One. Espresso Process Blend

In our new blend, we decided to use just ONE botanical variety, Catuai, from just ONE growing region. We decided to work with a SINGLE producer, Marisabel and Moises Caballero of Finca El Puente.

The difference is that we’re using four different processing methods.

Our blend will in fact consist of a washed coffee, a natural coffee, a semi-anaerobic coffee and an anaerobic coffee. We chose this approach to show you how a country of origin has evolved in creating different flavor profiles.

Four different processes that will collectively create complexity, intensity, acidity and sweetness, making it not just a simple espresso but a truly unique one.
All this serves to show the evolution of coffee around the world, as well as the know-how in each country of origin.

Now that we have it, we can use it to help us tell the wonderful story of espresso.