The Cup

Our new seasonal espresso is a vibrant light roast using a harmonious blend of beans sourced from Ethiopia’s famed Yirgacheffe region and the highlands of Guatemala. This unique pairing brings together the delicate florals of East Africa with the sweet, structured richness of Central America.

Expect an aromatic cup with jasmine on the nose, followed by bright notes of caramelized orange that give way to a smooth, lingering chocolate finish. Balanced yet complex, this espresso shines on its own or with a splash of milk.

Brewing Recipes

Espresso

18g in

28 seconds

40g output

Chemex

32g of coffee ground medium

500ml 200 F water

Once filter is primed with water add the grinds making sure they are evenly distributed

pour 70ml of water over grinds making sure coffee is fully saturated. (you can use a spoon to stir gently)

Pour remaining water starting from the center then circling outward slowly.

Pour Over

23g of coffee ground on #7  (Baratza Vario)

360 ml 200 F water

 Pour 60 ml of water saturating grounds let sit for 20 seconds

Add remaining water in one steady pour starting from center and circling out.

Stir water lightly