Porch Session Blend


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This blend and roast profile was specifically designed for cold brewing to maximize extraction potential and balanced flavor. This is a medium roast with sweet notes of milk chocolate, caramel and coffee cherry. Brew it hot, brew it cold, it's good all around.

Terroir Information – Blend


Emilio Lopez Diaz, Finca Ayutepeque/Nazareth Dias Pereira, Fazenda Sertão


Santa Ana, El Salvador/Carmo de Minas, Mina Gerais, Brazil


100-1500 masl


Red & Yellow Bourbon, Pacas

Harvest Method

Hand Picked (Selective)/Mechanically

Processing Method

Cherry sorted at wet mill, fruit-dried (natural)

Drying Method

Patio and mechanical

Export Grade

SHG-EP Natural/NY 2/3


Our Recommendations for making cold brew:

Brew Ratio: 12oz coffee per 1 gal of cool fresh water

Grind: Medium-Course (French Press)


  1. Combine coffee and water in preferred cold brew maker (we like Toddy and OXO)
  2. Make sure to gently stir/fold the coffee into the water breaking up all dry clumps
  3. Let steep at least 16 hrs, we prefer 24-32 hrs total
  4. After steeping, let the liquid fully drain
  5. E Voilà! You have an amount of cold brew concentrate ready to pour over ice, or mix with a little cream and syrup for refreshingly sweet treat.
  6. The concentrate will store well in the refrigerator for up to a week.

Want to Class it up? Try mixing a Cold Fashioned 



about 6oz cold brew concentrate

1/4 oz simple syrup (we prefer Pink House Alchemy Cardamom)

2 dashes aromatic bitters (we like Pink House Bitters)

Build drink in rocks glass filled with large ice cubes. Stir to mix and chill. Garnish with orange peel and amarena cherry