Arabica & Robusta Espresso Roast Coffee Beans

House blend, Grade 1 Triple Pick. Espresso roast, shipped within a maximum of 3 days from the roasting date.

RECLAIMING THE STANDARD >>

“Bold and bright, a burst of might, this espresso roast ignites the night.”

The commercial coffee industry often damages the reputation of the classic 50/50 blend by using low-quality beans to cut costs. Our Espresso Roast is here to reclaim the honor of this classic ratio.

We divide the blend equally between Gayo-Lintong Arabica and Kerinci Robusta, while strictly using only Grade 1 Triple Pick beans. This is an equal clash between elegance and raw power. There are no flavor defects that need to be hidden behind excessively dark roasting; instead, there is only complementary intensity.

A very full body is the absolute goal of this lot's medium-dark roast profile. Espresso extraction delivers a dense, flowing richness of dark chocolate, followed by the sweetness of palm sugar and the savory character of roasted nuts, leaving a strong impression on the back of the tongue.

The absence of acidity makes this blend a superior choice for pairing with flavored syrups or plant-based milk without losing its terroir identity. This blend serves as the backbone of a coffee bar that refuses to compromise.

SPECIFICATIONS >>

• Composition: 25% Gayo Arabica, 25% Lintong Arabica, 50% Kerinci Natural Robusta

• Processing: Semi-washed (wet-hulled) + Natural

• Grade: Grade 1 Triple Pick

• Roast: Medium-Dark Roast, designed for espresso

• Weight: 250 g / 500 g / 1 kg

TASTE NOTES >>

Dark Chocolate, Palm Sugar, Nutty

Taken from this lot's cupping sheet, not from the supplier's description.

BREWING GUIDE >>

01 // Let it rest first.

• Filter coffee: 7–10 days from the roasting date.

• Espresso: 7–14 days from the roasting date.

02 // Use clean water.

Recommended TDS: 75–150 ppm.

03 // Weigh everything.

Accuracy is not optional.

04 // Brewing parameters.

• Filter: 1:15 ratio, 89–93°C water temperature, medium grind.

• Espresso: 1:2 ratio, 90–93°C water temperature, 22–28 seconds extraction time, fine grind.

EVERY LOT IS INSPECTED >>

• Green beans: Moisture content, density, and defects.

• Roasting: First crack, development time, Agtron readings, and cupping notes.

• Quality control: Two people evaluate each lot. The QC lead makes the decision, and the head roaster confirms it.

• Failed lots: Never discounted. Never sold.

CUSTOM BLENDS & ROAST PROFILES >>

For coffee shops and roasters: blends and roasting profiles are developed according to your specifications. Chat with us for a consultation.

Espresso coffee beans for coffee shops, milk-coffee establishments, and baristas. Green beans are also available for wholesale.

BEFORE OPENING YOUR PACKAGE >>

Record a single-take unboxing video while the package is still sealed. Without a video, damage claims cannot be processed.

We are not responsible for product damage caused by the shipping service or customer error.