The Match coffee tin by Earnest Pursuit, pale yellow with a blue line drawing of two linked coffee mugs and a newspaper The Match coffee tin by Earnest Pursuit, pale yellow with a blue line drawing of two linked coffee mugs and a newspaper
The Match coffee tin by Earnest Pursuit, pale yellow with a blue line drawing of two linked coffee mugs and a newspaper
Back of The Match tin with tasting notes of berries, molasses and citrus, and a map tracing origins in Latin America and the Pacific Back of The Match tin with tasting notes of berries, molasses and citrus, and a map tracing origins in Latin America and the Pacific
Back of The Match tin with tasting notes of berries, molasses and citrus, and a map tracing origins in Latin America and the Pacific
Yellow tin of The Match on a wooden table with a croissant, a glass cup of black coffee and a crossword Yellow tin of The Match on a wooden table with a croissant, a glass cup of black coffee and a crossword
Yellow tin of The Match on a wooden table with a croissant, a glass cup of black coffee and a crossword
Green Andean mountain valley in Colombian coffee country Green Andean mountain valley in Colombian coffee country
Green Andean mountain valley in Colombian coffee country
Coffee branch crowded with ripe red and unripe green cherries in Colombia Coffee branch crowded with ripe red and unripe green cherries in Colombia
Coffee branch crowded with ripe red and unripe green cherries in Colombia

The Match

In our house blend from the Pacific Islands and Latin America, we taste berries, molasses, and citrus.

The particulars

Our score: 85.5

Roast style: Light

Size: 300 grams, whole beans

Blend components as of 19 September 2026: 70% All Set and 30% Guatemala, Huehuetenango (Waykan)

Produced by: Multiple smallholder farmers

Produced in: Colombia and Papua New Guinea

Varietal: Bourbon, Catimor, Maragogype, Pache, Caturra, Pink Bourbon, and (sometimes) Geisha

Process: Washed

Altitude: 1,400-2,000 meters above sea level

Roasted on: Loring S35 Kestrel

Sorting level: All Set, 1-2%; Guatemala, 2%

The producers

All Set

Called Las Perlitas, Spanish for Litle Pearls, this coffee is produced by multiple small lot farmers from Huila. These small farmers do not produce lots large enough to be exported on their own. Which means that the lots are combined into a larger lots for export. Iterations can vary, but most of the farmers are located around Santa Maria, Garzon, Pitalito, and Palestina.

Guatemala

Coffees from Huehuetenago are known for their crisp acidity reminiscent of lemon, grape, or apple, and a balance of toffee and sweet nuts, like almond. In the Maya Q’qnjobal dialect in the region, “waykan” means “star, or light that shines in the sky at night.” The indigenous population in and around Huehuetenango plays a large role in the coffee production here, and coffee accounts either directly or indirectly for roughly 80 percent of the local economy.

Processing

All Set

Due to the small lot size, the coffee is produced at central washing stations. The coffee is picked ripe and de-pupled the same day. Then the coffee is fermented for 24-48 hours. Then the coffee is washed clean of mucilage an dried on tarpaulins or raised beds.

Guatemala

The Washed process varies greatly across the growing regions of Guatemala due in large part to the different terroir and terrain that exists. However, the primary difference in style is in the length of time that the coffee is allowed to ferment. Generally speaking, coffee is picked ripe and depulped the same or the following day, then allowed to ferment for anywhere between 12–48 hours, depending on the climate. The coffee is then washed clean of its mucilage and spread on patios or raised beds to dry.

Sorting

Following each roast, the beans are individually inspected by an AI-powered optical sorter. The sorter identifies and removes beans with defects undetectable to the human eye, eliminating anything that would introduce unwanted flavors into your cup. The result is a cleaner, more consistent, and more flavorful coffee. The optical sorting level percentage is the percentage of the total roast discarded in this process.

Making your coffee

We purposefully select coffees that we think are delicious across all brewing methods. No matter how you make your coffee, we think you'll enjoy this. That said, our personal preference for the Match is as an espresso with milk. You can find more information about brewing methods here - https://earnestpursuit.com/pages/coffee-brewing-methods.

  • 5 stars: 2 (100%)
  • 4 stars: 0 (0%)
  • 3 stars: 0 (0%)
  • 2 stars: 0 (0%)
  • 1 star: 0 (0%)
J
Jami & Mike Mason

Very smooth great aroma, pleasing to the palette! Will have to try pour over! Expresso took some experimenting, grind size etc
We’ve been into expressos with our fairly new machine the crème & silky latte art are important, still working on that lol
Earnest pursuit coffee has dense richness & a beautiful copper gold Hue & delightful!

A
Anonymous

I loving smelling the ground coffee first, it smells so amazing. Then the taste is even better! No more mediocre coffee for me!

The Match coffee tin by Earnest Pursuit, pale yellow with a blue line drawing of two linked coffee mugs and a newspaper The Match coffee tin by Earnest Pursuit, pale yellow with a blue line drawing of two linked coffee mugs and a newspaper
The Match coffee tin by Earnest Pursuit, pale yellow with a blue line drawing of two linked coffee mugs and a newspaper
Back of The Match tin with tasting notes of berries, molasses and citrus, and a map tracing origins in Latin America and the Pacific Back of The Match tin with tasting notes of berries, molasses and citrus, and a map tracing origins in Latin America and the Pacific
Back of The Match tin with tasting notes of berries, molasses and citrus, and a map tracing origins in Latin America and the Pacific
Yellow tin of The Match on a wooden table with a croissant, a glass cup of black coffee and a crossword Yellow tin of The Match on a wooden table with a croissant, a glass cup of black coffee and a crossword
Yellow tin of The Match on a wooden table with a croissant, a glass cup of black coffee and a crossword
Green Andean mountain valley in Colombian coffee country Green Andean mountain valley in Colombian coffee country
Green Andean mountain valley in Colombian coffee country
Coffee branch crowded with ripe red and unripe green cherries in Colombia Coffee branch crowded with ripe red and unripe green cherries in Colombia
Coffee branch crowded with ripe red and unripe green cherries in Colombia

The particulars

Our score: 85.5

Roast style: Light

Size: 300 grams, whole beans

Blend components as of 19 September 2026: 70% All Set and 30% Guatemala, Huehuetenango (Waykan)

Produced by: Multiple smallholder farmers

Produced in: Colombia and Papua New Guinea

Varietal: Bourbon, Catimor, Maragogype, Pache, Caturra, Pink Bourbon, and (sometimes) Geisha

Process: Washed

Altitude: 1,400-2,000 meters above sea level

Roasted on: Loring S35 Kestrel

Sorting level: All Set, 1-2%; Guatemala, 2%

The producers

All Set

Called Las Perlitas, Spanish for Litle Pearls, this coffee is produced by multiple small lot farmers from Huila. These small farmers do not produce lots large enough to be exported on their own. Which means that the lots are combined into a larger lots for export. Iterations can vary, but most of the farmers are located around Santa Maria, Garzon, Pitalito, and Palestina.

Guatemala

Coffees from Huehuetenago are known for their crisp acidity reminiscent of lemon, grape, or apple, and a balance of toffee and sweet nuts, like almond. In the Maya Q’qnjobal dialect in the region, “waykan” means “star, or light that shines in the sky at night.” The indigenous population in and around Huehuetenango plays a large role in the coffee production here, and coffee accounts either directly or indirectly for roughly 80 percent of the local economy.

Processing

All Set

Due to the small lot size, the coffee is produced at central washing stations. The coffee is picked ripe and de-pupled the same day. Then the coffee is fermented for 24-48 hours. Then the coffee is washed clean of mucilage an dried on tarpaulins or raised beds.

Guatemala

The Washed process varies greatly across the growing regions of Guatemala due in large part to the different terroir and terrain that exists. However, the primary difference in style is in the length of time that the coffee is allowed to ferment. Generally speaking, coffee is picked ripe and depulped the same or the following day, then allowed to ferment for anywhere between 12–48 hours, depending on the climate. The coffee is then washed clean of its mucilage and spread on patios or raised beds to dry.

Sorting

Following each roast, the beans are individually inspected by an AI-powered optical sorter. The sorter identifies and removes beans with defects undetectable to the human eye, eliminating anything that would introduce unwanted flavors into your cup. The result is a cleaner, more consistent, and more flavorful coffee. The optical sorting level percentage is the percentage of the total roast discarded in this process.

Making your coffee

We purposefully select coffees that we think are delicious across all brewing methods. No matter how you make your coffee, we think you'll enjoy this. That said, our personal preference for the Match is as an espresso with milk. You can find more information about brewing methods here - https://earnestpursuit.com/pages/coffee-brewing-methods.

The Match

In our house blend from the Pacific Islands and Latin America, we taste berries, molasses, and citrus.

Our Coffee