press

A classic of immersion brewing. Select this grind for perfect classical preparation.

Chemex

Chemex

The iconic Chemex, this grind provides a perfectly paired offering for the special filters made for this brewer.

Percolator

Percolator

Our coarsest grind, this also provides a good pre-ground solution for cold brew at home.

Whole Bean

Whole Bean

For those with a grinder at home, we love freshly ground coffee! We prefer burr grinders for a more even brew.