ESPRESSO HOUSE

TASTING NOTES Honeyed • Toasted • Classic • Creamy This roast reveals itself on the palate with a smooth and balanced body. Starting with delicate spices, it follows with notes of black cherry, creamy honey, and butter. ROAST LEVEL The beans for this roast are harvested at their peak. This medium-dark coffee was meticulously developed using a progressive flame. The sweetness of milk is the necessary element to balance its roundness. RECOMMENDED BREWING METHODS: Espresso • Moka Pot • Aeropress This roast performs best under pressure extraction. Espresso brewing will extract two dimensions that complement the creaminess of milk. The breadth of its aromas will fully reveal itself in a cappuccino or latte. BEAN SPECIFICATIONS Origin: Ecuador Type: Arabica Variety: Bourbon, Caturra, Typica Altitude: 1800-2000 meters Plantation: In an ecosystem at the foot of mountains surrounded by fruit and native trees Cultivation: Permaculture Process: Washed Fermentation: Natural Drying: Sun-dried Specialty coffee cultivated in permaculture, in the wild, in the heart of a nature reserve. This coffee supports an endangered ecosystem and grows without any chemical inputs. Nourished solely by natural compost, it develops a deep and lively aromatic complexity. Below are some images of where it takes root.