What Am I Drinking?
Fine... we'll tell you.
Abuelita Blend
The Abuelita Blend is built on balance, not precision for precision’s sake.
We started with a 65% Colombian coffee, roasted slightly more developed, bringing structure, body, and familiarity. It’s the backbone. The kind of coffee that knows how to sit quietly in the cup and still hold its ground.
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The remaining 35% is Peruvian, roasted to a true medium. It’s brighter, a little more expressive. It lifts the blend without taking it over.
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After roasting, the coffees are blended using our food grade mixer, all together for several minutes to make sure the ratio carries through. But blends aren’t meant to be rigid. Coffee grounds don’t line up evenly, and we don’t force them to. One cup might lean closer to the Colombian, another might let the Peruvian speak a little louder. Most stay close to center. A few surprise you.
That’s the point.
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The goal isn’t perfection; it’s consistency with variation.
A flavor profile that moves in a straight line overall, but shifts subtly from cup to cup. Familiar, comforting, and just unpredictable enough to keep you paying attention.
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This is coffee the way we learned it: steady, honest, and alive.
Don Francis
Con Leche Blend
Ashley Jones
Built for milk. Comfortable without it.
Con Leche translates simply to with milk, and that’s exactly where this blend begins. It’s the coffee you recognize immediately, the kind that feels at home in a thick diner mug, the kind you can order anywhere in the world and instinctively ask for a splash of milk without thinking twice.
The easy move would’ve been to source a well-balanced green coffee and just roast it darker. And to be honest, that’s part of what we do, but not without intention. We’re not interested in roasting coffee into char for the sake of darkness. We are interested in development, body, and presence.
This blend is 80% Colombian coffee, chosen for its weight and structure. Roasted deeper, it brings a syrupy mouthfeel and a steady backbone that holds up beautifully to milk. It doesn’t get thin, it doesn’t turn sharp, and it doesn’t behave unpredictably once dairy is introduced.
The remaining 20% is Ethiopian coffee, roasted to the same level of development. On its own, it would feel acidic. Blended, it adds just enough lift; barely perceptible acidity, a subtle shift in flavor so the cup stays interesting. Not loud. Not bright. Just alive.
Most of the blend stays anchored in Colombia on purpose. When you add milk, it stays smooth. It doesn’t break, curdle, or fight back.
It does what it’s supposed to do.
This is why we call it Con Leche.
Because it knows exactly what it’s made for.
Smalltime Blend
Tess Brown
(Sometimes known as the Small-Time Genius Blend)
This coffee is personal.
Small-Time is inspired by our founder, Angel Medina—the person behind this coffee, this site, and most of the ideas that somehow keep finding their way into Reforma and TODOS. We love this coffee, and yes, we’re biased. But we’re biased for a reason.
At its core, Small-Time is a light roast meant to highlight everything coffee does well. Not in a cliché, specialty-coffee way, but in a way that feels generous. Expressive. Alive.
This blend is designed to change. Week to week, season to season. Some weeks it leans Ethiopian: light, tea-like, floral, delicate. Other weeks it leans Colombian: bigger fruit, sweetness that reads like strawberry, berries, or ripe grapes. The goal is never to lock it into one identity, but to let it speak honestly at the moment it’s roasted.
This current version is built around a seasonal Ethiopian coffee, naturally processed, with notes of cherry, blueberry, and jasmine.
Here’s where it gets interesting.
Small-Time is a blend of itself.
The same coffee, roasted two different ways.
We roast 60% very light, preserving clarity and brightness.
The remaining 40% is roasted just a touch further, into a light-medium range, adding structure and balance.
Blended together, the result is something layered and dynamic.
Bright but grounded. Floral without being thin.
Sweet without being simple.
It’s a light roast that doesn’t feel fragile.
A coffee that gives you something new as it cools.
A cup that reminds you why you fell in love with coffee in the first place.
That’s Small-Time.​
Winter Blend
Lisa Rose
The Winter Blend is where we allow ourselves a little range.
This one is built from three different coffees, blended together for nearly ten minutes to make sure the ratios hold; not just on paper, but in the cup. The structure matters here.
We start with 60% Colombian coffee, roasted dark. This is the anchor. It brings depth, body, and the kind of warmth that feels steady when the weather isn’t.
The next 30% comes from Peru, roasted to a medium. This is where the blend opens up, adding balance, sweetness, and space for the darker notes to breathe.
The final 10% is Ethiopian, roasted light. It’s the smallest portion, but it matters. It lifts the cup just enough to keep it from settling into predictability.
The ratios are intentional, even if they feel a little strange. What they give you is range. One sip might lean toward dried fig. Another might feel like cherries baked into a cobbler. Sometimes it settles into chocolate, sometimes a soft spice shows up at the edges. It moves, but it stays grounded.
For a blend made from three different roasts, it’s surprisingly consistent. And when it really hits, it hits in layers; one after another without rushing.
At its simplest, this is a seasonal winter coffee.
At its best, it’s the reason you make exceptions.
If you usually drink light, this pulls you darker.
If you usually drink dark, this opens things up.
That’s the point.
Winter Blend isn’t about choosing sides.
It’s about giving the season something worth leaning into.
Suavecito Blend
Suavecito is meant to be smooth. Fully, unapologetically smooth.
This is a true medium roast, and that matters. Medium roast often gets treated like the middle ground for indecision; a place where coffee goes when no one wants to commit.
We don’t believe in that.
Medium doesn’t mean boring. It means balance, when it’s done with intention.
Suavecito has a lot going on, even if it doesn’t announce itself. It’s approachable, but not flat. Familiar, but not forgettable.
The blend is built from three coffees, each making up 33% of the total:
Ethiopia, Colombia, and Peru, all roasted to a medium profile.
We blend them together slowly, giving the coffees time to settle into one another. What you get is three distinct origins meeting at the same point, a place where nothing is sharp, nothing is heavy, and everything feels resolved.
As the seasons change, the coffees inside Suavecito change too. The idea stays the same, but the details evolve. That’s where the consistency comes from; not from freezing the blend in time, but from keeping the feeling intact.
This is coffee you don’t need to dress up.
It doesn’t need milk.
It doesn’t need explanation.
You don’t need to make a face when you drink it.
Just clean, comfortable, genuinely smooth coffee.