UNICORN BLEND #16

by The naughty dog

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17,90 € VAT incl. (0,090 € / 1g)
In stock > 5
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Roast Date
02.11.2026 (2 days)
Roastery
The naughty dog
Coffee Origin
Colombia specialty coffee Colombia, Ethiopia specialty coffee Ethiopia
Region
Huila
Variety
A mixture of varieties
Roast Type
Filter
Flavour Profile
Milk chocolate, Watermelon gum, Kořeněný čaj
Roast Level
Light to Medium Light
Brewing Method
Aeropress, Chemex, Clever dripper, French Press, Hario V60, Vacuum Pot

The latest addition to The Naughty Dog’s Unicorn Blend series—this time numbered #16—is an incredibly sweet coffee complemented by a pleasant acidity. The blend combines washed coffee from the Arsosala cooperative in Ethiopia and co-fermented coffee from the Finca El Carbonero farm in Colombia. Together, they create a coffee that captivates you from the very first sip with its sweetness reminiscent of watermelon gum and milk chocolate, complemented by a subtle aroma of spiced tea. The resulting coffee is pleasantly sweet, and thanks to its pronounced acidity, it makes for a perfectly balanced cup.

The first part of the blend consists of washed coffee from the Ethiopian Arsosala cooperative, located in the Guji region. It was founded in 2015 and, to date, includes more than 1,200 farmers. Thanks to a combination of high elevation—ranging from 1 ,800 to 1,900 meters above sea level— and soil ideal for growing coffee trees, the coffees produced here are pleasantly juicy with higher acidity. The coffee cherries are first hand-picked and then carefully sorted. The skin is mechanically removed, but traces of pulp remain on the beans. The beans are transferred to water tanks, where they ferment overnight. In the morning, they are washed, and the processed beans are then placed on elevated African drying beds, where they are dried until they reach optimal moisture content.

The second is a co-fermented and subsequently washed coffee from Colombia’s Finca El Carbonero farm, located in the Huila region. The combination of an elevation of 1 ,600 to 1,750 meters above sea level and nutrient-rich soil gives the coffee a stunning character and pleasant acidity. After harvesting and sorting, the coffee underwent controlled co-fermentation. In the next step, the husks were mechanically removed, and the beans were submerged in water tanks for fermentation. After washing, the final step was drying in a hermetically sealed room at a controlled temperature.

  • Farm: Arsosala, Finca El Carbonero
  • Processing: washed, co-fermented, and then washed

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