This medium-dark roast is a seasonal blend of Central and South American coffees. A nod to traditional espresso roasts, with mellow acidity, rich sweetness and bold flavour.

Tasting Notes: Nougat + Chocolate + Toffee

Components:

• 50% Brazil
• 50% Mexico

Brewing Parameters:

Using an 18 gram VST basket

18 grams ground coffee

36 grams liquid espresso

grouphead at 201F

9 bars pressure

28-32 second extraction

This medium-light roast is a seasonal blend of Latin American and African coffees. A deeply layered modern espresso, with sparkling acidity and fresh fruit sweetness.

Tasting Notes: Berries + Caramel + Floral

Components:

• 50% Colombia
  
• 50% Tanzania

The talk of the town

Tasting Notes: Cherry Pie, Honeycomb, Brown Sugar

Roast Level: Medium Roast, Espresso

This espresso roast is a year-round blend of Central and Latin American coffees. Crafted for balance between modern and traditional styles of espresso, with notes of crumbly cherry pie, honeycomb sweetness and brown sugar. This isn’t a rumour, this legend is real.

Processing: Washed
Producer: Varies
Region: Varies
Elevation: Varies
Variety: Varies

Espresso Parameters: 1:2 Ratio - 19g in/38g out/25-27 sec
Brewing Ratio: 1g coffee to 16-17g water

Co-operatives:
Uca San Juan - Nicaragua
Fedococagua - Guatemala
Sol Y Cafe - Peru

If you brew it, they will come

Tasting Notes: Cacao Nibs, Red Currant Jam, Maple Syrup

Roast Level: Medium Roast

Components: 80% Nicaragua, 20% Peru

This medium roast is a year-round blend of Central and Latin American coffees. Giving us rich notes of cacao nibs, red currant jam sweetness and maple syrup. That’s better than a fruit basket, right?

Processing: Washed
Producer: Varies
Region: Varies
Elevation: Varies
Variety: Varies

Brewing Ratio: 1g coffee to 16-17g water

Co-op:
Uca San Juan - Nicaragua
Sol Y Cafe - Peru