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ethiopia + colombia + guatemala + el salvador coffee

EL GAUCHO BLEND

by manzanita roasting company and coffee house · san diego, usa

you'll taste jasmine before floral. this is el gaucho blend, a natural ethiopia + colombia + guatemala + el salvador from manzanita roasting company and coffee house.

jasminefloralmilk chocolatedark chocolate

the bean

origin
ethiopia + colombia + guatemala + el salvador
region
yirgacheffe
process
natural
status
in stock
availability checked
16 jun 2026
el gaucho blend is a multi-origin blend from manzanita roasting company and coffee house, drawing from ethiopia (yirgacheffe), colombia, guatemala, and el salvador. the ethiopian component is naturally processed, which contributes the more expressive floral and fruit-forward character to the cup. expect jasmine and broader floral tones alongside milk chocolate and dark chocolate, giving the blend both brightness and body. the natural process means fruit contact during drying, so the sweetness and florality are baked in at origin, not just at the roast. it suits filter brewing to highlight the jasmine and floral notes, though the chocolate depth holds up well through espresso or a french press.

common questions

What does EL GAUCHO BLEND taste like?

el gaucho blend offers jasmine and floral aromatics alongside milk chocolate and dark chocolate, a combination that gives the cup both a delicate, fragrant quality and a grounded sweetness. the natural process on the ethiopian yirgacheffe component reinforces those floral and sweeter characteristics.

How is EL GAUCHO BLEND grown and processed?

the blend sources coffee from four origins, ethiopia (yirgacheffe), colombia, guatemala, and el salvador, with the ethiopian portion processed naturally, meaning the coffee cherry is dried whole before milling. this natural process is a key driver of the floral and sweet notes in the final cup.

How should I brew EL GAUCHO BLEND?

filter methods such as pour-over or drip brewing tend to highlight the jasmine and floral notes cleanly, while espresso or french press will lean into the milk chocolate and dark chocolate body. grind fresh and use water around 93-96°c to avoid muting the more delicate floral tones.

about manzanita roasting company and coffee house

and when you need something that actually delivers on the promise, manzanita roasting company sits right there on paseo del verano norte, doing what good roasters do. they've built something that keeps people coming back, which in poway means you're doing things right. the beans get attention here. real attention, not just lip service to craft. you can tell from how the locals treat it like their spot, protective almost. they roast in-house, which changes everything about what ends up in your cup. the difference shows. especially when you're dealing with people who know their coffee and won't settle for mediocre. saturday mornings bring the kind of steady flow that speaks to consistency rather than hype. their americano hits exactly how it should.

all coffee from manzanita roasting company and coffee house

san diego, usa

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