Old School - Seasonal Espresso (medium roast)

Origin

• 🇧🇷 Brazil
• 🇬🇹 Guatemala

Tasting notes

Character

• Comforting
• Bold
• Sweet
• Funky

Crafted for milk, in espresso or drip. A 'tip-of-the-hat' and throwback to a more traditional Seattle roast. Perhaps a cup your folks would be into. Or the perfect cup for a rainy day. Medium roast, seasonal coffees, we want our espressos to be as vibrant and tasty as possible. The Old School espresso blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. is rich in complex flavor, dark chocolate and almond. Crafted for milk, in espresso or drip form. Yum! Tasting notesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Rich in flavor, dark chocolate, almond, heavy 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.. Current Origins: 50% Samambaia, Brazil 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. - Yellow Catucai 50% Primavera Family Blend, Guatemala Fully 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. - CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. & TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against.