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Fringe Blend takes you back to the days of a classic rich, chocolaty cup of coffee

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Fringe Blend

Regular price $17.00
Regular price Sale price $17.00
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Recommended Brewing Methods

Fringe is our take on a dark roast, so we think it really shines as a brewed cup of coffee or espresso. The strong chocolate notes excel!

We love it on any brewing method you prefer for a cup of coffee.

Brewing Guide

To get the best out of this coffee we always recommend this recipe as a stating point

  • Brew with a 1:16 ratio (one gram of coffee to every 16 grams of water).
  • Use water that is between 198 - 204 degrees Fahrenheit
  • Adjust your grind for a 3-4 minute brew time. (The finer the grind, the longer it will take to brew)

Espresso Recipe

Ground Coffee In: 

17.0 - 18 grams

Espresso Out:

34 - 36 grams

Time it takes:

27 - 33 seconds

For more information on dialing in or tasting espresso, you can see our guide!

Coffee Origin Info


Washed - Huehuetenango

Huehuetenango is located in Western Guatemala bordering Mexico. It is extremely diverse and known for producing some of the best coffees in Latin America due to its climate, altitude, water sources, and traditional varieties. A range of offerings come out of Huehuetenango, including chocolatey volume offerings and fruit-forward microlots.

Bourbon, Catimor, Caturra, Maragogype, Pache Although this offering is not traceable to a single variety, it is likely comprised of Bourbon, Catimor, Caturra, Maragogype, and Pache — the most commonly cultivated varieties in this region.


Natural - Marcala

For the past several years, Café Imports’s green-buying team has continued to explore relationships in Honduras, searching for just the right combination of microclimate, variety, processing, and attention to detail. We have developed strong relationships with quality-focused cooperatives such as Cooperativa RAOS, a 250-member organization in Marcala, La Paz, from which we have seen some of the most stable results and the highest potential for microlots. We are also exploring another potential microlot-development program in the southwest, near the Salvadoran border.

While Honduran coffees still tend to live up to their reputation as “mild” (nutty, sweet, heavy-bodied but without the oomph of acidity that characterizes a fantastic Guatemalan or the dynamic profile of a top Costa Rican), we do think there is a bright future for breakout producers who are interested in committing to quality and in achieving that microlot status.

Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira Although this offering is not traceable to a single variety, it is likely comprised of Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira — the most commonly cultivated varieties in this region.

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