The Keepin’ Me Happy Blend


  • Tasting Notes – Milk chocolate, stone fruit, toffee
  • Roast – Medium
  • Growing Altitude – 1000 – 1650 masl
  • Processing – Tree dried natural and washed
  • Certifications – RFA (both) Organic, Fairtrade (Honduras)
  • Varietal – Bourbon, Catuai, Caturra
SKU: BL-KMH Category:


Our very first blend, and we’re very proud of it!

75% Brazil Daterra Monte Cristo
25% Honduras SHG COCAFELOL

We wanted to create something that was an easy drinker. Something comfortable that you can sip on in any mood, at any time. We wanted to create a hug in a cup. We believe that’s exactly what we’ve been able to do, but we’ll let you decide!

Make sure to let us know what you think.


Brazil Daterra Monte Cristo

Daterra was born out of the vision of one man to create excellence. Excellence in environmental and economic sustainability and above all else, excellence in quality. This vision has become a reality, being the first Rainforest certified farm in Brazil and later becoming the first ‘A’ grade certified farm for sustainability in the world. From the organic farm on site that is used in the meals they provide their workers, reusable pouches and regular filtered water taps that help to reduce plastic consumption, to the work with local schools, colleges, and universities, the breadth of their ambition is clearly visible.

The quality of coffee Daterra produce is second to none, and their constant pursuit of perfection yields brilliant and at times surprising results. Producing three key core ranges, the ‘Classics’ are just that, the best representatives of Cerrado coffee with the benefits of Daterra quality. They score 80-86 points. The ‘Collection’ is the higher scoring, 86-89 point coffees from the current menu. They are the best coffees from their plantations and are completely processed using the Daterra Penta Process®. Lastly, they have the ‘Masterpieces’, The very “small farm” lab, where new ways of producing coffee are tested. The lab is rich with new and unusual varietals, processing methods, drying techniques and limitless experiments. They have unique cup profile and score 88+, fully traceable, and are planted and grown with history and can never be replicated.


COCAFELOL was founded in La Labour, Ocotepeque, and has been working diligently on behalf of their coffee producers since 2000, providing technical and financial assistance. Its main focus is to produce, process and market high quality and differentiated coffee. They have invested heavily in organic production.

The organisation is keen to promote sustainable agricultural practices; using chromatography, they are performing sophisticated soil analyses to deduce how best to improve the quality of organic matter and what products to use. The coffee husks processed at their wet mill are combined with minerals and naturally occurring fungus and broken down into an organic compost that can be applied back to the farms. This is provided free to their members and is sold to local vegetable producers as an extra source of income. Last year(2019) they provided 30,000 bags free. The honey water (waste from processing) is also viewed as a raw material and converted in to liquid compost too. From the waste pulp and honey water they are able to create over 30 types of fertilizer. The brand that sits behind all of this was set up using the money from the Fairtrade premiums they have earned.

During harvest when the coffee is at its optimum ripeness, the product is collected manually before being sent to centralised washing stations for pulping, washing and drying process according to the quality desired.


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