African Espresso

Built expressly for the portafilter, this blend marries East Africa’s vivid fruit character with the extra body and solubility you want in espresso. The medium-dark roast level increases extractability and rounds the acidity, so shots pull sweet and syrupy rather than sharp. 

Expect a layered profile: Kenya brings black-currant/red-fruit brightness (most lots are fully washed and dried on raised beds), Ethiopia adds jasmine-like florals and citrus from washed and natural coffees, and Tanzania contributes balanced citrus-chocolate tones—often from washed, raised-bed lots, including notable peaberries. Together they balance acidity, body, and sweetness for a classic, versatile espresso.

Roast: Medium/Dark • Origins: Kenya, Tanzania, Ethiopia.
(Built on time-tested espresso-blend logic: layer fruit-forward components over deeper, sweeter bases for balance in milk or straight shots.)