Corner Blend is the only coffee we have never taken off the bar. It is two thirds Yellow Catuaí from Sítio Bela Vista in the Mantiqueira hills — pulped natural, dried on raised beds, and relentlessly sweet — cut with a washed Caturra lot from a group of twelve smallholders around Pitalito.

The Brazilian half gives the shot its body and the long chocolate finish. The Colombian half keeps it from going flat: a red-apple acidity that survives whole milk, which is the whole reason the blend exists. We adjust the ratio twice a year as the harvests turn over, always tasting for the same thing — a flat white that still tastes like fruit at the bottom of the cup.

How we pull it

18g in, 40g out, 27 to 30 seconds, 93°C. If it runs fast it turns sharp; if it runs slow the hazelnut turns to ash. It is forgiving in the middle and unforgiving at the edges, which makes it a good coffee to learn on.