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Blume - Abbotsford

Blume - Abbotsford

“Blume Coffee was founded in 2018 by Angus Gibbs. The aim was to make coffee exciting, approachable and most importantly, delicious, to all tastes. As he is fond of saying, perhaps too often, “I want my friends to love this and I want my mum to love this, in equal parts.”

Since then Blume has evolved into a community-focused roaster that prides itself on holding the utmost standards of quality, hospitality and sustainable practices. The current space in Abbotsford exists as their HQ, as well as a coffee bar, co-roasting facility and recording studio.

Welcome to the world of Blume, where everyone is welcome. All you need is a smile and a mug."

"A more modern espresso. Here we are chasing the sun. Bright sweet flavours. A fantastic way to brighten your day. Modern coffee has trended its way to being varying degrees of acid driven light roasts. We do this to highlight the collaboration of nature & farmer and the beautiful creations they make."


50% - Jhony Machaca, La Paz, Bolivia

50% - Mubuga, Ngozi, Burundi

Roast date - 3/6/2024

Variety - Red catuai, Typica | Bourbon

Process - Washed

Flavour notes - Apple crumble, Walnut, Creamy

"This coffee is named after the Great Colombian Massif, or Macizo Colombiano, a vast mountainous area that covers part of the states of Cauca, Tolima and Huila in the west of Colombia. This area is part of the Andean mountain range and is covered in snowcapped mountains, with elevations as high as 3,500m above sea level. The region is Colombia’s richest water source and many of the country’s largest rivers are born here, including the Cauca and Magdalena Rivers. Abundant, clean water and rich volcanic soil makes this area ideal for extensive agriculture and for exceptional coffee production.

This lot of Macizo Colombiano was blended from coffees produced by 18 smallholder farmers from the area around the municipalities of Rio Chiquito, Paez and Inza in the state of Cauca, along with China Alta and Laureles in the state of Tolima. The coffees were selected by cup quality and profile to make up this special lot, which represents exceptional value.

The farms that contributed to this lot are very small – on average just 1.5 hectares in size – and are located between 1800-2000m above sea level in the high hills and valleys of the Macizo Colombiano. Coffee producers in these areas farm traditionally, and grow a mix of Colombia, Castillo and Caturra varieties. Fertilisation occurs around three times a year, usually after manual weeding, and pesticides are rarely used."

Origin - Cauca, Tolima, Colombia

Roast date - 3/6/2024

Variety - Colombia, Caturra, Castillo

Process - Washed

Flavour notes - Cherry, Butterscotch, Almond

"This 100% Red Bourbon lot was produced using coffee cherry from 38 smallholder farmers who deliver to Sovu washing station. The washing station is located in the Huye Sector of Huye District, in Rwanda’s Southern Province. It is owned and operated by the Abahuzamugambi Ba Kawa Maraba Cooperative (known as ‘Maraba’), who own three other washing stations in the district.

This is a peaberry lot, which refers to the size and shape of the beans. Normally coffee seeds develop as a pair with flattened facing sides, but sometimes just one seed develops and forms an oval shape to occupy the entire space within the coffee cherry. This is called a peaberry and these small and round coffee beans are carefully selected and separated out from the rest of the crop during the milling stages.

These are little beans with a big flavour! We purchased our first micro-lot of Rwandan peaberries in 2017 and have been consistently impressed with these lots ever since."

Origin - Huye District, Southern Province, Rwanda

Roast date - 3/6/2024

Variety - Red Bourbon

Process - Washed

Flavour notes - Mandarin, Créme brûlée, Black tea

"Finca la Estrella is located in the department of Nueva Segovia, in a municipality called San Fernando, less than an hour away from Ocotal, where Caravela's drying and purchasing station is situated. In fact, Gregorio inspired in our beneficio center to name his farm, La Estrella.

Coffee has been in Gregorio's Family for generations, he comes from a traditional coffee growing family and he hopes to pass on this passion to his children. Gregorio decided to buy a piece of land, continue with the family tradition and start his own coffee business in 2009. However, four years later he decided to change the way he had been producing coffee and the way his family was producing coffee until then.

When he met Caravela and learned about specialty coffee, he saw the opportunity to become more sustainable in time and improve his quality of life. He had to change some parts of the process he used to do on the farm, like harvesting practices and wet milling methods like longer fermentations.

At the beginning, he says it was challenging, because it was a whole new way and different from what he had been used to do, but today he can look back and say with pride that it has been worth it, every second and every penny. Not only his farm and his processes, but his lifestyle has changed since he produces specialty coffee. For instance, with the extra income received, Gregorio purchased another farm which he calls El Palmar."

Origin - San Fernando, Nueva Segovia, Nicaragua

Roast date - 3/6/2024

Variety - Caturra, Catuai

Process - Washed

Flavour notes - Tropical fruit, Cola, Brown sugar


Espresso - 9 bar

Brew ratio - 1:2.4 (dry coffee : espresso liquid)

Temp - 94 Deg C

Time - 25-30 seconds.

Grind - Start coarse

*Adjust grind size to achieve the desired time

Espresso - 6 bar

Brew ratio - 1:2.8 (dry coffee : espresso liquid)

Temp - 94 Deg C

Time - 25-30 seconds.

Grind - Start coarse

*Adjust grind size to achieve the desired time 


Temp - off the boil

Ratio - 1:13 (dry coffee:water)

Bloom - 30 seconds

Flow rate - fast

*Adjust grind size to achieve desired flow rate


Temp - off the boil

Ratio - 1:12 (dry coffee : water)

Bloom - 30 seconds

Brew time - 90 seconds (including bloom)

Press consistently over 15-20 seconds.


Stove top

Ratio - 1-7 (dry coffee : water)

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