Blend Brazil, Guatemala, Ethiopia (Espresso)

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Tastes like Chocolate, Macadamia, Toffee, Red Fruit


Fazenda Sao Jose

Red Catuaí



Sidamo G2




Huehuetenango Regional Lot

Bourbon, Catuaí, Caturra, Typica


Fazenda Sao Jose

We have been working with Marcos Antonio de Freitas from Fazenda Sao Jose since 2020. Their Red Catuaí forms the core component of our blends. 

The farm covers 225ha of coffee trees. Marcos is the second generation that runs the family farm. He has a degree in agronomics and oversees the farm management and cultivation. Marcos is very dedicated to sustainable growth. He uses organic fertilizer (a blend between sugar cane bagasse and animal manure) and powers much of the farm with solar panels. 

Marcos has consistently supplied us with a stable quality. A very round cup with a sirup-y body and notes of chocolate, hazelnut, brown sugar and citrus. The perfect baseline coffee for a round, comforting espresso.

Guatemala & Ethiopia

In our Duchess blend we pair Sao Jose with two other origins to create a rich espresso with a base of chocolate and nuts, a red fruit sweetness and a soft acidity. The blend components are the same all year round to ensure consistency and match our longstanding producer commitments. 

The Guatemalan origin is a washed lot sourced from producers in the Huehuetenango region making up 30% of the blend, adding nutty macadamia notes and dark chocolate.

The Ethiopian is a washed G2 from Sidamo. This component makes up 10% of the blend adding sweet caramel and plum notes without overpowering on acidity. Like a cherry on top.

Recipe double espresso

Short : In 18G / Out 40G / Time 29 Sec

Water : Use medium soft water (100-150ppm) at 93° C

Steps :

  1. Use a scale to measure your dose and yield (= brewed liquid). 
  2. Grind 18g of coffee at a fine espresso setting.
  3. Distribute the coffee evenly in your portafilter and tamp level.
  4. Lock in the portafilter, gentle but firm. Don't crack the coffee bed.
  5. Start the machine. Measure 40g of brewed liquid in your cup in 29 seconds.
  6. If the coffee runs too fast, grind finer. If the coffee runs too slow, grind coarser. Make small adjustments only. Discard the first shot after every change of grind size.