What is an Espresso

A small cup of concentrated coffee, brewed on request in a short time by forcing hot water under pressure, through finely ground roasted coffee beans.

The result is a very opaque, thick, dark liquid, topped with a dark-golden dense froth, known as crema.

Espresso is a coffee drink or brew method, NOT a specific bean, blend or roast.

The espresso should have a rich, deep taste, with no bitterness, with a lingering aftertaste providing a residual bitter-sweetness.

The espresso is used in milk based drinks such as the cappuccino, latte and flat white. Espresso is added to hot water to create an Americano.

There are many recipes for the perfect espresso that can depend on many variables, bean, roast, grind, water temperature, pressure, tamp, brew time.

At ROOST we like to use 18g of dry coffee, brewed in 26 seconds for a 1.75 fl oz liquid or 40g wt. double shot.

Roost Espresso

Brazil 50%
FARM: Daterra
REGION: Cerrado
EXPORTER: DR Wakefield
PROCESS: Natural
VARIETY: Catui & Mundo Novo
ALTITUDE GROWN: 1100-1200m
NOTES: Nuts & caramel
CERT: RA

Guatemalan 20%
FARM: El Fogon Estate
REGION: Atitlan
EXPORTER: Fedecogagua Co op
PROCESS: Washed
VARIETY: Pache & Caturra
ALTITUDE GROWN: 1200-1600m
NOTES: Dark chocolate

Costa Rica 30%
FARM: San Cristobal
REGION: Leon Cortes, Tarrazu
EXPORTER: DR Wakefield
PROCESS: Washed
VARIETY: Caturra & Catuai
ALTITUDE GROWN: 1400-1600m
NOTES: Raisin
CERT: FT

Medium roast. Full body and smooth finish, with a great crema. Perfect for espresso and espresso based milk drinks.

Tonto Espresso

Costa Rica 40%
FARM: Dota Tarrazu Hermosa
REGION: Leon Cortes
EXPORTER: Coope Tarrazu
PROCESS: Honey
VARIETY: Caturra & Catuai
ALTITUDE GROWN: 1450-1650m
NOTES: Hazelnut

Peru 40%
FARM: Coop Sol & Cafe
REGION: Cajamarca
EXPORTER: DR Wakefield
PROCESS: Washed
VARIETY: Typica, Caturra, Catuai, Bourbon & Mondo Novo
ALTITUDE GROWN: 900-2050m
NOTES: Citrus & Caramel
CERT: RF; FT; ORG

El Salvador 20%
FARM: Finca San Ernesto
REGION: Urrutias
EXPORTER:
PROCESS: Washed
VARIETY: Bourbon & Catuai
ALTITUDE GROWN: 1200m
NOTES: Dark Fudge
CERT: RF

Medium - Dark roast. Full body and intense aftertaste, with a dark chocolate hued crema. Perfect for espresso and espresso based milk drinks.

Nest Filter

Colombia 50%
FARM: Inza
REGION: Tierradentro
EXPORTER: DR Wakefield
PROCESS: Washed
VARIETY: Caturra, Typica & Colombia
ALTITUDE GROWN: 1000-1900m
NOTES: Milk chocolate

Brazil 50%
FARM: Nossa Senhora
REGION: South of Minas Gerais
EXPORTER: DR Wakefield
PROCESS: Natural
VARIETY: Catuai,
ALTITUDE GROWN: 995m
NOTES: Stone fruits

Medium roast. Full body with a balanced rich chocolate and stone fruit palette. Roasted and blended for filter and cafetiere.

Swiss Water Decaf

The Swiss Water Decaffeination process, is a process of removing the caffeine from the coffee beans without use of chemicals.

The beans are soaked for many hours in hot water, leaching out the caffeine. The water is passed through a charcoal filter which captures the caffeine molecules. The smaller oil and flavour molecules are then reabsorbed into the beans.

Guatemala

Brazil 50%
FARM: Finca La Pastoria 50% & El Pacayalito 50%
REGION: Santa Rosa & Chimaltegango
EXPORTER: DRW
PROCESS: SWD in Vancouver
VARIETY: Catui, Catimor, Caturra & Bourbon
ALTITUDE GROWN: 1000-1600m
NOTES: Chocolate, hazelnut & cherry

Medium roast. Low acidity and medium to full body. Perfect for espresso or filter.

Single Origins

Coffee beans grown and processed in a particular country and area, that are from a single farm, estate or cooperative. It will have distinctive qualities and characteristics that when used alone produce a high quality cup of coffee.

Africa

Ethiopia

FARM: Gera - smallholders
REGION: Djimma
EXPORTER: Ethiopia Commodity Exchange
PROCESS: Washed
VARIETY: Heirloom
ALTITUDE GROWN: 1900-2100m
NOTES: Peach, redcurrant & black tea

Light - Medium roast. Rich smooth body with bright acidity. Perfect for filter or aeropress.

Burundi

FARM: Rubanda - Gomvyi
REGION: Mutambu
EXPORTER: Risca SA
PROCESS: Washed
VARIETY: Bourbon & Kent
ALTITUDE GROWN: 1500-1900m
NOTES: Popcorn, sweet toffee & forest fruits

Light roast. Crisp & lively acidity. Perfect for filter.

Rwanda

FARM: Kinini Karasha
REGION: Rulindo
EXPORTER: R & B Import Export Ltd
PROCESS: Washed
VARIETY: Bourbon
ALTITUDE GROWN: 1800-2150m
NOTES: Cane sugar, Chocolate & Burdock

Medium roast. Round body & orange acidity. Perfect for filter.

Asia

India Monsoon Malabar

REGION: Manjarabad
EXPORTER: DR Wakefield
PROCESS: Monsoon
VARIETY: S795 & Cauvery Catimor
ALTITUDE GROWN: 850-1000m
NOTES: Spice, wood smoked and dark chocolate

Dark roast. Full body, neutral acidity, with a musky note. Perfect for espresso, filter or cafetiere.

Thailand

FARM:Doi Chaang
REGION: Chang Rai Province
EXPORTER: DR Wakefield
PROCESS: Washed
VARIETY: Cattura, Catui &Catimor
ALTITUDE GROWN: 1200-1600m
NOTES: Chocolate, Almonds with hints of citrus & raisin
CERTIFICATION: Fairtarde; Organic

Medium to Dark roast. Full body & light acidity. Perfect for espresso, filter or cafetiere.

 

South America

Colombia

FARM: Munchique Los Tigres Reserve
REGION: Cauca
EXPORTER: DR Wakefield
PROCESS: Washed
VARIETY: Colombia, Caturra, Typica & Castillo
ALTITUDE GROWN: 1700-1900m
NOTES: Almonds, berries & caramel

Medium to dark roast. Full rich body and lively acidity. Perfect for espresso, stovetop, filter or cafetiere.

Brazil

FARM: Fazenda Palmital
REGION: Sul de Minas
EXPORTER: DR Wakefield
PROCESS: Pulped Natural
VARIETY: Catuai & Mundo Novo
ALTITUDE GROWN: 800-1150m
NOTES: Sweet nuts & caramel

Medium roast. Medium smooth body with a sweet kick. Perfect for filter or cafetiere.

Peru

FARM: Café Femenino
REGION: Lambayeque
EXPORTER: Union Cecanor Co-operative
PROCESS: Washed
VARIETY: Typica, Caturra, Catuai, Catamor
ALTITUDE GROWN: 1250-1600m
NOTES: Dark chocolate, cocoa & lemon and lime
CERTIFICATION: Fairtrade; Organic

Dark roast. Rich full body, medium acidity. Perfect for espresso, stovetop & filter.

Central America

Guatemala

FARM: Todo Santerita Coop
REGION: Huehuetenango
EXPORTER: Fedecocagua
PROCESS: Washed
VARIETY: Bourbon, pache & arabaica
ALTITUDE GROWN: 1350m
NOTES: Chocolate, cherry & hazelnut

Medium roast. Rich body, medium acidity. Perfect for espresso & filter.

El Salvador

FARM: El Molino Buena Vista
REGION: Apaneca Ilamatepec
EXPORTER: JASAL
PROCESS: Natural
VARIETY: Bourbon, Caturra, Catuai
ALTITUDE GROWN: 1350-1450m
NOTES: Blackcurrant, tangerine & chocolate

Medium roast. Well structured body. Citric acidity. Dark aroma and nice sweetness. Perfect for espresso & filter.

Nicaragua

FARM: Finca Santa Maria
REGION: Jinotega
EXPORTER: Grupo las Nubes
PROCESS: Washed
VARIETY: Caturra & Catuai
ALTITUDE GROWN: 1200-1350m
NOTES: Sweet currant & spiced orange

Dark roast. Creamy full body and bright acidity. Perfect for espresso, filter or cafetiere.