The summer blend.
Simple Summer pairs two Ethiopian coffees. The washed half is our Kochere, a Yirgacheffe lot that keeps it clean and floral, the peach-and-black-tea side of Ethiopia. The natural is Shantawene, out of Sidama, and it brings the party: jammy blueberry with the body and sweetness a good natural brings. We roast both light to keep all of it intact.
It drinks clean and sweet hot, and holds its fruit over ice when you want to cool it down.
- Mixed Berries
- Shortbread
- Milk Chocolate
- RoastLight
- OriginEthiopia
- ProcessWashed and natural
- Elevation1,800–2,200 meters
- VarietalHeirloom
Simple Summer Bundles
Make it a bundle.
Shop five-bag coffee bundles built around Simple Summer, or go all the way with the Good Vibes Bundle: pairing Simple Summer with the tee and mug to match.
The summer lineup.
Everything Simple Summer, in one place.
Four ways to make it.
Light and fruit-forward rewards a little attention. Here's where we'd start.
AeroPress
Inverted method · 20g in · 210g out · Medium fine (EK #4) · 200°F · 2:10
- Invert the AeroPress, seat 2 paper filters, add coffee.
- Pour water to 210g.
- Steep for 1:30.
- Plunge, finishing at 2:10.
V60
16g in · 250g out (1:16) · Coarse (EK #12) · 190°F · 3:25
- Bloom with 40g for 30 sec.
- At 0:30, pour to 175g; finish the pour by 1:20.
- Pour the remainder, finishing by 2:55.
- Let it drip out to 3:25.
Iced
Japanese-style · 32g in · 500g out (over 200g ice) · Medium fine · 203°F · 2:55
- Rinse the filter over the sink (keep the server from warming).
- Add grounds, put 200g ice in the server, tare the scale.
- Bloom with 97.5g for 45 sec.
- Pour slowly to 500g, finishing the pour by 2:40.
- Let it drip to 2:55.
- Swirl the server to melt the ice, then pour over fresh ice.
Espresso
20g in · 33g out · 28 sec