SOL \u2013 Our annual Summer Coffee to be enjoyed in your nearest park, garden nook, beach, or wherever the mood strikes. As usual, we\u2019ve roasted a fusion of coffee beans that are especially vibrant during this bright season, and together they offer a sun-soaked, flavorful, round, full-bodied, and delightfully fruity blend that suits all brewing methods, including iced coffee.<\/p>\n
- Rwanda Nyamurinda (Fully Washed)<\/strong><\/em><\/p>\n The 2026 SOL gets its foundational character from a washed coffee bean sourced from one of our most loved producers, the sisters Francine and Immaculate, who run the washing station and exporter Nyamurinda Coffee Growers. We\u2019ve worked with them since the beginning of Gringo, and their coffee is outstanding both on its own and, as here, as the base of our beloved SOL blend\u2014where it brings lively, summery notes and a fine balance.<\/p>\n Kenya Muranga AA (Fully Washed)<\/strong><\/em><\/p>\n As the second coffee in the blend, we have a bean of the SL28 variety, processed and grown by smallholder farmers who deliver their freshly picked coffee cherries to Gatagua Factory.<\/em>In this year\u2019s SOL, they contribute a refreshing, juicy acidity.<\/p>\n Colombia Finca La Tierra (Natural Anaerobic)<\/strong><\/em><\/p>\n The third coffee in the blend comes from our own farm, Finca La Tierra, where our co-owner Heber Sarria has produced his most experimental microlot to date\u2014a closed fermentation of Pink Bourbon & Geisha. In the blend, it contributes a wonderfully full body and a distinct fruitiness.<\/p>\n \u2013 Colombia La Luisa aerobic Peach Co-ferment<\/strong><\/em><\/p>\n Finally, we\u2019ve added a small percentage of La Luisa\u2019s experimental Caturra. Here, honey-processed beans have been fermented together with peach juice, which imparts tropical fruit notes to the coffee.<\/p>\n