I found the “recipe” for this blend online, and played around with it for a while under the guise of “Coffee Lab #37.” I love its versatility; this blend works very well in a pour over, as an espresso shot, or as a cold brew. Comprised of Brazilian, Ethiopian, and Sumatran beans, it exhibits telltale signs of each. The milk chocolate and peanut butter notes, as well as the rich, smooth body come from the Brazilian beans. The Ethiopian beans lend it complex berry and floral notes, as well as a sweet caramel nuance. And the Sumatran component gives it a heavier body and slightly earthy finish.