MODERN ESPRESSO

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PRODUCER: Smallholder Producers ORIGIN: Colombia | Ethiopia VARIETY : Mixed PROCESS: Washed | Raised-Bed Dried HARVEST: Seasonal Rotating Microlots ELEVATION: 1800 MASL ROASTER: Pr obat P25 LEVEL: Moderate Medium | Agtron #70-75 EXTRACTION: Preferred for Espresso NOTES: Cocoa | Dried Berries | Molasses | Winey STORY Seasonal Blend Modern Espresso is the bright, fruit-forward counterpart to its Classic sibling. Crafted in a lighter, contemporary style, this profile leans juicy, sweet, and silky — designed to shine through milk while maintaining clarity, complexity, and structure. Built for those who enjoy expressive, modern espresso, this blend balances lively acidity with rich sweetness, offering a cup that feels both refreshing and deeply comforting. ORIGIN Multi-Origin Modern Espresso is our expression of sweetness, clarity, and modern balance — crafted from sugar-dense coffees grown in Colombia and Ethiopia. These selections caramelize beautifully during roasting, creating a clean, fruit-driven profile without sacrificing depth. Expect a cup that leans toward dark chocolate • ripe berries • syrupy sweetness, wrapped in a smooth, rounded body. Designed to perform with or without milk, Modern Espresso seamlessly enhances lattes, cappuccinos, and plant-based drinks, while still delivering a layered and expressive straight shot. Brewed as filter, it reveals wine-like complexity and a soft, lingering finish. This is our modern interpretation of espresso — vibrant, sweet, and intentionally balanced. VARIETY MIXED Ethiopian Heirloom | Natural Ethiopian heirloom refers to a broad group of indigenous coffee varieties native to Ethiopia, each selected over generations for flavor expression and adaptability. When processed naturally, these varieties are dried with the fruit intact, allowing sugars and compounds from the cherry to ferment around the seed. The result is a coffee known for vibrant fruit character, layered sweetness, and silky texture, often expressing notes of berries, stone fruit, and florals. Careful fermentation management preserves clarity while enhancing depth, showcasing the expressive potential of Ethiopia’s genetic diversity. Colombia Castillo | Washed Castillo is a modern Colombian cultivar developed for disease resistance and yield stability while maintaining cup quality. Widely planted across Colombia, it adapts well to diverse microclimates and elevations. When well grown and carefully processed, Castillo expresses balanced sweetness, structured acidity, and a rounded body, often showing notes of caramel, citrus, and stone fruit. Its consistency and versatility make it a cornerstone variety in Colombian coffee production. PROCESS METHOD WASHED | NATURAL Washed Washed coffees are processed at a wet mill, also known as a washing station—where freshly harvested cherries are sorted, depulped, fermented, rinsed, and dried. This method is highly structured and labor-intensive, designed to remove all fruit material from the seed before drying. After depulping removes the outer skin and some mucilage, the remaining fruit is broken down through short, controlled fermentation in water-filled tanks or channels. While often unexpected, all washed coffees undergo fermentation to some degree. Once complete, the seeds are thoroughly rinsed until clean, leaving only a thin protective layer of parchment. Drying typically takes place on raised or perforated beds, allowing consistent airflow and even moisture reduction. Though washed processing requires significant water use, it often produces coffees known for clarity, floral aromatics, and bright citric or malic acidity—a clean and expressive cup profile. Natural Natural processing is the oldest recorded method of coffee processing. In this approach, whole cherries are dried intact, allowing the fruit to ferment around the seed over several days—or even weeks. As moisture slowly decreases to approximately 10–12%, complex biochemical reactions develop sweetness, texture, and fruit character before the dried fruit is removed. Because naturals require little to no water, the method was historically practical in many producing regions. Early executions, however, lacked fermentation control, which led to inconsistent results and gave naturals a reputation for undesirable flavors. Advances in drying infrastructure and fermentation management have since transformed the process. Today, well-executed natural coffees can be remarkably clean and expressive, offering bold fruit flavors, silky texture, and candy-like sweetness. Producers who carefully manage fermentation are able to deliver consistent, high-quality naturals season after season. DRYING METHOD RAISED-BED DRIED Drying takes place on traditional raised beds, optimizing airflow and allowing for an even, extended drying period. This method stabilizes moisture content, preserves aromatics, and maintains Burundi's distinct clarity and vibrancy. HARVEST SEASON ETHIOPIA · HEIRLOOM · NATURALHarvest: Oct–JanArrival: Mar–AugProfile: Fruit-forward • Floral • Expressive Ethiopia — Heirloom Natural Most Ethiopian heirloom coffees are grown in regions like Sidama, Guji, Yirgacheffe, and West Arsi. Main harvest: October – January (peak picking often Nov–Dec) Processing season (natural): November – February drying and milling COLOMBIA · CASTILLO · WASHEDHarvest: Varies by region (Sep–Dec common)Arrival: Year-roundProfile: Balanced • Sweet • Structured Castillo is widely planted across Colombia, and harvest varies strongly by region because Colombia has multiple flowering cycles. Typical timing: Central regions (Huila, Tolima, Cauca): Main crop: September – December Mitaca/fly crop: April – June Antioquia / Eje Cafetero: Main crop: October – January Secondary: April – June Nariño (higher elevation): Main crop: May – August ROAST LEVEL MODERATE MEDIUM Whole Bean Agtron : 65-60Ground: Moderate Medium refers to a roast profile positioned between medium-light and medium, developed enough to increase sweetness and body while still preserving origin character and clarity. For coffee, expect: Sweetness: caramel, brown sugar, cocoa Acidity: moderate and controlled, less bright than Nordic/light roasts Body: smooth, round, balanced Flavor: origin notes remain present but with more development and sweetness Finish: clean with greater comfort and familiarity than very light roasts MODERATE MEDIUMA balanced roast style with increased sweetness and body while maintaining clarity, origin transparency, and controlled acidity. 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 represents a single roast unless noted otherwise. While roast color doesn’t define flavor on its own, it provides a reliable reference point. To complement this data, our cupping team assigns roast categories that better communicate how a coffee presents in the cup. Roast Development Our roast categories describe development, not darkness. Development is shaped by both time and temperature, and we make small, precise adjustments to balance acidity and sweetness. The goal is restraint—allowing the coffee’s origin character to lead, with roast acting as support rather than emphasis. PREFERRED EXTRACTION Filter & Espresso The QC team calibrates this coffee for dual use. Expect a sparkling, fruit-driven cup on filter and a sweet, syrupy espresso with layered acidity. Grind calibration is essential: too fine leans bitter; too coarse drifts sour—balance sits in the middle. We aim for vibrant, mouthwatering acidity, clear and persistent sweetness, approachable complexity, and a structured, pleasant mouthfeel—every cup, every time. EXTRACTION Coffee contains a wide range of soluble compounds that dissolve at different stages during brewing. Early extraction yields acids and salts, contributing brightness and structure. Mid-extraction introduces simple and complex sugars that create sweetness and balance. Late extraction brings fats and bitter compounds, adding body, texture, and stability. Great coffee is the result of balance across all three stages. When extraction is misaligned, flavor tells the story: sour, salty, or thin cups indicate under-extraction, while bitterness or a dry, lingering finish points to over-extraction. DIALING IN Dialing in is the pursuit of balance—and grind size is the most powerful variable you can control. Finer grinds increase surface area and speed extraction, while coarser grinds slow it down by limiting access to soluble compounds. Too fine, and bitterness dominates. Too coarse, and acidity overwhelms. The ideal grind sits between the two, unlocking sweetness, clarity, and structure. This is why we recommend grinding fresh and provide brew parameters for every coffee we release. New coffees can take a few brews to dial in—but with the right guidance, balance is always within reach. BREW GUIDE - ESPRESSO Equipment: La Marzocco LineaRecipe: Dose: 17g Yield: 42g Time: 25 seconds Pressure: 0-3.5s 9 Bar Notes: Balanced, sweet, excellent with milk-based drinks Recommended Drinks: 6oz Flat White, 8-12oz Latte Show more