Coffee Beans — Cafeteria

This is the blend we pull every day on the bar, sold in the same one-kilo bag we use behind the counter. Two thirds of it is a washed Nicaraguan lot grown at around 1,300 meters, which gives the blend its body and its clean, cocoa-heavy finish. The last third is a natural-process Ethiopian coffee that brings the top notes: ripe berry, a little citrus peel, the sweetness that keeps a milk drink from tasting flat.

We roast to the edge of a medium — far enough to caramelize the sugars, not so far that the fruit burns off. That makes it forgiving. It is built for a double shot under nine bars, but it will not fall apart in a pour-over or a French press, and it holds up under milk without turning bitter.

Roasted in small batches on Tuesday and Friday and shipped the same day. For espresso, rest the bag five days after the roast date before you dial it in.

Tasting notes

Milk chocolate and toasted almond through the middle
Red berry and orange peel on the finish
Medium body, soft acidity, low bitterness
Works as espresso, drip, or press