Embassy Blend

What is Embassy? 

Embassy Blend, our original espresso blend, has been with us since the beginning. Created as a modern Espresso 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. We roast Embassy to be suitable for both black and white coffees. 

You can find our namesake blend in the hopper at our Cellar Door and being served up at some of Christchurch's best coffee shops, cafes and restaurants.

Embassy blend is currently made up of Guatemala Huehuetenango, Colombia Huila Reserve, and Ethiopia Edido.

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!

Score:  85.5

Flavour Profile - Red Fruits, Dark Chocolate, Vanilla Bean 

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 Espresso, Modern Espresso, Classic Espresso, Filter.

The Origins

Now we can get stuck into the coffees themselves.

Guatemala: Huehuetenango

Using since: May 2025

Flavour Profile: Milk Chocolate, Apricot, Plum

Process: Washed

Huehuetenango is a distinguished department in Guatemala, renowned for producing the finest coffee. The exceptional quality is attributed to its high growing altitudes of 1585-1980 m.a.s.l, soil excellence, meticulous agronomic practices, and artisanal craftsmanship. These factors contribute to the production of strictly hard coffees, characterised by a distinct acidity that sets them apart from other regions in the country. This coffee is made up of Bourbon, Caturra and Typica varieties.

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Colombia: Huila Reserve

Using Since: November 2023

Score: 85

Flavour Profile: Stone fruits, Caramel, Citrus

Process: Washed

The Huila Reserve program encourages farmers to improve the quality of the coffee they produce through improved farming practices and is rewarded for their efforts with better premiums. All the selected farmers in Cofinet's program deliver their coffees directly to our collection warehouse in Huila. The coffees are then carefully assessed to ensure they fulfill all the requirements in terms of grading and quality. Every lot is cupped separately and then are blended depending on the characteristics of each one. Once coffees are approved by a quality control team, farmers are paid the next day for their coffees. This lot is composed by smallholders from Isnos, Pitalito, Acevedo, Iquira, Palermo, La Plata, Oporapa and La Argentina, Huila. The average size farm is 2 hectares

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Ethiopia: Edidio Grade 2

Using Since: June 2025

Score: 84.5

Flavour Profile: Grape, Black Tea, Fresh Ginger 

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.

Coffee is collected from over 500 family-owned farms in Sidama Dara. Furthermore, this community operates with a vertical integration in the Sidama Dara area and mills uphold ethical practices by providing financial support and offering premium prices. Community The community in Sidama Dara is deeply connected to coffee, as it is not only a vital source of income but also a cultural tradition passed down through generations. Coffee holds significant cultural and social importance, often being shared during gatherings and ceremonies as a symbol of hospitality and friendship.

The people of Sidama Dara live in small, close-knit communities where agriculture, particularly coffee farming, is the primary livelihood. They often cultivate coffee using traditional methods, including handpicking ripe cherries during the harvest season, which usually occurs between October and December.

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.