Sweet and full bodied, our espresso blend requires that we roast each varietal separately to the darkness that brings out certain flavor nuances, and then blend the beans to create a wonderful shot of espresso. The goal of a good espresso roast is to maximize the sweetness and aroma of the coffee while minimizing the bitterness and acidity. Most roasters go too dark with their espresso, which explains why many people expect espresso to be very dark and bitter. Good espresso is rich, heavy-bodied, and almost syrupy. Most people prefer to have their espresso in a cafe latte or other steamed-milk based drinks. Our Roast Master however, roasts these varietal beans to produce a blend that when brewed properly can be consumed and enjoyed by itself.

This coffee is also available in Swiss Water Processed (SWP) Decaf. Water processing coffee is the absolute best way to decaffeinate coffee and keep it organic.

Sumatran “Gayo Mountain” is among the world’s finest coffees displaying rich flavor, extraordinary full body and distinctively vibrant, low-key acidity.  Rich and complex, our Sumatra is fruity, sweet and full bodied.   The nutty undertones serve to accentuate the deep, rich flavor of this Indonesian coffee. This coffee is a perfect treat, day or night but makes an exceptionally delicious dessert coffee.
This coffee is also available in Swiss Water Processed (SWP) Decaf and Halfcaff in all available roast levels.  Water processing coffee is the absolute best way to decaffeinate coffee and keep it organic.