CLASSIC ESPRESSO

 ORIGIN: Brazil | Guatemala | Honduras

PRODUCER: Smallholders

 VARIETY: Mixed

 PROCESS: Washed | Raised-Bed Dried  

 REGION: Minas Gerais | Atitlan | Copan

 ELEVATION: 1550 M

ROASTER: Probat P25

LEVEL: Moderate Dark 

EXTRACTION: Espresso | Filter

  NOTES: Baker's Chocolate | Red Cherry | Brown Sugar | Orange Zest

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STORY

Classic Espresso is the foundational counterpart to its Modern sibling. Built in a more traditional style, this profile leans rich, chocolate-forward, and structured—designed to deliver comfort, balance, and familiarity in every cup.

Crafted for those who appreciate timeless espresso, Classic Espresso emphasizes sweetness, body, and depth over brightness. The result is a cup that feels grounded, smooth, and dependable—equally at home as a straight shot or paired with milk.

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ORIGIN | BLEND

Classic Espresso is our expression of structure and approachability—crafted from carefully selected coffees grown in Brazil and Central America. These coffees are chosen for their density and sugar development, allowing them to caramelize deeply during roasting without losing balance.

Expect a cup that leans toward
Dark chocolate • Toasted Nuts • Brown Sugar
supported by a round, full-bodied mouthfeel.

Designed to excel with milk, Classic Espresso delivers a sweet, integrated profile in lattes and cappuccinos, while maintaining a smooth, cohesive straight shot. Brewed as filter, it presents comforting sweetness with a clean, cocoa-driven finish.

This is our classic interpretation of espresso—rich, balanced, and intentionally familiar.

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VARIETY | MIXED

Brazil 
Naturally processed Brazilian coffees bring richness and depth, with pronounced sweetness and a heavier body. Expect chocolate-forward character layered with dried fruit and caramelized sugar notes, adding weight and warmth to the cup while enhancing overall balance.

Central American Cultivars
Traditional varieties such as Caturra and Bourbon, commonly grown throughout Central America, add clarity and approachability. Expect nutty sweetness, classic chocolate tones, and a smooth mouthfeel that reinforces the blend’s depth and consistency.

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PROCESS METHOD | WASHED

Washed coffees are processed at wet mills, where cherries are depulped, fermented briefly, rinsed, and dried. This method removes all fruit material prior to drying, resulting in a clean and consistent cup.

Controlled fermentation and thorough washing preserve sweetness and structure while minimizing fermentation-driven fruitiness. The result is clarity, balance, and a profile well-suited to classic espresso preparation.

DRYING METHOD | RAISED-BED DRIED

Drying takes place on traditional raised beds, promoting even airflow and controlled moisture reduction. This method stabilizes the coffee, preserves sweetness, and supports clean, consistent flavor development.

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ROAST LEVEL | MODERATE DARK

WHOLE BEAN AGTRON: #55
ROAST LEVEL: MODERATE DARK

Moderate Dark is a more developed roast profile focused on depth, body, and sweetness. This level of development emphasizes caramelization and reduces acidity, producing a cup that is smooth, bold, and structured.

Expect flavors leaning towarddark chocolate, toasted sugars, and roasted nuts, with a heavier mouthfeel and a lingering, bittersweet finish. Acidity is subdued, allowing richness and balance to take center stage—well suited for classic espresso preparations and full-bodied brewing methods.

Moderate Dark refers to a roast profile between medium-dark and dark, with greater roast development, fuller body, and lower acidity while still retaining some origin character.

Expect:

• Sweetness: dark caramel, molasses, cocoa

• Acidity: low, muted

• Body: heavy, rich, syrupy

• Flavor: chocolate, roasted nuts, baking spice, toasted sugar

• Finish: bold, smooth, lingering

MODERATE DARK
A more developed roast style emphasizing body, sweetness, and roast character with lower acidity and a richer, fuller profile.

On a simple spectrum:

• Moderate Light → bright • fruit-forward • transparent

• Moderate Medium → balanced • sweet • smooth

• Moderate Dark → bold • chocolate-driven • full-bodied

Measuring Roast

Roast color is measured using an Agtron M Basic III spectrophotometer and reported on the Agtron Gourmet scale. Readings are calibrated hourly to ensure consistency. Each value reflects a single roast unless otherwise noted.

Roast Development

Our roast categories describedevelopment, not darkness. Development is managed through precise control of time and temperature, allowing sweetness and body to build without introducing harsh bitterness. The goal is balance—letting roast enhance structure while preserving origin character.

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PREFERRED EXTRACTION

Espresso • Filter

Calibrated by our QC team for versatility. As espresso, expect a syrupy, chocolate-driven shot with integrated sweetness. As filter, the cup presents comforting cocoa tones with a smooth, rounded finish.

We aim for balanced extraction that highlights sweetness, minimizes sharp acidity, and delivers a structured, satisfying mouthfeel.

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EXTRACTION

Coffee extracts in stages. Early extraction contributes acids and salts, mid-extraction brings sugars and sweetness, and late extraction adds body and texture.

Classic Espresso is designed to emphasize mid- to late-stage solubles, favoring sweetness and body over brightness. Balance across these stages is key to avoiding sourness or bitterness.

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DIALING IN

Grind size is the most effective tool for dialing in. Grinding too fine can introduce bitterness; too coarse may result in flat or hollow cups. The ideal grind finds the midpoint—where sweetness, body, and structure align.

We recommend grinding fresh and following the brew parameters provided to achieve consistent results.

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BREW GUIDE — ESPRESSO

OVERVIEW

A balanced, sweet espresso designed for clarity and structure—excellent on its own and through milk.

RECIPE

• Coffee: 19 g

• Yield: 48 g

• Ratio: 1:2.53

• Time: 25-30 seconds

• Temperature: 200–202°F (93–94°C)

• Pressure: 9 bar

• Line Pressure: 0–3.5 seconds

• Taste: Traditional Italian espresso with a bold, concentrated profile, rich body, pronounced dark chocolate, Burnt Sugar and a long lingering finish, deeper roast development, and a generous layer of crema.
• Applications: straight espresso, cortado, cappuccino, stronger milk drinks

Extraction Notes

Expect a syrupy body with integrated sweetness and a clean finish. If the shot tastes sharp or thin, grind finer. If bitterness dominates, grind coarser or shorten extraction.

Featured Equipment

• Espresso Machine: La Marzocco Linea

• Grinder: Commercial espresso grinder (dialed per coffee)

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BREW GUIDE — FRENCH PRESS

Overview

A full-bodied, sweet cup with round texture and clarity, emphasizing balance and depth.

Recipe

• Coffee: 25 g

• Water: 400 g @ 205°F

• Ratio: 1:16

• Grind: 800 µm (coarse)

Method

• 0:00 — Add coffee to French press

• 0:00 — Spiral pour to 400 g

• 0:40 — Stir gently

• 1:40 — Stir again

• 2:40 — Plunge slowly and serve

Extraction Notes

This recipe favors sweetness and body. If the cup tastes flat or hollow, grind slightly finer. If bitterness appears, grind coarser or reduce contact time.

Featured Equipment

• Brewer: FELLOW CLARA FRENCH PRESS

• Grinder: Burr grinder capable of coarse grind (≈800 µm)