Espresso Italia

    • Espresso is a process, not a particular type of bean. That said, bean blends can be designed to enhance the shots you pull. We fiddled with lots of combinations and roasts and think we have a winner here.

      This is a dark roast in the tradition of Southern Italy. It is made up of four origins that have been combined like the ingredients of a beautiful casserole. Each bean has a part to play and adds its unique component to the whole. - Spero ti piaccia.

      Salute! cin cin!

    • Cupping Profile

      Tasting Notes: Chocolate, Caramel
      Body: Full
      Acidity: Bright
      Brew Method:
      espresso-iconEspresso (fine grind)
    • Origin Information

      Country: Costa Rica, Guatemala, and Sumatra
      Region: Varies
      Elevation: Varies
      Harvest: Varies
      Cultivar: Caturra, Bourbon, Typica, Catuaí, Giling Basah
      Process: Varies
    • Dark Roast • Agtron 35


      Roast Level

      Agtron numbers are precise, industry standard representations of the degree of roast.
      The lower the number, the darker the roast.


       

    • Acidity

      Acidity, used as a coffee term, refers to bright, tangy, fruity, or wine-like flavor characteristics found in many high grown Arabica coffees.

      Body

      The physical mouth feel and texture of a coffee. Full bodied coffees have a strong, creamy, and pleasant, mouth feel. A coffee's body (light, medium, or full) is its thickness due to the amount of dissolved and suspended solids and oils extracted from the coffee grounds, and may range from thin and watery to thick and creamy.

      Aroma

      Coffee aroma is the fragrance of brewed coffee and is closely related to coffee flavor. Without our sense of smell, the taste is limited to the tongue senses of sweet, sour, salty, and bitter. Many nuances of coffee are in its scent, or "the nose." Coffee aroma is experienced after drinking the coffee when vapors drift upward into the nasal passage. This "retro-nasal" aroma is responsible for much of a coffees aftertaste.


       

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