Spring Roast Updates: What's New on the Roaster

This spring we have fresh green coffee landing, two recipe tweaks on the roaster, and a refreshed subscription rotation built around a new Ethiopia and a returning Guatemala. Spring is when the previous harvest's best lots arrive at the roastery and we get to recalibrate. Here is what changed, why, and what it means for the coffee in your cup.

What new green coffee just arrived?

Green coffee is unroasted coffee, and the lots we buy shift with each harvest. This spring brought several notable arrivals we have been cupping and dialing in.

• Ethiopia (washed Yirgacheffe): bright, floral, the backbone of the new subscription rotation.
• Guatemala (Antigua): a returning favorite, cocoa and gentle citrus.
• Colombia (Huila): balanced and sweet, our reliable spring workhorse.

If you like exploring one farm at a time, browse our single-origin coffees, or see how we source them on our sourcing and transparency page.

Why did we lower the Yirgacheffe roast temperature?

We dropped the Yirgacheffe's roast drop temperature by a few degrees this season. That small change slows the development of darker, roastier notes and protects the florals and bergamot character that define this coffee. The result is a cleaner, more aromatic cup that tastes more like the farm and less like the roaster.

Why is Ember Espresso a touch darker now?

Our house espresso, Ember, moved slightly darker this spring. A touch more roast development gives it more body so it holds its own against steamed milk instead of getting lost. Pulled as a straight shot it is still balanced, just rounder and a little sweeter than before.

Coffee	Change this spring	What you'll taste
Yirgacheffe	Lower drop temperature	More florals, brighter, cleaner
Ember Espresso	Nudged slightly darker	More body, especially in milk

What changed in the subscription rotation?

Our subscription is a rotating selection, so the lineup follows what is tasting best. This spring the new Ethiopia (the Yirgacheffe above) joins the rotation, and the Guatemala Antigua returns after a season away. Because every order is roasted to order, you get these coffees at their freshest.

A quick freshness note: we roast within 2 business days of your order and ship within 24 to 48 hours of roasting, so the bag that lands on your doorstep is days old, not months. You can start or adjust a subscription anytime, or browse everything in shop all coffee.

What's coming next?

We are cupping early samples from this year's Kenya and a natural-process Ethiopia that, if it scores the way we hope, will arrive as a limited summer release. We are also testing a lighter blend aimed at iced and cold brew. Subscribers tend to hear about these first.

Frequently asked questions

How often does Ember & Origin update its roast recipes?

We revisit recipes every season as new green coffee arrives, and we make smaller adjustments anytime a lot's flavor shifts. Coffee is agricultural, so the recipe follows the harvest rather than staying fixed year-round.

Will the lower Yirgacheffe roast taste sour?

No. A lighter drop temperature lifts florals and brightness, but the coffee is still fully developed and balanced. You will notice more aroma and clarity, not sourness.

Is the darker Ember Espresso still good as a straight shot?

Yes. It is balanced and a little sweeter pulled on its own. The extra body simply helps it cut through milk in lattes and cappuccinos.

How fresh is the coffee I order?

Every order is roasted within 2 business days and shipped within 24 to 48 hours of roasting. You are drinking coffee that is days from the roaster, not weeks or months.

How do I get the new seasonal coffees first?

A subscription is the simplest path. New and returning lots enter the rotation as they land, so subscribers taste them before they sell out.

Want the spring lineup delivered fresh, with the new Ethiopia and returning Guatemala in the rotation? Start a subscription and we'll roast each bag to order.