Coffee for Espresso

Sweet with abundant floral notes, cocoa, and forest berries. Natural processing. Heirloom variety. The Guji region is a beautifully forested area in northern Ethiopia. The coffee is processed at the 510-hectare Kayon Mountain Farm. This coffee is excellent for OMNI roasting, meaning it is suitable for all preparation methods – from espresso to filter and various alternative preparations to your liking.

This finely tuned Arabica blend is excellent for espresso in both automatic and professional coffee machines, for home or work, and is great in combination with milk. I roast each coffee separately with its own profile, and then blend them in a specific ratio. The flavor profile is chocolate with nuts and floral notes.

A balanced flavor with notes of nuts, pralines, toffee, and subtle fruity undertones. Natural processing. Yellow Bourbon variety. The Minas Gerais region is the largest coffee-growing area in Brazil. The coffee is processed at the 84-hectare Alta Vista farm, run by former dentist Robson Vilela, who now produces award-winning coffees, including (Brazil Cup of Excellence). I roast this coffee for espresso, and it's also excellent in combination with milk, so you can make your favorite cappuccino or latte.