Espresso

Espresso Coffee Island is our special blend with thick cream, intense flavour (citrus, chocolate, nuts), high acidity and sweetness, silky body, long pleasant aftertaste (fruity, citrus and cocoa). The Arabica varieties we use for our espresso blend are semi washed Brazil Alta Mogiana, washed Nicaragua Di pilto, washed Guatemala Santa Rosa and washed Ethiopia, all of which are medium Dark Roasted.

100% specialty arabica single estate coffee.
It is cultivated in Alta Mogiana, Sao Paulo at the Nossa Senhora Aparecida farm and its cup profile is chocolate, nuts, raisin.

Region: Alta Mogiana, Sao Paulo
Roasting: Medium-Dark

Brazil Alta Mogiana, grown in Alta Mogiana,
a traditional coffee region of the state of São Paulo, on seven farms and seven million coffee trees, will give cups full of
notes of chocolate, nuts and raisins!

The Alta Mogiana region is known worldwide for the production of Arabica coffee of excellent quality,
with a distinct profile, with balanced body and acidity, excellent natural sweetness and caramelized aroma.

The tradition of producing the best coffees is due to the natural conditions such as altitude, climate and ideal rainfall.

Arabica Varietal: Heirloom
Name: Guji
Country: Ethiopia
Attitude: 1,900 m.a.s.l.
Process: Washed
Roasting: Medium
Cupping Notes: Strawberry, Lime, Caramel
Acidity: 7/7
Sweetness: 7/7
Body: 4/7
Aftertaste: 5/7

The Story

We are at Guji in the province of Oromia, in central Ethiopia. Both the coffee and the region
of Guji are named after the tribe which lives there. Each local farmer produce only 10-15
gunnysacks a year, because of the limited number of coffee trees.

Did you know that…
Ethiopia, as the country where coffee and the coffee tree, Coffea Arabica, originated is the
7 th largest producer of coffee worldwide and the top producer in Africa. Its coffee is
characterized by light body, high acidity and wide range of complex aromas.

100% specialty arabica single estate coffee. It is cultivated in Peru by local microfarmers and its cup profile is cedar, nuts, chocolate.

Peru Santa Teresa, full of aromas of nuts, rich body and a long aftertaste of chocolate, comes from the slopes of the Andes mountains. The climate and ideal weather conditions make the Cusco region ideal for growing traditional coffee varieties such as Typica and Bourbon. Here about 290 farmers, members of the cooperative, still follow an ancient Incan tradition called \"Anyi\", in Quechua, which means \"to share tasks\", \"cooperation\", \"solidarity\". The small farmers of this coffee operate with farm quality and sustainability in mind, constantly improving their production process, while the benefits of socio-economic development are shared throughout the community.

Region: Cusco, Peru
Roasting: Medium-Dark

PROFILE
CEDAR, NUTS, CHOCOLATE

VARIETY
100% SPECIALTY ARABICA C100% SPECIALTY ORGANIC ARABICA TYPICA, BOURBON, CATURRAATURRA, COLOMBIA, CASTILLO
AREA
SANTA TERESA, CUSCO
ROASTING
MEDIUM DARK

100% specialty arabica single estate coffee.
It is cultivated in Colombia by local microfarmers and its cup profile is hazelnut, milk chocolate, grapefruit, caramel.

Origin: Tolima, Colombia
Roasting: Medium-Dark

100% specialty arabica single estate coffee.
It is cultivated in Peru by local microfarmers and its cup profile is cedar, nuts, chocolate.

Region: Cusco, Peru
Roasting: Medium-Dark

Peru Santa Teresa, full of aromas of nuts, rich body and a long aftertaste of chocolate, comes from the slopes of the Andes mountains.
The climate and ideal weather conditions make the Cusco region ideal for growing traditional coffee varieties such as Typica and Bourbon.
Here about 290 farmers, members of the cooperative, still follow an ancient Incan tradition called \"Anyi\", in Quechua,
which means \"to share tasks\", \"cooperation\", \"solidarity\". The small farmers of this coffee
operate with farm quality and sustainability in mind,
constantly improving their production process, while the benefits of socio-economic development are shared throughout the community.