By Caldera Admin
Our house blend has been the backbone of Caldera Coffee since 2016. This year we rebuilt it from the ground up.
The new recipe pairs a washed Kintamani for acidity with a wet-hulled Kerinci for body, roasted together in a way that lets each origin speak. The result is hazelnut sweetness, caramel weight, and a finish clean enough for a V60 or a double espresso.
The first batches are on shelves now — and yes, we kept the red apple note.
