Spring Blend is a seasonal coffee featuring a combination of a Guatemalan anaerobic natural and a Colombian washed coffee. This light roast blend offers a vibrant and balanced cup profile. Tasting notes include rich chocolate and buttery toffee, complemented by a bright, fruit-forward pop of pineapple. The Guatemalan component provides depth, while the Colombian coffee adds clarity, resulting in a cup that is both comforting and refreshing.
Victrola Coffee Roasters was founded in Seattle in 2000 by Chris Sharp and Jen Strongin, and began roasting its own coffee three years later in a small back room of the original location. The company imports roughly 90 percent of its green coffee directly from the farmers and cooperatives it has built relationships with over two decades. Many of those coffees are shade grown, reflecting a commitment to sourcing practices that sustain the ecological systems where coffee is cultivated. That philosophy of equity and transparency runs through every part of the operation, shaping how Victrola approaches everything from producer relationships to the roasting process itself.
