Our mainstay espresso blend that hits that Goldilocks zone of coffee - not too bitter, not too sour, but just right. Smooth, syrupy and sweet. The latest version is a two-bean blend. An incredible tasty coffee from Costa Rica that is so good we've featured it many times as a pour-over - the La Minita. We add to that a splash of a really sweet coffee from Ethiopia - the Reshad. We've had that as a pour-over, too. Combined, they really hit the spot and make for a delicious coffee that is incredible as an espresso - but also stellar brewed however you want.
We get notes of milk chocolate, caramel, brown sugar, honey, hazelnut, spice, red grape, tangerine, stone fruit.