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75% Altos de Maria — Huila, Colombia
Field blend of varieties, washed process

25% Gitesi — Karongi, Rwanda
Red bourbon variety, washed process
Roasted for espresso brewing

TASTES LIKE
Pain au chocolat, hazelnut praline, and sweet medjool date

ABOUT HOUSE ESPRESSO
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 will 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.)

House Espresso (250g)

House-Espresso

House Espresso (1kg)

House-Espresso-1kg

TASTES LIKE
Tangerine, orange blossom, and golden raisin

Kageyo, Rwanda (250g)

Kageyo

Milk chocolate, candied orange, and almond croissant 
— 

This is a wonderful example of how good decaf coffee can be, simply by using high-quality raw coffee and a more gentle, natural decaffeination process.

By fermenting molasses from local sugarcane and mixing the resulting ethanol with acetic acid, ethyl acetate is made. This compound extracts the caffeine from the raw coffee beans before they’re steamed, dried, and readied for export. While it sounds dramatic, sugarcane E.A. is the safest and most natural decaffeination process available.

There’s no escaping the fact that the decaffeination process has an impact on the coffee, but we feel that this is amongst the best decaffeinated coffees we’ve ever tried.

Fieldwork Coffee

Popular Products

House Espresso (250g)

House Espresso (1kg)

Kageyo, Rwanda (250g)

House Decaf Espresso (250g)

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