Field blend of varieties, washed process
Roasted for espresso brewing
Pain au chocolat, hazelnut praline, and sweet medjool date
House Espresso is the ever-faithful mainstay of our range; a cornerstone coffee that's roasted for consistent and approachable brewing on both home and professional espresso machines.
While the specific lots that make up House Espresso change throughout the year, our target remains the same — a sweet, balanced, and always satisfying espresso. Whether enjoyed black or with milk, House Espresso is a modern classic espresso, tasting of sweet chocolate and rich dried fruits.
This blend is made up of 75% Altos de Maria, Colombia — a farmers’ group lot from Huila, similar to Estrella del Ostro, and also sourced through our export and import partners, Caravela. The balance of the blend is made up of Gitesi, Rwanda — a perennial favourite from an old friend, Aime Gahizi, that we’ve been buying for many years now.
The Altos de Maria brings sweetness, hazelnut, and body, while the Gitesi brings a little more fruit, brightness, and baking spice to the mix. Together, they offer the rich, balanced, and harmonious character that we look for from House Espresso.
Resting
To get the most out of House Espresso, we recommend resting the coffee for at least one week after roasting. The espresso will taste at its best between one and six weeks from the roast date.
Brewing Recipe
· Dose: 20 grams
· Temperature: 94C
· Time: 28 - 32 seconds
· Ratio: 1 : 2
· Yield: 40 grams
(Our recipes are developed on La Marzocco Linea machines, using VST 20g baskets.)