6 Bean Blend

Body: Full, syrupy

Acidity: Low

Tasting Notes: Dark chocolate 🍫 | Toasted almond 🥜 | Caramel 🍮 | Brown sugar 🍯

This is espresso blend done right. Dark chocolate up front, caramel sweetness in the middle, toasted almond on the finish. Full body creates that thick, velvety texture espresso's famous for. Low acidity means it's smooth, not sharp. The kind of shot that doesn't need sugar to taste good but works great with it anyway.

🔴🔴🔴🔴⚪ High

Espresso means concentrated everything, including caffeine. A double shot delivers 120-150mg. Perfect for mornings when existing is optional but work meetings are not.

Components: Central America, South America, Africa, Indonesia (6 total origins)
Altitude: Varies by origin (1,000-1,800 meters average)
Process: Varied (Washed, Natural, Honey)
Roast Level: Dark (Full City to French Roast, 440-445°F)
Blend Type: Pre-roast blend

Six different coffee-growing regions contributing to one espresso blend. Brazilian beans bring chocolate. Sumatran adds body and earthiness. Central American coffee provides brightness to keep it from being one-dimensional. It's basically global cooperation in a cup, which sounds like a motivational poster but actually tastes right.

The roasters source specialty-grade arabica from around the world, then roast it dark to create that classic espresso profile. At 440-445°F, you're developing chocolate and caramel through Maillard reactions while maintaining enough origin character to stay interesting.

This is what dark roasting is supposed to do—take quality beans from multiple places and create something bigger than the sum of its parts.

Select your brew method, and we'll grind it right:

☕️ FINE → Espresso, Moka Pot
☕️☕️ MEDIUM → Drip, Pour Over, K-Cup/Pods
☕️☕️☕️ COARSE → French Press, Cold Brew
☕️☕️☕️☕️ WHOLE BEAN → Fresh Grind at Home

(Can't decide? Whole bean keeps it freshest. Grind right before you brew.)

Espresso
Dose: 18-20g
Ratio: 1:2 (brew ratio)
Time: 25-30 seconds
Pro Tip: This wants a tight tamp and precise extraction. When you nail it, you get thick crema and that bold, sweet finish espresso's supposed to have.

Moka Pot
Grind: Medium-fine
Heat: Medium (don't rush it)
Pro Tip: Pull it off heat right when it starts gurgling. Let it finish brewing off the burner to avoid bitterness.

Drip/Pour Over
Ratio: 1:15 (stronger than usual—this is bold coffee)
Water Temp: 195-200°F
Time: 3-4 minutes
Pro Tip: Go slightly cooler on water temp with dark roasts to avoid extracting too much bitterness.

What makes it a 6-bean blend? Six different coffee origins blended together. Each contributes something specific: Brazilian for chocolate, Sumatran for body, Central American for brightness. The result is a profile that's more complex and balanced than any single origin could achieve alone.

Why roast it dark for espresso? Dark roasting (440-445°F) develops chocolate and caramel notes through Maillard reactions and caramelization. The heat also breaks down acids, reducing brightness and creating that low-acidity, full-bodied profile espresso drinkers expect. You're trading origin-specific fruit notes for unified richness and boldness.

Pre-roast vs post-roast blending? This is pre-roast—all six origins get roasted together to the same dark level. Post-roast blending would roast each origin separately to different levels, then combine. Pre-roast creates unified flavor. Post-roast creates complexity through contrast. Both are valid. This goes pre-roast because the goal is classic espresso consistency.