**Winter Espresso FLAVOR NOTES:**AS ESPRESSO: Fudge, Pecan Baking Chocolate AS AN OATMILK LATTE: Milk Chocolate Almonds Our dark is not nearly as dark as others who just murder those poor beans. It’s as dark as we venture to go - a satin finish coffee the color of 70% dark chocolate. It’s super good. I dare you to read the full description. It might improve your mindset. This coffee is a result of philosophical awakening. With experience, I have forgotten the notion of “Beginner’s Mind” where all ideas are considered. In my experience, I knew that a familiar darker roast would be terrible coming from an espresso machine but I tried it anyway. The shot of espresso was AMAZING. Impossible!!! What I expected was completely wrong. It’s a reminder to always have a beginner’s mind. Tuned with a small amount of a natural process coffee for structure, this 90% dark roast espresso is exactly the right thing for reliably robust chocolaty espresso. The best way to describe it is as being absent of the brighter more fruity notes found in Pacific NW style espressos like our Provisions Espresso and, to a lesser extent, our Classic Espresso. Just deep chocolate notes when served straight or as an Italiaino/Americano. It gets even smoother and creamier with milk. We run oatmilk in our testing lab. I’ve wrecked a few shots and, for research purposes, tasted them anyway. The verdict is that this is a fault tolerant espresso that can run long and still be quite nice. I do not advise a shot that runs less than 22 seconds for a traditional 44ML ristretto pour. Put more broadly, slow is a go, too fast is a pass. Our preferred espresso extraction ratio is 2:1 If this style of coffee isn’t your thing, that’s cool. If nothing else, I hope reading this has reminded you about the power of beginner’s mind. ROAST: Dark VARIETALS: 10% Natural Process Brazil /90% washed organically sourced Cafe Femenino Peru PROCESS: Washed main coffee, Natural Process 10% for structure REGION: Varies ETHICS: Ethically sourced, sustainable, Organically grown components ESPRESSO BREW RECIPE 20g, 201F water, target 25 seconds for a ristretto 2oz including cream or 1.5 oz liquid espresso. We get excellent results using a naked filter, ikape puck screen, pin distribution tool and a manual tamp. **Winter Espresso FLAVOR NOTES:**AS ESPRESSO: Fudge, Pecan Baking Chocolate AS AN OATMILK LATTE: Milk Chocolate Almonds Our dark is not nearly as dark as others who just murder those poor beans. It’s as dark as we venture to go - a satin finish coffee the color of 70% dark chocolate. It’s super good. I dare you to read the full description. It might improve your mindset. This coffee is a result of philosophical awakening. With experience, I have forgotten the notion of “Beginner’s Mind” where all ideas are considered. In my experience, I knew that a familiar darker roast would be terrible coming from an espresso machine but I tried it anyway. The shot of espresso was AMAZING. Impossible!!! What I expected was completely wrong. It’s a reminder to always have a beginner’s mind. Tuned with a small amount of a natural process coffee for structure, this 90% dark roast espresso is exactly the right thing for reliably robust chocolaty espresso. The best way to describe it is as being absent of the brighter more fruity notes found in Pacific NW style espressos like our Provisions Espresso and, to a lesser extent, our Classic Espresso. Just deep chocolate notes when served straight or as an Italiaino/Americano. It gets even smoother and creamier with milk. We run oatmilk in our testing lab. I’ve wrecked a few shots and, for research purposes, tasted them anyway. The verdict is that this is a fault tolerant espresso that can run long and still be quite nice. I do not advise a shot that runs less than 22 seconds for a traditional 44ML ristretto pour. Put more broadly, slow is a go, too fast is a pass. Our preferred espresso extraction ratio is 2:1 If this style of coffee isn’t your thing, that’s cool. If nothing else, I hope reading this has reminded you about the power of beginner’s mind. ROAST: Dark VARIETALS: 10% Natural Process Brazil /90% washed organically sourced Cafe Femenino Peru PROCESS: Washed main coffee, Natural Process 10% for structure REGION: Varies ETHICS: Ethically sourced, sustainable, Organically grown components ESPRESSO BREW RECIPE 20g, 201F water, target 25 seconds for a ristretto 2oz including cream or 1.5 oz liquid espresso. We get excellent results using a naked filter, ikape puck screen, pin distribution tool and a manual tamp.

**Winter Espresso FLAVOR NOTES:**AS ESPRESSO: Fudge, Pecan Baking Chocolate AS AN OATMILK LATTE: Milk Chocolate Almonds Our dark is not nearly as dark as others who just murder those poor beans. It’s as dark as we venture to go - a satin finish coffee the color of 70% dark chocolate. It’s super good. I dare you to read the full description. It might improve your mindset. This coffee is a result of philosophical awakening. With experience, I have forgotten the notion of “Beginner’s Mind” where all ideas are considered. In my experience, I knew that a familiar darker roast would be terrible coming from an espresso machine but I tried it anyway. The shot of espresso was AMAZING. Impossible!!! What I expected was completely wrong. It’s a reminder to always have a beginner’s mind. Tuned with a small amount of a natural process coffee for structure, this 90% dark roast espresso is exactly the right thing for reliably robust chocolaty espresso. The best way to describe it is as being absent of the brighter more fruity notes found in Pacific NW style espressos like our Provisions Espresso and, to a lesser extent, our Classic Espresso. Just deep chocolate notes when served straight or as an Italiaino/Americano. It gets even smoother and creamier with milk. We run oatmilk in our testing lab. I’ve wrecked a few shots and, for research purposes, tasted them anyway. The verdict is that this is a fault tolerant espresso that can run long and still be quite nice. I do not advise a shot that runs less than 22 seconds for a traditional 44ML ristretto pour. Put more broadly, slow is a go, too fast is a pass. Our preferred espresso extraction ratio is 2:1 If this style of coffee isn’t your thing, that’s cool. If nothing else, I hope reading this has reminded you about the power of beginner’s mind. ROAST: Dark VARIETALS: 10% Natural Process Brazil /90% washed organically sourced Cafe Femenino Peru PROCESS: Washed main coffee, Natural Process 10% for structure REGION: Varies ETHICS: Ethically sourced, sustainable, Organically grown components ESPRESSO BREW RECIPE 20g, 201F water, target 25 seconds for a ristretto 2oz including cream or 1.5 oz liquid espresso. We get excellent results using a naked filter, ikape puck screen, pin distribution tool and a manual tamp. **Winter Espresso FLAVOR NOTES:**AS ESPRESSO: Fudge, Pecan Baking Chocolate AS AN OATMILK LATTE: Milk Chocolate Almonds Our dark is not nearly as dark as others who just murder those poor beans. It’s as dark as we venture to go - a satin finish coffee the color of 70% dark chocolate. It’s super good. I dare you to read the full description. It might improve your mindset. This coffee is a result of philosophical awakening. With experience, I have forgotten the notion of “Beginner’s Mind” where all ideas are considered. In my experience, I knew that a familiar darker roast would be terrible coming from an espresso machine but I tried it anyway. The shot of espresso was AMAZING. Impossible!!! What I expected was completely wrong. It’s a reminder to always have a beginner’s mind. Tuned with a small amount of a natural process coffee for structure, this 90% dark roast espresso is exactly the right thing for reliably robust chocolaty espresso. The best way to describe it is as being absent of the brighter more fruity notes found in Pacific NW style espressos like our Provisions Espresso and, to a lesser extent, our Classic Espresso. Just deep chocolate notes when served straight or as an Italiaino/Americano. It gets even smoother and creamier with milk. We run oatmilk in our testing lab. I’ve wrecked a few shots and, for research purposes, tasted them anyway. The verdict is that this is a fault tolerant espresso that can run long and still be quite nice. I do not advise a shot that runs less than 22 seconds for a traditional 44ML ristretto pour. Put more broadly, slow is a go, too fast is a pass. Our preferred espresso extraction ratio is 2:1 If this style of coffee isn’t your thing, that’s cool. If nothing else, I hope reading this has reminded you about the power of beginner’s mind. ROAST: Dark VARIETALS: 10% Natural Process Brazil /90% washed organically sourced Cafe Femenino Peru PROCESS: Washed main coffee, Natural Process 10% for structure REGION: Varies ETHICS: Ethically sourced, sustainable, Organically grown components ESPRESSO BREW RECIPE 20g, 201F water, target 25 seconds for a ristretto 2oz including cream or 1.5 oz liquid espresso. We get excellent results using a naked filter, ikape puck screen, pin distribution tool and a manual tamp.