Ingredients
Complex blend: Arabica (Cuba, Costa Rica, Indonesia, Ethiopia) with 10% Robusta (Vietnam).
How to Brew
This coffee is best brewed in an espresso machine, a moka pot, a cezve/ibrik, a cup, or a French press.
Espresso No. 5
Espresso with the most complex geography. We named this blend No. 5 because five coffee regions participate in its formula. Each adds its unique shade to the cup: 1. Cuba: A rare guest in blends. It gives the blend character — notes of spiced rum, spices, and tobacco leaf. 2. Indonesia: Responsible for body and that fresh rye bread taste. 3. Costa Rica: Creates a dark chocolate base, binding the flavors together. 4. Ethiopia: Adds light floral depth to the aroma, so the taste isn't flat. 5. Vietnam (Robusta): We added just 10% quality Robusta. It works as the "framework": giving the drink caffeine strength and the thick, tall crema so valued in espresso. Thanks to dark roasting, this coffee has zero acidity. Only density, strength, and drive.