Project Espresso is built on one belief: espresso should be good enough to drink on its own, not just something to hide under milk. That's the whole premise, and it's why we roast it the way we do.
We call it a "project" on purpose. Blend components shift as coffees move in and out of our inventory — normal for a small roaster — and keeping the character consistent while the ingredients change is the actual work.
It's a blend of South American, Central American, and East African coffees, adjusted to hold a smooth, chocolatey profile no matter which specific lots are in it that month. A moving target we're always aiming at.
Smooth and chocolatey. Caramel, blueberry. Works straight, works with milk.
Freshly roasted in Northwood, Ohio
Tasting notes
Milk Chocolate, caramel and blueberry.
Region
South American, Central American, East African
Type
Blend
Shines as
Espresso
Brew Recipes
