Field blend of varieties, washed process
Roasted for espresso brewing
Chocolate, medjool date, and dried cherry
House Espresso is the ever-faithful mainstay of our range; a cornerstone coffee that's roasted for consistent and approachable brewing on both home and professional espresso machines.
While the specific lots that make up House Espresso change throughout the year, our target remains the same — a sweet, balanced, and always satisfying espresso. Whether enjoyed black or with milk, House Espresso is a modern classic espresso, tasting of sweet chocolate and rich dried fruits.
To build House Espresso, we work closely with our import partners, Caravela, and the Estrella del Ostro group of farmers, to forward-contract a selection of lots across the year. The coffee itself is grown by 80 to 100 smallholder farmers in the La Plata region of Huila, Colombia, and is comprised of a field blend of varieties including caturra, Colombia, and castillo.
In the cup, we find House Espresso offers the upfront sweetness and concentration of medjool dates, with a rich and satisfying chocolate flavour underneath. The espresso finishes with the subtle-yet-defining brightness of dried cherry.
Resting To get the most out of House Espresso, we recommend resting the coffee for at least one week after roasting. The espresso will taste at its best between one and six weeks from the roast date.
Brewing Recipe · Dose: 20 grams
· Temperature: 94C
· Time: 28 - 32 seconds
· Ratio: 1 : 2
· Yield: 40 grams
(Our recipes are developed on La Marzocco Linea machines, using VST 20g baskets.)
This is our first lot forward-contracted with the Estrella del Ostro farmers group, through our import partners, Caravela.