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.

Variety: 100% SPECIALTY ARABICA TEKISIC, CATUAI, CATIMOR
Origin: SAN FERNANDO, NUEVA SEGOVIA
Country: Nicaragua
Attitude: 1320-1450 m.a.s.l.
Process: Honey
Roasting: Medium
Cupping Notes: ROASTED NUTS, TANGERINE, CARAMEL
Acidity: 5
Sweetness: 5
Body: 6
Aftertaste: 6

We are located at the Samaria farm in the San Fernando area, northwest of Nicaragua. Here, the Octavio Peralta family grows remarkable coffee varieties in soils of rich vegetation and wildlife thanks to frequent rainfall. It constantly preserves and protects this natural habitat, which contributes significantly to the delicious profile of the coffee. One of the most ideal locations for production.

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.

Arabica Varietal: Catuai
Name: Copan
Country: Honduras
Attitude: 1,200 m.a.s.l.
Process: Natural
Roasting: Light to Medium
Cupping Notes: Black Currant, Cocoa Powder, Dried Dates
Acidity: 5
Sweetness: 7
Body: 7
Aftertaste: 6

The Story
This coffee is grown in the farm San Isidro, owned by Osman Romero Melgar. The farm, which is located in the Celaque area of the Copan region of Honduras, is 10 hectares, most of which is used for coffee production within a natural forest, and has been inherited to Osman from his parents. Osman is a trained agronomist and an important member of the Aruco Cooperative, managing production and administration.
Osman was one of the first producers within Aruco to start producing micro-lots and to try new processing methods and so was influential in the success of the spread of quality improvements throughout the cooperation. This catuai lot was processed natural. The cherries were delivered to the Aruco mill, where they were sorted and cleaned before being dried on raised beds. This coffee has a rich and full body with long and sweet aftertaste.

Variety: 100% Specialty Arabica
Origin: Cauca
Country: Colombia
Attitude: 1,690 m.a.s.l.
Process: Washed
Roasting: Medium
Cupping Notes: Raisin, Raspberry, Roasted almond
Acidity: 6
Sweetness: 7
Body: 5
Aftertaste: 6

We are located in the Cauca region, southwest of Colombia. Here, the farms are owned exclusively by locals and smallholders, called Paez. The volcanic soil of the area, thanks to the Nevado del Huila volcano found in the nearby mountains, combined with the temperate climate, give special characteristics to the coffee, which is locally the source of the economy.