We wanted to create a blend designed specifically for espresso that was easy to work with, delicious and consistent year round. Comprised of two washed processed coffees, one from Honduras to provide backbone and classic flavors of dark chocolate and almond, and one from Colombia to provide acidity and flavors of cherry and lime. This is our first iteration of Revolver.

Tasting Notes: Dark chocolate and cherry

Component 1
Country: Colombia
Region: Narino
Farm: Taica
Farmer: Brunilda Lasso
Process: Fully washed, sun dried on raised beds
Varietal: Caturra and Colombia
Altitude: 2,040 masl

Component 2
Country: Honduras
Region: Siguatepeque
Farm: COHORSIL Cooperative
Farmer: Numerous producers
Process: Fully washed, sun dried on raised beds
Varietal: Typica and Bourbon
Altitude: 1,350 masl


Espresso Recipe: 
We recommend starting with a brew ratio between 1:2 and 1:3 with a total brew time between 25 and 35 seconds. This coffee is easy to work with so we recommend that you experiment and find what works best for you!

Example: 18g dose, 45g yield, 32 seconds


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