Additional information
| Weight | N/A |
|---|---|
| Roast Level | |
| Bag Size | |
| Grind Type | Extra Coarse (Cold Brew), Coarse (Percolator / French Press), Medium-Coarse (Chemex), Medium (Drip Brew), Medium-Fine (Aeropress / V60), Fine (Espresso) |
| Origin Location | |
| Bean Type |
Blend
Espresso
$4.00 – $79.00 — or subscribe and save 5%
A medium-dark roasted coffee blend with a woody, heavy-bodied flavor with hints of dark chocolate and spice and the aroma of peanut and hazelnut.
Espresso is a famous roast for sure. It’s one that gets all the attention at those fancy coffee houses. Our espresso is a blend of some of our finest beans roasted to a medium-dark perfection. All espressos are not created equal. This stuff is bold. We’re talking, “I can’t believe you just said that to your mother” bold.
Roast Level
Light Roast
Dark Roast
Origin Details
This is a blend of Guatemalan and Sumatran origins. See origin details for each below.
Guatamala
Huehuetenango is the highest and driest of the three non-volcanic coffee regions under cultivation. Thanks to the dry, hot winds that blow into the mountains from Mexico’s Tehauntepec plain, the region is protected from frost, allowing Highland Huehue to be cultivated up to 6,500 feet (2,000
meters). The extreme remoteness of Huehuetenango requires all producers to process their own coffee. Fortunately, the region has an almost infinite number of rivers and streams, so a mill can be placed almost anywhere. Zaculeu, named after the pre-Colombian Mayan archeological site in Huehuetenango, is a blend of fine coffee sourced from a select group of small producers. This coffee is one of the most intensely flavored and fragrant coffees in all of Latin America.
Sumatra
Permata Gayo sources their coffees in the Aceh Region. The Coop was founded in 2006 by a group of 50 farmers from 5 different villiges of the Benner Meriah district. Today their coffee is cultivated in 37 affiliated villages in and around this district by over 2,100 members. Members process and market over 60% of their production though their own processing facilities and export arm while selling the remaining volumes to other exporters. The majority of the members of the cooperative are smallholder farmers, whose plot sizes don’t exceed the 2-5 hectares of land. The production process followed in the farm is fully organic with no application of chemical herbicides nor pesticides. They only apply compost to guarantee soil fertility from year to year through the use of livestock manure, green waste and red cherry skin. Permata Gayo’s coffee is processed at their facilities in Takengon area (in the mountains). Once the coffee is at 13% moisture it is trucked to their Medan warehouse where it is dried to 12%, then graded and loaded in containers. Permata Gayo’s coffee remains traceable to the village it came from throughout this process.
