Embassy Blend

What is Embassy? 

Embassy, our original blend, has been with us since the beginning. Created as a Modern Seasonal Blend, we focus on sourcing fresh crop coffees in line with the harvest seasons; the components change from time to time so we can consistently offer you a complex, fresh and exciting drink.

Roasted to shine both black and with milk, Embassy offers a complex, fresh, and exciting experience in every cup — a modern espresso blend with purpose.

Score:  85.5

Flavour Profile:  Hazelnut, Caramel, Apple

A note from James, Head of Coffee

Our mission at Coffee Embassy is to be as transparent as possible. We enjoy sharing information about the coffee you are drinking and help educate about coffee. Before we get stuck into the details of the origins I would like to go over a few of the coffee terms we use. If you would like to know more about each of the coffees in this blend, we have provided some more in-depth information in the tabs below, alternatively we are always happy to chat!

Coffee Terms/Language

 What is a Seasonal Blend? A Seasonal Blend is to offer an exciting and complex coffee that is linked up with the coffee harvest season. This allows us to bring you a coffee that is always fresh and flavour driven.

Cup/Quality Score: Scoring coffee is used to define the quality of the coffee. Scores are given to the individual origins. To be considered “Specialty” a coffee must score a minimum of 80/100. Most Specialty coffees score between 80 – 87. Only a few outstanding coffees will score higher than this.

Roast Degree/Type/colour/style: Back in the days of old, coffee roasts were (and still are by some) only described as being light, medium and dark. These descriptions are still relevant to a point but coffee is no longer as straight forward. These days ones interpretation of colour can vary from roaster to roaster. We try to triangulate roast degree (Temperature) Colour and Development of the roast not just the colour (as different origins can colour differently)

Styles: Spot Seasonal Blend, Modern Blend, Regional Blend, Seasonal Blend, Single Origin

The Origins

Now we can get stuck into the coffees themselves.

Colombia Jairo Arcila 

Using Since – Oct 25 (we have previously sourced Jairo's coffees for our Beyond blend and as Single Origin coffee releases Santa Monica and Jairo Arcila Sidra)

Producer – Jairo Arcila

Farm – Santa Monica

Variety – Caturra

Altitude – 1450 - 1500 masl

Process – Washed

Jairo Arcila is a third-generation coffee grower from Quindío, Colombia. He is married to Luz Helena Salazar, and together they have two sons, Carlos and Felipe Arcila—the co-founders of Cofinet.

Jairo began his career at Colombia’s second-largest coffee exporter, where he worked as Mill Manager for over 40 years until retiring in 2019. In 1987, he purchased his first coffee farm, Finca La Esmeralda, where he planted his first lot of Caturra. Balancing full-time work with farming, he reinvested his earnings to eventually acquire five additional farms: Villarazo, Mazatlán, Santa Monica, Maracay, and Buenos Aires.

During harvest season, Jairo creates employment opportunities for local workers, contributing meaningfully to the local economy. With the expert guidance of his sons, Jairo has significantly enhanced his coffee production practices—improving picking, sorting, and processing techniques, while also embracing the cultivation of exotic coffee varieties such as Pink Bourbon, Java, Papayo, and Gesha. This collaboration has enabled him to produce exceptional coffees with distinct flavour profiles.

In addition to coffee, Jairo cultivates a range of crops including mandarins, oranges, plantains, and bananas. He values a hearty breakfast to start the day—and above all, he cherishes spending time with his family.

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Ethiopia Edidio Grade 2

Using Since - June 2025

Process - Natural

Approximately 800 coffee producers from the Edido region deliver ripe cherries to Wonberta’s Edido washing station where the cherries are sorted and dried on raised beds. Generally the smallholder owns approximately 1⁄2 hectare of land. Cherries are regularly turned every 2 to 3 hours in the first few days to promote even drying of the cherries for five to six weeks. The dried cherries are then hulled and stored in the high altitude and cool temperature washing station to let the coffees rest and preserve the longevity of the coffees.

Recipe

This is a good starting point for all of our espresso coffees. Adjust Accordingly to your own preference

Ground Coffee: 20g Espresso 

Weight out: 25g 

Contact Time: 25-30 Seconds

Recommended brewing age

7+ days after roast date

Subscriptions

For more info on subscriptions, head to the Subscriptions page.

The Future of Better Coffee

Noticed the price of your coffee increasing this year? A few months ago we wrote a journal post on The Future of Better Coffee, which briefly explains some of the contributing factors to our price increases. We chose to slowly increase the price of our two main blends over the year to minimise the impact on our customers as much as possible, however these increases are unavoidable and the information we shared is still relevant today. We encourage you to read the journal post for more information.