The blend was created from two seasonally rotating components, however it is a blend between Latin America and Africa.
This blend is characterized by the dense sweetness of the cocoa, and its complex spice and fruit profile.
Pablacion is KC14's iconic summer cold brew, however it is equally delicious when brewed hot, with or without milk accompaniment.
Anyone who enjoys the fruitiness of Ethiopian coffee and the sweetness of Central American chocolate will love it.
Masha Natural Organic and Rainforest Alliance–certified coffee comes from Masha Woreda Yeppo Village, a coffee farm owned by world-renown running champion Haile Gebrselassie.
The land was a gift from the Ethiopian government, in thanks for his achievements representing Ethiopia. Among his accomplishments, Haile is a two-time Olympic champion, a four-time World Champion, and the holder of 27 world records, for distances from 1,500 meters to the marathon.
Haile transformed the 1,500-hectares into a stunning coffee farm with 200 hectares of dedicated conservation forest land, through which the Gahamay and Bosoko rivers run.
Haile says that as an Olympian he promotes the Olympic values of excellence, friendship and respect (including for “the whole of the natural environment”), and he extends his personal life philosophy to the coffee business: “You need three things to win,” he says. “Discipline, hard work and commitment. No one will make it without those three.”
Brenda’s family used to produce conventional coffee on Finca Captzin before Brenda got involved in the farm activities. In around 2017, when the coffee market prices started to decrease and coffee was no longer being proﬁtable for them, Brenda’s parents and family members got very disappointed and considered abandoning the farm, selling it, and going in the search for new opportunities. However, Brenda had true faith in coffee, she wanted to continue in the process and strive to move the farm forward. For this reason, Brenda convinced her family that she would take over and lift the farm. When she started in this important task, one of the ﬁrst things she did was to look for opportunities to improve and for companies that were willing to pay more money for their coffee.
That was when Brenda changed the track of her farm, starting to produce specialty coffee.
“We now know that our coffee has better quality and better ﬂavor. It is exciting to know that people from all over the world enjoy my coffee with its notes and ﬂavors.” says Brenda.