Double Date Blend Collab with Floozy Coffee Roasters

A Valentine’s Day Collab

Floozy Coffee Roasters × The Coffee Benders 

Some dates are better together.

Double Date is a collaborative blend built on different styles, shared values, and good times.

Floozy brings the flowers: a fruity, floral-driven washed coffee from El Salvador.
Benders bring the wine and chocolate: a Pinot Noir yeast–fermented Honduran 

Roasted separately, each component reflects its roaster’s style and brought together by a mutual commitment to ethical sourcing and quality.

Double Date is about what happens when two distinct styles meet halfway and make something better than either could alone. 

Everyone needs friends like these. 

Floozy Component

Origin: La Palma, Chalatenango, El Salvador 

Producer: Gilberto Landaverde 

Farm: Finca La Peña 

Process: Washed

Variety: Pacas

Gilberto has spent more than 35 years producing coffee, with the last decade focused on specialty through his work with Caravela. What began as a way to support his family has grown into Finca La Peña in La Palma, Chalatenango, now run alongside his sons.

Sitting at 1,613 metres above sea level, the farm grows primarily Bourbon, supported by Pacamara and Pacas, under the shade of Cuje Chapemo trees. Harvests are processed using washed and honey methods, with careful fermentation and slow drying on raised beds.

Now in his seventies, Gilberto’s focus is on plant renewal and passing his knowledge on to the next generation, with consistency and care at the centre of everything he does.

Benders Component

Origin: Copan, Honduras

Producer: Moises Hidardo Hernandez

Farm: Cascaritas Farm

Process: Pinot Noir Yeast - Honey

Variety: Pacas

Cascaritas Farm is run by Delmy Hernandez and her son, Moises Hidalgo. What began as a family project has grown into an operation with a clear focus on innovation and specialty coffee. Each lot is carefully selected based on the unique characteristics of the terroir, with the aim of producing distinctive and expressive sensory profiles in the cup.

In 2015, the farm pivoted toward micro-lot production. Delmy and Moises built a solar dryer fitted with three layers of African beds, allowing precise control over time, temperature, and humidity during drying. Today, Finca Cascaritas produces approximately 60% washed coffees and 40% natural and honey-processed coffees for larger micro-lots, alongside smaller-scale anaerobic and carbonic maceration lots.

More about the coffee

Ripe cherries are harvested by hand and floated to separate first-quality fruit. The coffee is washed and pulped, then immediately transferred to 200-litre plastic barrels. Fermentation is carried out anaerobically for 36 hours, using Pinot Noir yeast. After fermentation, the coffee is dried as a honey process, with mucilage left intact.

Drying takes around 15 days, reaching a final humidity of approximately 10.5%. Once complete, the coffee is bagged in new sacks with GrainPro lining and transported to CAFESMO for storage, as well as sensory and physical evaluation.

In the Cup

The brief was flowers, chocolate, and wine, and to us this hits all the marks. Coming together, it brings chocolate-coated strawberries and fruit-and-nut sweetness. The perfect double date.

Best for: Espresso or milk-based drinks

Release: Limited Valentine’s Day run

Brew Recipe 

Dose: 20g

Yield: 40g

Time: 27 secs