Our espresso roasts changes with the seasons and our mood. It's not a specific flavour profile but the coffee that we find the most exciting to have as espresso at the moment. Whichever coffee we use, you can always count on our espresso to be fresh, in season and with a clear sense of origin. Just the way we like it. Whole coffee beans roasted for espresso. Vanessa Moreno Espresso - Brazil, Alta Mogiana Variety: Catucai Processing: Natural Altitude: 900 m.a.s.l. Harvested: July 2023 Taste notes: Round with notes of dark chocolate and roasted hazelnut Jorge Diaz Campos Espresso - Peru, Lonya Grande Variety: Bourbon Processing: Washed Altitude: 1900 m.a.s.l. Harvested: October 2024 Taste notes: Juicy and silky with notes of forest berries and cacao nibs Wilmer Galindez Espresso - Colombia, San Augustin Variety: Pink Bourbon Processing: Washed Altitude: 1950 m.a.s.l. Harvested: September 2025 Taste notes: Silky and sweet with notes of gooseberry, citrus and caramel 3 x 250, or 3 x 500 grams of whole coffee beans roasted for espresso.