There's a kind of business that gets underestimated. Not because it lacks quality — but because it doesn't fit the shape people expect success to look like. We've been that business. Still are, in some ways. And we're fine with it.
Underdog Blend is named for that spirit. The refusal to perform. The willingness to prove it through the cup, not the noise around it.
Thirteen years in, and we're still here.
What's In It
Currently: Myanmar Par-o Microlot Honey and Ethiopia Guji Mesina Natural. Caturra from Myanmar at 1500 masl, Heirloom from Ethiopia at 2000 masl.
These two were chosen for what they do together, not separately.
The Myanmar is honey processed — the cherry's mucilage left to dry on the bean, sitting between washed and natural on the intervention scale. It contributes body, structure, and a deep sweetness that stays stable under heat and milk. The Ethiopia adds fruit and a gentle lift, stopping the blend from reading as flat or heavy.
In the cup: molasses, deep berry, and a hint of floral. Complex in a way that doesn't announce itself. That balance is the whole point.
Built for Milk
Underdog is a milk coffee blend. Lattes, flat whites, cortados — this is where it lives and performs best.
The test for any milk blend is simple: does it hold character when milk enters the cup? A lot of blends don't. Underdog does. The berry reads, the body carries. The floral shows up quietly at the end.
If you're pulling straight shots, it holds. But milk is where it was made to go.
The Composition Rotates. The Cup Doesn't.
We don't lock Underdog to fixed lots. Beans move, harvests shift, and good sourcing means staying flexible. When better green comes through, the blend updates.
What stays constant is the target: molasses, deep berry, body that holds in milk. Loo Yi works the composition with every rotation. The profile is the brief — not a coincidence, not luck.
Shop Underdog Blend →
Myanmar Par-o Microlot Honey + Ethiopia Guji Mesina Natural. Molasses, deep berry, hint of floral. Best in milk.