Abstract Blend

The coffee we built our cafés around. Abstract is the espresso we pull every day at Tapestry, and it's just as easy to love as a regular cup of coffee at home.

In a mug: silky smooth and sweet, with notes of honey and berry. No bitterness, no fuss.

As espresso: rich and full-bodied with plenty of sweetness and a bright citrus finish. It's great on its own and holds up in lattes and cappuccinos.

Iced or cold brew: smooth, sweet and super refreshing.

Not sure where to start? Grab a bag whole bean if you have a grinder, or ground if you brew drip. You really can't go wrong.

At Tapestry Coffee, we believe great coffee starts with care at every step. We source high-quality coffees from trusted partners and roast them in small batches to order for maximum freshness. Every bag is crafted with intention, focusing on flavor, transparency, and coffee that is easy to understand, easy to enjoy, and built to fuel your day.

Colombia — Huila

Abstract starts with coffee from Huila, one of Colombia's most respected growing regions. We look for lots that bring sweetness, bright fruit, and a solid base of cocoa and toffee — the backbone of Abstract's flavor.

These beans come from smallholder farms — often 10 to 30 different growers whose coffee is cupped and blended together for a consistent, balanced profile. We buy this coffee through Cafe Imports at $4.53/lb for the green coffee — well above commodity pricing, and a number we're happy to share, because we think transparency is part of doing this right.

Ethiopia — Guji

The rest of the blend comes from Kayon Mountain Farm, high in the forested Guji region of southern Ethiopia — the birthplace of coffee itself, where growing and drinking it has been part of daily life for centuries, not a crop introduced from outside.

Kayon Mountain has been run by Ismael Hassen Aredo and his family since 2012. It's 500 hectares, about 300 of it planted in coffee, grown in the region's rich red highland soil at high altitude — conditions that give this coffee its fruit, dark chocolate, and light floral character.

Ismael's farm employs 25 full-time and 300 seasonal workers, and pays above local rates to keep skilled pickers coming back year after year. The farm also funds transportation for workers and supports local schools — the kind of long-term relationship we look for in the coffee we buy.

Why it's blended this way

Colombia brings the sweetness and body; Ethiopia brings the fruit and florals. Together, they give Abstract the balance that makes it work as a straight shot of espresso, in a pot of drip, or over ice — without needing milk or sugar to smooth it out.

Drip & pour over: start at 1:16 (1 g coffee to 16 g water). Go 1:15 for a richer cup, 1:17 for a lighter one.

French press: 1:14 to 1:15, steep about 4 minutes.

Espresso: start around 1:2 (18 g in, 36 g out) in 25–30 seconds. Give the beans about 5 days off roast before pulling shots.

Cold brew: 1:8 concentrate, steep 12–18 hours in the fridge, then dilute to taste.

Use filtered water and grind right before brewing.