Hideaway

About the Coffee

Hideaway is a blend built from two coffees, currently an Ethiopia Limmu washed and a Brazil Santa Lucia natural. Limmu sits in southwestern Ethiopia, a region known for growing coffee at elevations that push 1,900 meters, where smallholder farmers process cherries using washed methods that rely on fermentation tanks and clean water rather than sun-drying.

The Brazil component comes from Santa Lucia, processed as a natural, meaning the whole cherry dries intact around the bean instead of being pulped first. This method takes longer and demands more attention to prevent mold or over-fermentation, but it's a traditional approach in Brazil where drier climates make it practical on a larger scale.

Rosso built Hideaway as a dark roast blend, pairing the washed Ethiopian lot with the natural Brazilian one to give the roast team two different raw materials to work with before they push the beans further into darker roast development.

About Rosso

Rosso has been roasting coffee since 2007, starting in Calgary in 2012. The company built its approach around sourcing and roasting decisions made in-house rather than following standard industry templates.

Their focus stays on the beans themselves: choosing lots with specific character, then figuring out through roasting how to bring that out, whether that means a light roast that preserves origin flavor or a dark roast like Hideaway built for richness and consistency.

Hideaway is one of those coffees I keep coming back to when I want something dependable. Ethiopia washed lots bring a clean, structured base, and pairing that with a Brazil natural gives the blend body and sweetness without losing balance. It's a smart way to build a dark roast that doesn't just taste burnt for the sake of being bold.
- Dean, Director of Coffee

"Rosso is the last coffee roaster I subscribed to before starting Stillwater, a spot they earned with consistency. If you appreciate a well-balanced cup of coffee with sweetness and some subtle fruity notes, Rosso hits the mark again and again."

- Dean, Director of Coffee