Two scoops of ice cream and a piece of chocolate—that’s what the new NAUGHTY SURFER #4 from The Naughty Dog roastery tastes like. This espresso blend from Colombia and Ethiopia combines the flavors of apricot and strawberry ice cream with milk chocolate. The fruity notes are accompanied by a pleasant, higher acidity, which adds freshness to the overall profile and balances its sweetness. Apricots and strawberries play just as important a role here as chocolate, and together they create a balanced combination of fruitiness and sweetness. This “ice cream stop” is open all year round.
The blend is based on two coffees: Ethiopian Banko Gotiti and Colombian El Paraiso Y05. The Ethiopian portion comes from the Yirgacheffe region , Worka, while the Colombian component is sourced from the Tolima and Cauca regions. The coffees are grown at elevations ranging from 1,600 to 2,300 meters above sea level and are from the 2026 harvest. The blend thus combines two different origins and two distinct processing methods. Each component contributes its own character to the final result, but together they form a balanced whole with a fruity and chocolatey profile.
The blend includes a mix of varieties and combines natural and washed processing methods. The Ethiopian Banko Gotiti is processed naturally, meaning the whole coffee cherries are dried along with the pulp. The beans remain inside the fruit during drying and are only then stripped of their dried outer layers. The Colombian El Paraiso Y05 undergoes washed processing, in which the skin and pulp are removed before drying. After the remaining mucilage is removed and the beans are washed, they are dried in their parchment husks. This different approach to each component is thus part of the character of this Colombian-Ethiopian blend.
- Altitude: 1, 600–2,300 m above sea level
- Harvest: 2026
- Farm: Banko Gotiti and El Paraiso Y05