DETAILS ORIGIN: Brazil | Honduras | Tanzania ELEVATION: 1400 Meters PROCESS: Washed DRYING: Raised Bed Sun Dried VARIETY: Mixed HARVEST: Seasonal Micro-lots ROASTER: Probat P25 AGTRON: #60-65 Moderate Medium EXTRACTION: Espresso | Filter NOTES: Cocoa Nib | Dried Berries | Honey | Tangerine STORY Roaster’s Blend is a bold, expressive blend built for depth, sweetness, and comfort. Designed Experience Roaster's Choice Coffee, a meticulously crafted blend sourced from the finest beans of Brazil, Honduras, and Tanzania, capturing the essence of Minas Gerais, Marcala, and Mbozi. This captivating blend offers a harmonious profile of bakers chocolate, dried berries, and molasses. Elevate your coffee ritual with Roasters Choice, curated for discerning enthusiasts seeking unparalleled taste experiences. Crafted to perform best as fresh press or espresso, roaster’s Blend delivers structure and richness without heaviness—offering a cup that feels grounding, complex, and deeply satisfying. It’s a profile that rewards both focused dialing-in and everyday consistency. ORIGIN — BLEND Roaster’s Blend brings together carefully selected coffees from Brazil, Honduras and Tanzania, sourced as seasonal micro-lots for balance and character. The combination of washed and peaberry components allows sweetness and structure to coexist—melding cocoa-driven depth with subtle fruit complexity. Expect a cup that leans towardCocoa Nib• Dried Berries •Honey • Citrussupported by a smooth, lingering finish. This blend is designed to anchor milk-based drinks while still delivering a rich, expressive straight shot. VARIETY — MIXED Bourbon | Tanzania Bourbon is a classic Arabica variety known for its sweetness and balanced acidity. When grown in Tanzania, it often expresses refined structure with soft fruit tones and a clean finish. In the cup, it contributes round sweetness, gentle acidity, and clarity, supporting a polished and approachable profile. Mundo Novo | Brazil Mundo Novo is a natural hybrid of Bourbon and Typica, widely cultivated in Brazil for its productivity and cup stability. It is known for delivering full body, chocolate-forward sweetness, and low acidity, forming a solid foundation in blends designed for richness and consistency. Lempira | Honduras Lempira is a Honduran-developed cultivar bred for resilience and reliability. When carefully cultivated and processed, it contributes clean sweetness, mild acidity, and structural balance, enhancing consistency while supporting the blend’s overall depth and drinkability. PROCESS — 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 clarity, balance, and clean sweetness. DRYING — RAISED-BED DRIED Drying takes place on traditional raised beds, optimizing airflow and ensuring even moisture reduction. This method stabilizes the coffee and preserves aromatics while supporting clean fermentation character. ROAST LEVEL — MODERATE MEDIUM Agtron (Gourmet Scale)Whole Bean: 60–65Ground: Moderate Medium roasting builds caramelization and body while retaining balance and sweetness. This level softens acidity and emphasizes cocoa, molasses, and rounded structure—ideal for espresso-focused preparation. 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 otherwise noted. Roast Development Our roast categories describe development, not darkness. Development is managed through precise control of time and temperature, allowing sweetness and structure to build without introducing harsh bitterness. Roast supports the coffee—it never overwhelms it. PREFERRED EXTRACTION Espresso • Filter calibrated by our QC team specifically for espresso. Expect syrupy texture, layered sweetness, and a balanced finish. Grind calibration is essential—too fine leans bitter; too coarse drifts thin or sharp. Our goal is clarity, richness, and consistency in every shot. EXTRACTION Extraction unfolds in stages: early acids, mid-stage sugars, and late-stage bitters and fats. Dusty’s Blend is designed to emphasize mid- to late-stage solubles, delivering sweetness, body, and stability while maintaining balance. DIALING IN Grind size is the most powerful variable. Finer grinds increase extraction and body; coarser grinds reduce intensity and sweetness. The ideal setting finds the midpoint—where cocoa sweetness, winey depth, and structure align. We recommend grinding fresh and following the brew parameters below for best 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) 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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