ESPRESSO, Blend

Tasting notes

Character

• Bright
• Clean

16oz / 454g Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Blackberry, Dark Chocolate Origin: Sumatra, Mexico, Peru Roast Level: Dark + Light Growing Altitude: 1200 - 1400 metres Arabica VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against., Catimor, CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars., CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America., S-795 Milling Process: Wet-HulledWet-hulledIndonesian method (giling basah) where parchment is stripped while the seed is still wet, then dried bare. Gives the earthy, spicy, heavy-bodied profile classic to Sumatra., 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. Certification: Fair Trade & Organic Our very first espresso blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus.. It's the original and why we call it the O.G.