Ember & Honey Blend

Ember & Honey is a blend born from a shared passion for craft and quality. Developed in partnership between BU Pastry Bar in Pasadena and Tomodachi Coffee, this blend represents the best of both worlds — the precision and creativity of a beloved Pasadena pastry destination paired with the sourcing expertise and roasting craft of Tomodachi Coffee. Two local businesses, one exceptional cup. We're proud to bring this collaboration to life and share it with our community.

Tastes Like: Honey, Walnut, Black Tea, Chocolate
Origin: Cantón Zacatal, El Salvador & Motozintla, Chiapas, Mexico
Variety: Pacas, Bourbon, Caturra, Marsellesa, Maragogype
Producer: Smallholder Farmers, Las Lomas & Finca Las Chicharras
Elevation: 1,000–1,600 masl
Process: Washed 

Flavor Profile: Honey, Walnut, Black Tea, Chocolate 
A bright, clean, and effervescent cup with lively citrus acidity and a smooth, honey-sweet finish.

Where It's From
Honey & Ember is a two-origin blend bringing together the highlands of Cantón Zacatal in El Salvador and the mountainous terrain of Motozintla, Chiapas in Mexico. Both lots are washed processed, resulting in a clean, transparent cup that lets the natural character of each origin shine through.

The Producers
This blend draws from two distinct smallholder farming communities, each contributing something unique to the final cup.

El Salvador — Las Lomas
Grown at 1,000 masl in the volcanic soils of Cantón Zacatal, El Congo, this lot combines the Pacas and Bourbon varietals — two of El Salvador's most celebrated cultivars. The result is a naturally sweet, citrus-forward coffee with tangerine brightness and a clean honey finish.

• Pacas Varietal: A natural mutation of Bourbon discovered in El Salvador in the 1940s, Pacas is prized for its adaptability and consistently sweet, bright cup profile.
• Volcanic Terroir: El Salvador's volcanic soils are rich in minerals, contributing to the clean acidity and natural sweetness the country's coffees are known for.
• Washed Processing: After depulping, coffee ferments before being dried on raised beds — highlighting clarity and brightness in the cup.
  
  

Mexico — Finca Las Chicharras
Sourced from Motozintla in the Chiapas highlands at 1,250–1,600 masl, this lot blends Bourbon, Caturra, Marsellesa, and the rare Maragogype varietal. It contributes a light, tea-like effervescence and delicate honey sweetness that lifts the entire blend.

• Maragogype Varietal: Known as the "Elephant Bean" for its unusually large size, Maragogype is rare and prized for its light, nuanced cup character.
• Chiapas Highlands: One of Mexico's premier specialty coffee regions, Motozintla's high altitude and cool temperatures slow cherry development, building sweetness and complexity.
• Washed Processing: A clean, traditional approach that preserves the delicate floral and citrus notes native to this terroir.