Collection: Espresso Coffee

Discover the rich, smooth profile of Brazil fazenda sertao and grown in the renowned minas gerais region. This red bourbon variety is naturally processed to bring forward deep, indulgent flavors of chocolate, caramel and balanced by vibrant red fruit notes. The result is well rounded, sweet espresso with creamy body, rich and satisfying finish. Perfect for those who enjoy decadent and smooth cup.

This El Salvador Tecapa Chinameca espresso is crafted from red bourbon beans and naturally processed to highlight vibrant, tropical fruit flavors. The cup offers refreshing tropical fruit notes, with juicy grape profile and smooth, honey like sweetness that lingers. Well balanced espresso that combines bright fruit character with silky, sweet finish.

This espresso offering from Sul de Minas showcases the rich, classic character of Red Catuaí processed naturally to enhance sweetness and body.  In the cup, expect bold notes of dark chocolate, smooth caramel, and a hint of molasses, with a syrupy texture and a round, lingering finish. Low in acidity and full-bodied, this coffee is ideal for those who enjoy a sweet, chocolate-forward espresso with excellent balance and depth — whether served on its own or with milk.

This expressive espresso comes from the volcanic slopes of Mount Ijen in Bondowoso, East Java, and features the rare Java USDA variety. The cherries undergo a natural anaerobic fermentation, which enhances fruit complexity, sweetness, and depth.  In the cup, expect bright notes of mandarin orange, the juicy richness of plum, and a smooth honeyed sweetness. With its syrupy body, soft acidity, and long, clean finish, this coffee offers a vibrant yet balanced espresso experience — equally delicious as a standalone shot or with milk.

From matagalpa, nicaragua, this natural processed espresso brings a sweet and balanced profile.Notes of sugar cane, melon and honey shine through a smooth, syrupy body with mild acidity.A comforting shot with gentle fruitiness and a clean finish, perfect for espresso lovers who enjoy subtle sweetness.

Discover the exceptional character of Costa Rica Los Cipreses del Chirripó, a specialty coffee grown in the renowned Chirripó region at elevations of 1,200–1,500 masl. Produced from the Caturra variety and processed using the Black Honey method, this coffee showcases the richness and complexity that have made Costa Rican coffees celebrated worldwide. Expect a beautifully balanced cup with notes of star fruit, blueberry, and chocolate, complemented by bright acidity, syrupy sweetness, a velvety body, and a smooth, lingering finish. Origin: Costa RicaRegion: ChirripóVariety: CaturraAltitude: 1,200–1,500 maslProcess: Black HoneyTasting Notes: Star Fruit • Blueberry • Chocolate

This vibrant espresso is sourced from the high elevations of Gedeb, in Ethiopia’s celebrated Yirgacheffe region. Made from indigenous Heirloom varieties and processed using a washed anaerobic fermentation, the result is a clean yet intensely aromatic cup with striking fruit clarity.  In the cup, expect bright and juicy notes of sweet mandarin, tropical passion fruit, and ripe strawberry, with a silky texture and vibrant acidity. This coffee offers a refined and expressive espresso profile, ideal for those who love a fruit-forward, modern style.

This coffee comes from colombia and is decaffeinated using the swiss water process chemical free method that gently removes caffeine while keeping the flavor intact using only water, temperature, and time, this method carefully draws out caffeine from the beans without using chemicals, the result is a smooth, clean cup with rich flavor and body, perfect for those who want great coffee without the buzz

Discover the rich and expressive character of Espresso Rwanda Gasharu, a specialty coffee grown in the highlands surrounding Lake Kivu at elevations of 1,800–2,100 masl. Produced from the Red Bourbon variety and naturally processed, this coffee delivers a sweet, balanced espresso with remarkable depth and complexity. Expect a smooth, full-bodied cup with notes of apple pie, cherry, and cacao nibs, complemented by vibrant acidity, caramel-like sweetness, and a lingering chocolate finish. Origin: RwandaRegion: Lake Kivu – GasharuVariety: Red BourbonAltitude: 1,800–2,100 maslProcess: NaturalTasting Notes: Apple Pie • Cherry • Cacao Nibs

This comforting espresso comes from Colombia’s high-altitude Cauca region and features the resilient and flavorful Castillo variety. Using a washed anaerobic fermentation, the process enhances sweetness and structure while maintaining clarity in the cup.  Expect smooth notes of caramel and brown sugar, layered with milk chocolate and a gentle nutty finish. With a creamy body and mild acidity, this coffee makes for a balanced, sweet, and approachable espresso, perfect both black or with milk.

Grown in the lush highlands of Bener Meriah in Aceh, Sumatra, this vibrant lot features the rare Abyssinia Typica variety and undergoes a natural anaerobic fermentation, bringing out bold tropical flavors and a juicy, fruit-forward character.  In the cup, you'll find intense notes of blueberry, green grape acidity, and exotic hints of jackfruit and passion fruit. With a syrupy body and lively acidity, this espresso delivers a complex and adventurous profile, ideal for those seeking expressive, tropical flavors with depth and clarity.

Grown in the foothills of the Rwenzori Mountains, this Ugandan coffee features SL14 and SL28—two well-regarded varieties known for their balance of sweetness and complexity. The cherries are naturally processed, enhancing body and deepening the flavor profile.  In the cup, expect classic espresso notes of dark chocolate, roasted nuts, and smooth caramel. With a syrupy texture and mild acidity, this coffee delivers a rich, comforting shot that performs beautifully both straight and in milk-based drinks.