Revitalize your coffee routine with this exclusive, limited-time bundle that brings together two uniquely vibrant coffees. Designed for both convenience and exploration, it's the perfect way to restock your coffee corner with flavors that are anything but ordinary.
What’s Included:
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Pink Punch Natural Geisha (Costa Rica) xPods – Sorellina Coffee
Geisha coffee but make it fun. From Costa Rica’s Tarrazú region, this one hits with pomegranate, cranberry, rose, and finishes smooth with dark chocolate. Think fruit punch—elevated. -
Strawberry Co-Ferment Roaster Bag (Colombia) – Modcup
A unique co-fermentation with strawberries and mosto (fermented coffee juice), combined with carbonic maceration and honey processing — the result is juicy, candy-like explosion of strawberries, pineapple, and citrus, layered with honeyed sweetness. A wild ride in the best way. -
xBloom Flat-Bottom Paper Filters
Achieve optimal extraction and clarity with these high-quality filters, perfect for brewing your Modcup beans on the Omni Dripper.
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Premium Flat-bottom Paper Filters
xBloom's own customized premium wave paper filters have been created for our 1st-gen Reusable Dripper and 2nd-gen static-free Omni Dripper. Size: 155mm Color: white Shape: flat-bottomed Contains: 100 filters per box
Sorellina
Pink Punch - Natural Geisha
A perfect coffee to brew and enjoy with Mom! This naturally processed Costa Rica Geisha is bursting with pink flavor notes of pomegranate, rose, cranberry, and has a sweet chocolate finish. We recommend you taste this coffee when it's hot for a sweetness forward presentation that reminds us of biting into a fruit filled chocolate bar! When cooled, the pomegranate and cranberry notes become structured and the cup becomes even sweeter. From Sorellina:Diego and his family come from the picturesque mountainside of La Bandera, a unique area surrounded by tropical rainforest. At 2000 MASL he specializes in growing rare varieties, like this stunning geisha. Diego has spent years perfecting his processing methods and building his own wet mill at La Bandera. His hard work and meticulous attention to detail hasn't gone unnoticed, his coffee's are often featured by competitive baristas and brewers all over the world. We have been hoping to work with Diego for a few years now and are delighted to share this coffee with you. We taste pink everything, pomegranate, cranberry, rose, with a sweet finish of dark chocolate.
Pomegranate · Cranberry · Rose · Pink · Dark Chocolate
Costa Rica
Natural
Light
Single Origin
Modcup Coffee
Strawberry Co-Ferment - Campo Hermoso
This isn’t your average coffee, well, nothing from Modcup is ever average. From the 4th generation producer Edwin Noreña’s innovative farm in Quindío, Colombia, comes a light roast bursting with strawberry, tropical fruit, honey, and citrus. You might have tried honey processing, or even carbonic maceration. But what's mosto? This coffee comes from a unique co-fermentation with strawberries and mosto (fermented coffee juice), combined with carbonic maceration and honey processing. The result is a jammy, syrupy cup with lively acidity and a flavor profile that’s bold and unforgettable. Step 1: Hand-Picked Selection & Cleaning – Only cherries measuring 20+ Brix are harvested, soaked for two hours, and carefully sorted. Step 2: Carbonic Maceration – Whole cherries ferment in a low-oxygen environment for 48 hours, with mosto (fermented coffee juice) extracted at pH 4.2 and Brix 11.5. Step 3: Co-Fermentation – The mosto is inoculated with a custom yeast culture, an allulose solution, and dehydrated fruits to amplify complexity. Step 4: Honey Processing – Cherries are depulped to a black honey level and undergo 72-hour fermentation at 18°C in 200 kg reactors. Step 5: Controlled Drying & Stabilization – The coffee is sun-dried in a greenhouse for 10 days, then rested for another 10 days before final milling.
Strawberry · Tropical Fruit · Honey · Hard Candy · Citrus
Colombia
Honey Mosto Anaerobic Fermentation
Light
Single Origin
Premium Flat-bottom Paper Filters
xBloom's own customized premium wave paper filters have been created for our 1st-gen Reusable Dripper and 2nd-gen static-free Omni Dripper. Size: 155mm Color: white Shape: flat-bottomed Contains: 100 filters per box
Sorellina
Pink Punch - Natural Geisha
A perfect coffee to brew and enjoy with Mom! This naturally processed Costa Rica Geisha is bursting with pink flavor notes of pomegranate, rose, cranberry, and has a sweet chocolate finish. We recommend you taste this coffee when it's hot for a sweetness forward presentation that reminds us of biting into a fruit filled chocolate bar! When cooled, the pomegranate and cranberry notes become structured and the cup becomes even sweeter. From Sorellina:Diego and his family come from the picturesque mountainside of La Bandera, a unique area surrounded by tropical rainforest. At 2000 MASL he specializes in growing rare varieties, like this stunning geisha. Diego has spent years perfecting his processing methods and building his own wet mill at La Bandera. His hard work and meticulous attention to detail hasn't gone unnoticed, his coffee's are often featured by competitive baristas and brewers all over the world. We have been hoping to work with Diego for a few years now and are delighted to share this coffee with you. We taste pink everything, pomegranate, cranberry, rose, with a sweet finish of dark chocolate.
Modcup Coffee
Strawberry Co-Ferment - Campo Hermoso
This isn’t your average coffee, well, nothing from Modcup is ever average. From the 4th generation producer Edwin Noreña’s innovative farm in Quindío, Colombia, comes a light roast bursting with strawberry, tropical fruit, honey, and citrus. You might have tried honey processing, or even carbonic maceration. But what's mosto? This coffee comes from a unique co-fermentation with strawberries and mosto (fermented coffee juice), combined with carbonic maceration and honey processing. The result is a jammy, syrupy cup with lively acidity and a flavor profile that’s bold and unforgettable. Step 1: Hand-Picked Selection & Cleaning – Only cherries measuring 20+ Brix are harvested, soaked for two hours, and carefully sorted. Step 2: Carbonic Maceration – Whole cherries ferment in a low-oxygen environment for 48 hours, with mosto (fermented coffee juice) extracted at pH 4.2 and Brix 11.5. Step 3: Co-Fermentation – The mosto is inoculated with a custom yeast culture, an allulose solution, and dehydrated fruits to amplify complexity. Step 4: Honey Processing – Cherries are depulped to a black honey level and undergo 72-hour fermentation at 18°C in 200 kg reactors. Step 5: Controlled Drying & Stabilization – The coffee is sun-dried in a greenhouse for 10 days, then rested for another 10 days before final milling.
Pomegranate · Cranberry · Rose · Pink · Dark Chocolate
Costa Rica
Natural
Gesha
Single Origin
Strawberry · Tropical Fruit · Honey · Hard Candy · Citrus
Colombia
Honey Mosto Anaerobic Fermentation
Caturra
Single Origin
