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Cafe Soleil
Price range: $13.95 through $39.50
Cafe Soleil Coffee Blend combines Costa Rica Tarrazú and Ethiopia Guji coffees to create a vibrant, balanced cup. Expect bright acidity, rich body, and layered notes of buttery brown sugar, chocolate, cherry and honey sweetness with a clean, refined finish.
Only available for a limited time!
Weight: 12-32oz
Cafe Soleil is a vibrant, high-elevation coffee crafted from two remarkable origins: Costa Rica Tarrazú and Ethiopia Guji. This thoughtfully balanced blend brings together the clarity and structure of Central American coffee with the lush fruit complexity of Ethiopia’s legendary highlands.
The Costa Rica La Pastora Tarrazú component is cultivated in one of the world’s most celebrated coffee regions. Produced by Cooptarrazu, a cooperative founded in 1960 and supported by more than 4,650 smallholder farmers, this coffee reflects decades of expertise and community dedication. Grown in the rich volcanic soils of the Tarrazú region in the foothills of the Quepos Mountains, the high altitude and cool climate create ideal conditions for slow cherry development. The result is a coffee known for its bright acidity, full body, and exceptional clarity that has made Tarrazú famous among coffee lovers worldwide.
Complementing this structure is our Ethiopia Guji coffee, sourced from the misty, forested highlands of southeastern Ethiopia. In the remote Guji zone of the Oromia region, coffee grows beneath ancient canopy forests at elevations beginning around 2,000 meters. The Guji people, part of the Oromo nation, have preserved this landscape for generations, creating a unique environment where both wild and cultivated coffee flourish.
Coffee cherries here are harvested by hand and carefully sorted for ripeness before being dried naturally on raised beds for three to six weeks. This traditional natural process deepens the fruit character of the coffee while preserving balance and clarity. Once dried to a precise moisture level, the beans are hulled locally and transported to Addis Ababa for meticulous milling and hand-sorting to ensure exceptional quality.
Together, these two origins create a dynamic and expressive cup. Cafe Soleil offers a lively and balanced profile with bright structure, rich sweetness, and layered aromatics.
Only available for a limited time!
Cupping Notes: Buttery brown sugar, chocolate, cherry, honey sweetness
Body: Full and balanced
Acidity: Bright and vibrant
Finish: Clean, refined, and lingering.
Cafe Soleil is a blend that celebrates both the heritage of coffee farming and the natural beauty of the landscapes where it grows.
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Bill Brockman –
As advertised, this is something special. A flavor not quite like anything I’ve tried before–and I have tried a lot of different coffees from Orleans and elsewhere when I’ve found myself out of town without my own beans. I’m not good at identifying different flavors, so I’ll just say that after a bit of experimenting, I hit upon a recipe that yields a cup that is medium bodied, rich in flavor, well balanced and with a pleasant aftertaste that doesn’t linger overly long.
The recipe using a Hario switch is: 16 to 1 water to coffee ratio; 195 degree water; ground just a little coarser than my usual (Using an IZpresso, I start any bean in the middle of the pour over range. For this bean, I had to go a bit coarser to avoid slight overextraction at my default setting ); first pour with the Switch closed–50g water over 15g grounds, opening after 2.5 min; second pour with the Switch open–100 g water, swirling slightly to even the bed; third pour with the Switch closed–100g water, agitate with spoon to make sure all grounds are saturated and release after one minute.
The results have been very consistent.