Es Chocolat

Origin

Tasting notes

Character

• Bright
  30
• Clean
  20

Ships within 1 week of your roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months.. These beans hit their peak 2–3 weeks after roasting, so plan your brews accordingly. A smooth medium-dark blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. built for everyday espresso Es Chocolat is a four-origin specialty blend roasted to a medium-dark profile for easy, comforting drinking. Costa Rican white honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. leads, backed by washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Guatemala and Colombia and a touch of naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Brazil. Expect rich chocolate, macadamia and a round, praline-sweet finish — ideal for milk drinks and forgiving filter. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Chocolate · Macadamia · Praline Full, round bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. with low acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., a creamy texture and a lingering chocolate aftertaste. Coffee Details Type Blend Origins Costa Rica White Honey 50%, Guatemala Washed 25%, Colombia Washed 15%, Brazil Natural 10% Processing White honey, washed and natural Roast Level Medium Dark Tasting Notes Chocolate, macadamia, praline About This Coffee Es Chocolat is a signature house blend designed to bridge two worlds: the comforting, full-bodied character people loved in classic dark-roasted coffee, and the clarity and sweetness of modern specialty beans. By pulling the roast back to medium-dark rather than pushing it darker, it keeps an approachable, chocolate-forward flavour without the burnt, bitter edge. The blend layers four carefully selected origins. A Costa Rican white honey lot brings sweetness and body as the backbone; washed Guatemala and Colombia add structure and balance; and a small portion of natural Brazil rounds everything out with nutty, praline-like depth. The result is a cup that welcomes newcomers and rewards seasoned drinkers alike — simple to enjoy, satisfying every day. Every bag is 100% specialty arabica and roasted fresh to order in Kuala Lumpur. How to Brew Es Chocolat Es Chocolat shines as espresso and works beautifully in milk. Here are our starting recipes for both espresso and filter. Espresso Brewing ratio 1 : 2 Ground coffee 17.5g Total extraction 36g Water temperature 92°C Brew time 30 seconds Filter B