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Espresso

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House Espresso

House Espresso coffee bag
House Espresso coffee bag
Ripe coffee cherries on the branch
Fresh beans tumbling from the roaster
Pour-over brewing into a glass carafe
House Espresso coffee bag
Ripe coffee cherries on the branch
Fresh beans tumbling from the roaster
Pour-over brewing into a glass carafe

Brazil and Colombia

House Espresso

Milk chocolate, hazelnut, orange

$19

Size

Grind

Roasted every Tuesday, shipped the next morning

Free delivery on orders over $40

Best between one and four weeks after roasting

About this coffee

Round, sweet and easy to love

House Espresso is the coffee we pour on the bar every day. A natural Yellow Bourbon from Brazil gives it body and sweetness, and a washed Caturra from Huila adds a little brightness.

We roast it to a medium development so it pulls well on any machine. It's round and forgiving as a straight shot, and keeps its chocolate through milk in a flat white.

Origin

Brazil and Colombia

Producer

Partner farms in Minas Gerais and Huila

Variety

Yellow Bourbon, Caturra

Process

Natural and washed

Altitude

1,100 to 1,750 m

Harvest

2025

Roast

Medium, every Tuesday

From the farm

Partner farms in Minas Gerais and Huila

We buy every lot direct. Each year we cup it with the people who grew it, and pay well above the market price for the best.

1,100 to 1,750 m

Altitude

Yellow Bourbon, Caturra

Variety

2025

Harvest

Brew guide

How we brew it

Pour-over

Bloom with 40 g of water for 40 seconds, then pour in slow circles.

Coffee

15 g

Water

250 g at 94°C

Grind

Medium-fine

Time

3 min 10 s

AeroPress

Inverted, stir three times, then press gently for 30 seconds.

Coffee

14 g

Water

220 g at 90°C

Grind

Medium

Time

2 min

Batch brew

For a full pot. Let it rest for two minutes before pouring.

Coffee

60 g

Water

1 litre at 94°C

Grind

Medium-coarse

Time

5 min

Pour-over

Bloom with 40 g of water for 40 seconds, then pour in slow circles.

Coffee

15 g

Water

250 g at 94°C

Grind

Medium-fine

Time

3 min 10 s

AeroPress

Inverted, stir three times, then press gently for 30 seconds.

Coffee

14 g

Water

220 g at 90°C

Grind

Medium

Time

2 min

Batch brew

For a full pot. Let it rest for two minutes before pouring.

Coffee

60 g

Water

1 litre at 94°C

Grind

Medium-coarse

Time

5 min

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