It started with a coffee
that tasted like banana cream cake

Not “notes of”
Not “hints of”

It actually did

We had been drinking specialty coffee for years
clean cups
clear origins
structured taste

and we loved it

But this was something else

We didn’t expect it
We didn’t fully understand it

So we followed it

Back to origin
to the farmer
to the process

And somewhere between fermentation, temperature, and timing
coffee started to behave differently

Fruits became louder
textures softer
flavours more direct

Less interpretation
more expression

Somewhere along the way
it felt like a mistake

Or at least something that wasn’t supposed to happen

A bloop

We kept going

Tasting
testing
cupping
failing

Finding coffees that didn’t fit the rules
but felt right

At the same time
we felt something else

Coffee had become serious
technical
almost sterile

And while we respect that world
we didn’t feel at home in it anymore

We wanted something with more contrast

More curiosity
More flavour
More room to react

So bloop. became a way to explore that

We work with small lots
often co-fermented at origin
in close dialogue with producers

Paying more when the work demands more

Not to make coffee complicated

But to make it more immediate

Each drop is a moment

A flavour pushed slightly further
than expected

Sometimes clean
Sometimes strange
Sometimes very clear

Always intentional

This isn’t about replacing coffee

It’s about expanding it

bloop.

Coffee, shaped by process