Batch 1: Espresso

When a tiny, powerful agency wants to create an espresso to keep them powered it only makes sense to choose tiny, powerful coffee beans.

Our first release is an Espresso Roast featuring Tanzanian Peaberry coffee beans. While coffee cherries contain two seeds that grow flat sides against each other, in about 5-10% of cherries, only one seed develops, resulting in a round bean known as a "peaberry." This unique shape, along with its growth at high altitudes, changes the flavour you get from it.

Expect unexpectedly strong notes of cinnamon heart candies and Dutch process cocoa, along with notes of freeze dried raspberries, red currants, and clover honey. Finishes dry, making it perfect for milk-based espresso drinks.

Roaster: Chris Johnston, Stockyards Coffee, Waterloo, Ontario, Canada

Photo Credit: Rick Tanton on the Benemérito de Las Americas/México 8 highway, June 2010.