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.

Arabica Varietal: Caturra Catimor
Farm name: La Avanzada
Country: Peru
Attitude: 1,800 m.a.s.l.
Process: Washed
Roasting: Light to Medium

Cupping Notes
Fig, Chocolate, Walnut

The Story
This special coffee is grown in the 'La Avanzada' farm which is run by Victor Aguilar Cesar Gumercindo and is located in the Chanchamayo province of the Junin region. The washed process offers a sweet nutty and fruity taste with a rich creamy body. {2nd paragraph}The 'La Avanzada' farm is a member of the Central Cafe & Cacao coffee asscociation which was born in 2003 thanks to the initiative of small coffee producers. Their mission is to promote quality Peruvian coffee and cocoa, social development with a cooperative approach, as well as conservation of the environment.

Arabica Varietal: Heirloom
Name: Kutigenge
Country: Ethiopia
Attitude: 1,950 m.a.s.l.
Process: Natural
Roasting: Light to Medium

Cupping Notes
Blueberry, Apricot, Cacao Nibs

The Story
In their recent trip in Addis Ababa, our coffee experts' team had the chance to taste several coffees from Ethiopia, but distinguished the two most exquisite coffees produced from two small farmers in the Yirgacheffe region. Then they travelled to meet and get to know these two independent old farmers, Kutiyo and Tegenge -hence the name Kutigenge- who had both decided to grow independently their coffee at the back garden of their houses. Kutiyo and Tegenge share the vision of maximizing their production and improving the living conditions of their families. Their coffee in its entirity is of high quality, processed natural and offers a complex and intense aromatic profile.

Arabica Varietal: Caturra, Bourbon, Typica, Castillo
Name: Dulima
Country: Colombia
Attitude: >1,600 m.a.s.l.
Process: Fully Washed
Roasting: Light to Medium

Cupping Notes
Bergamot, Vanilla, Roasted Almond

The Story
The spread of coffee planting throughout Colombia in the early 19th century is attributed to a priest who made coffee planting a penance for his parishioners. It worked and Colombia is now among the largest coffee producers in the world, and was number two behind Brazil for decades. The Tolima growing regions is named after the Tolima district, which was home to Pijaos people. The Pijaos were known among the Spaniards as fierce defenders of their homeland, which they called Dulima. Dulima coffee comes mainly from Garzon and Pitalito municipalities, carefully selected from small suppliers and farmers. This coffee has a rich creamy body with sweet and long aftertaste.

Arabica Varietal: Red Bourbon
Name: Contreras
Country: El Salvador
Attitude: 1,250 m.a.s.l.
Process: Honey
Roasting: Light to Medium

Cupping Notes
Milk Chocolate, Pear, Licorice

The Story
This coffee is grown in the 'Finca Monte Verde', a 36 hectares farm, which is one of the five farms that the Contreras family owns, surrounding the area near Chingo Volcano. The Contreras family has been growing here for five generations, collecting almost 100 years of family coffee experience. Pacas, yellow and red bourbon coffee trees grow in the farm's rich clay soil, providing a home for creatures like rabbits and hummingbirds. The family is deeply invested in the local community as well as operates an animal sanctuary in the farm -taking in stray and neglected animals. The honey process offers a coffee with rich body and sweet long aftertaste.

Arabica Varietal: Bourbon
Location: Gasharu
Country: Rwanda
Attitude: 1,700 - 2,100 m.a.s.l.
Process: Washed
Roasting: Light to Medium

Cupping Notes
Herbs, Dried Blueberry, Dark chocolate

The Story
Gasharu coffee Co., a family business founded by Marie and Celestin, has developed a coffee culture and tradition over the last 30 years and has established strong relationships with coffee farmers’ families. They promote high quality coffee and good living standards of coffee farmers in their community. The hills of Nyamasheke district are covered by 100% Bourbon coffee. This region’s elevation, soil, and climate are what coffee trees love best. The coffee cherries are brought down to Gasharu washing station from 386 farmers from 12 main coffee village farms. Every year, Gasharu coffee employs 120-150 locals with the majority being women. The washed process offers the coffee bright acidity and fruity aftertaste.