This spring blend, Haru Kochi, for 2026 is crafted with an approach we haven’t explored much in recent seasonal blends.

In the past—especially throughout 2025—we often built our blends around a main component, much like cooking with seasonal produce and use condiments and spices to add layers and depth. For example, we might use a new crop of washed Guatemalan coffee as the base, and add small amounts of natural and anaerobic natural coffees to introduce complexity to the cup. It was a method that was easy to understand, and one we appreciated for how clearly the profile could shift with temperature.

This time, however, we aimed for a composition where every coffee plays a main role, yet none stands out as the lead. Rather than assigning clearly defined part to each component, we softened the individual characteristics of each coffee and approached the blend as a single, unified liquid. In selecting the coffees, we avoided combinations with stark contrasts, instead choosing profiles that are neither too similar nor too far apart—allowing them to merge into one balanced cup.

This blend features a Colombia variety from Lisandro Quilcue san in Colombia, a Bourbon from Mbilima CWS in Rwanda, and an heirloom variety from Ayla Bombe in Ethiopia. Each is an exceptional coffee on its own, brought together here to create something special as a blend.

We hope you enjoy the subtle, fleeting atmosphere of spring through this cup.