Espresso Blend

Our very popular house blend that we serve in our cafe.

A blend of three origins - Brazil, Ethiopia, and Honduras - roasted medium to dark.

The resulting flavour is complex, full-bodied and rich with an irresistible aroma and chocolatey taste experience - think dark chocolate covered orange peel candies...

Great for any preparation method, but particularly suited for espresso based drinks where the addition of milk highlights the chocolatey aftertaste.

Burundi

Rugembe Hill - Specialty Grade

These beans have been sourced from Rugembe Hill, located about 3km from the Migoti washing station in Mutambu Commune, Burundi.

Since 2016, Migoti has worked with the surrounding community to restore the coffee production after years of neglect due to war and insecurity, planting tens of thousands of new trees in the past four years. Coffee trees are owned by the local farmers, who maintain micro-plantations on their family land on the hills surrounding Migoti. 

Migoti sources coffee cherries directly from over 700 coffee farmers, some of whom own as few as 25 trees or as many as 1,500 trees.

Brazil

Cerrado

Almonds in aroma. Sweet, malic acidity, creamy with a lingering cocoa powder finish.

Colombia Decaffeinated

Sugarcane decaffeination utilizes a naturally occurring compound, ethyl acetate (EA) to decaffeinate coffee. The EA used in this process is derived from molasses (a byproduct of sugar production). Since  EA is naturally-occurring, the process is labeled as “naturally decaffeinated.” 

The EA process is relatively simple. The coffee beans are moistened with water and EA is circulated throughout. The EA binds with the caffeine in the bean and extracts the caffeine while leaving most of the other flavor compounds. After the desired caffeine level is reached, the EA residue on the beans is removed by steaming them.