Our espresso blend, but we've also worked hard to ensure it brews well as a classic coffee as well.
As an espresso: bold, exciting, and front-loaded with rich chocolate and caramel to coat the mouth and wash into pleasant woods and nuts before a somewhat unusual spicy finish. We've specifically blended this to be flattered, not overwhelmed, by the addition of milk.
As a brewed coffee, the caramel and spice notes both fade further into a more complex chocolate, leaving a rich and unusual brew starting with hints of cocoa, calming and fading into a cocoa and caramel finish with lingering notes of toasted spices.
What's in our current Classic Espresso blend?
60% Uganda Bugisu
30% Colombia Ocamonte
10% Ethiopia Sidamo Hache
Tasting notes: Dry, rich, port-wine nuttyness, with floral and aromatic notes of green herbs, citrus, and pineapple-y fruit notes. Origins: Colombia & Ethiopia Recommended Brew: Pour-over, Chemex, or Counter-top brew...
Tasting notes: Hearty Chocolate, Spice & Caramel, Cedar Smoke Origins: Peru, Bolivia , Mexico, Sumatra Recommended Brew: French press, drip cone. Our flagship dark roast, Spitfire offers sharp dark cocoas...
Tasting notes: Dark cocoa and roasted nuts, aromatic spice and sugars. Origins: Nicaragua dark, Uganda medium, Ethiopia light Recommended Brew: Drip cone, aeropress. A blend of hearty dark roasted beans and...
Tasting notes: Nuts, port, and mild exotic spice finished with caramel and pipe smoke. Also, coffee. Origins: Guatemala Ramal Santa Cruz, Sumatra Mandheling Recommended Brew: Aeropress or drip cone. We wanted...