DETAILS ORIGIN: Brazil | Guatemala | Honduras PRODUCER: Smallholders VARIETY: Mixed PROCESS: Washed | Raised-Bed Dried REGION: Minas Gerais | Atitlan | Copan ELEVATION: 1550 M ROASTER: Probat P25 LEVEL: Moderate Dark EXTRACTION: Espresso | Filter NOTES: Brown Sugar | Cocoa Nib | Dried Cherry | Candied Pecan STORY Classic Espresso is the foundational counterpart to its Modern sibling. Built in a more traditional style, this profile leans rich, chocolate-forward, and structured—designed to deliver comfort, balance, and familiarity in every cup. Crafted for those who appreciate timeless espresso, Classic Espresso emphasizes sweetness, body, and depth over brightness. The result is a cup that feels grounded, smooth, and dependable—equally at home as a straight shot or paired with milk. ORIGIN — BLEND Classic Espresso is our expression of structure and approachability—crafted from carefully selected coffees grown in Brazil and Central America. These coffees are chosen for their density and sugar development, allowing them to caramelize deeply during roasting without losing balance. Expect a cup that leans towardDark chocolate • Toasted Nuts • Brown Sugarsupported by a round, full-bodied mouthfeel. Designed to excel with milk, Classic Espresso delivers a sweet, integrated profile in lattes and cappuccinos, while maintaining a smooth, cohesive straight shot. Brewed as filter, it presents comforting sweetness with a clean, cocoa-driven finish. This is our classic interpretation of espresso—rich, balanced, and intentionally familiar. VARIETY — MIXED Brazil Naturally processed Brazilian coffees bring richness and depth, with pronounced sweetness and a heavier body. Expect chocolate-forward character layered with dried fruit and caramelized sugar notes, adding weight and warmth to the cup while enhancing overall balance. Central American CultivarsTraditional varieties such as Caturra and Bourbon, commonly grown throughout Central America, add clarity and approachability. Expect nutty sweetness, classic chocolate tones, and a smooth mouthfeel that reinforces the blend’s depth and consistency. PROCESS METHOD — WASHED Washed coffees are processed at wet mills, where cherries are depulped, fermented briefly, rinsed, and dried. This method removes all fruit material prior to drying, resulting in a clean and consistent cup. Controlled fermentation and thorough washing preserve sweetness and structure while minimizing fermentation-driven fruitiness. The result is clarity, balance, and a profile well-suited to classic espresso preparation. DRYING METHOD — RAISED-BED DRIED Drying takes place on traditional raised beds, promoting even airflow and controlled moisture reduction. This method stabilizes the coffee, preserves sweetness, and supports clean, consistent flavor development. ROAST LEVEL — MODERATE DARK GROUND AGTRON: #WHOLE BEAN AGTRON: #55-50ROAST LEVEL: MODERATE DARK Moderate Dark is a more developed roast profile focused on depth, body, and sweetness. This level of development emphasizes caramelization and reduces acidity, producing a cup that is smooth, bold, and structured. Expect flavors leaning toward dark chocolate, toasted sugars, and roasted nuts, with a heavier mouthfeel and a lingering, bittersweet finish. Acidity is subdued, allowing richness and balance to take center stage—well suited for classic espresso preparations and full-bodied brewing methods. Moderate Dark refers to a roast profile between medium-dark and dark, with greater roast development, fuller body, and lower acidity while still retaining some origin character. Expect: Sweetness: dark caramel, molasses, cocoa Acidity: low, muted Body: heavy, rich, syrupy Flavor: chocolate, roasted nuts, baking spice, toasted sugar Finish: bold, smooth, lingering MODERATE DARKA more developed roast style emphasizing body, sweetness, and roast character with lower acidity and a richer, fuller profile. On a simple spectrum: Moderate Light → bright • fruit-forward • transparent Moderate Medium → balanced • sweet • smooth Moderate Dark → bold • chocolate-driven • full-bodied Measuring Roast Roast color is measured using an Agtron M Basic III spectrophotometer and reported on the Agtron Gourmet scale. Readings are calibrated hourly to ensure consistency. Each value reflects a single roast unless otherwise noted. Roast Development Our roast categories describe development, not darkness. Development is managed through precise control of time and temperature, allowing sweetness and body to build without introducing harsh bitterness. The goal is balance—letting roast enhance structure while preserving origin character. PREFERRED EXTRACTION Espresso • Filter Calibrated by our QC team for versatility. As espresso, expect a syrupy, chocolate-driven shot with integrated sweetness. As filter, the cup presents comforting cocoa tones with a smooth, rounded finish. We aim for balanced extraction that highlights sweetness, minimizes sharp acidity, and delivers a structured, satisfying mouthfeel. EXTRACTION Coffee extracts in stages. Early extraction contributes acids and salts, mid-extraction brings sugars and sweetness, and late extraction adds body and texture. Classic Espresso is designed to emphasize mid- to late-stage solubles, favoring sweetness and body over brightness. Balance across these stages is key to avoiding sourness or bitterness. DIALING IN Grind size is the most effective tool for dialing in. Grinding too fine can introduce bitterness; too coarse may result in flat or hollow cups. The ideal grind finds the midpoint—where sweetness, body, and structure align. We recommend grinding fresh and following the brew parameters provided to achieve consistent results. BREW GUIDE — ESPRESSO Overview A balanced, sweet espresso designed for clarity and structure—excellent on its own and through milk. Recipe Coffee: 21 g Yield: 50 g Time: 25 seconds Pressure: 9 bar Line Pressure: 0–3.5 seconds Extraction Notes Expect a syrupy body with integrated sweetness and a clean finish. If the shot tastes sharp or thin, grind finer. If bitterness dominates, grind coarser or shorten extraction. Featured Equipment Espresso Machine: La Marzocco Linea Grinder: Commercial espresso grinder (dialed per coffee) BREW GUIDE — FRENCH PRESS Overview A full-bodied, sweet cup with round texture and clarity, emphasizing balance and depth. Recipe Coffee: 25 g Water: 400 g @ 205°F Ratio: 1:16 Grind: 800 µm (coarse) Method 0:00 — Add coffee to French press 0:00 — Spiral pour to 400 g 0:40 — Stir gently 1:40 — Stir again 2:40 — Plunge slowly and serve Extraction Notes This recipe favors sweetness and body. If the cup tastes flat or hollow, grind slightly finer. If bitterness appears, grind coarser or reduce contact time. Featured Equipment Brewer: FELLOW CLARA FRENCH PRESS Grinder: Burr grinder capable of coarse grind (≈800 µm)
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