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Espresso Roast

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Ambedo

from 505.00
  • Producer: Various
  • Region: Colombia, India
  • Type: 100% Arabica
  • Roast Profile: Espresso Roast
  • Altitude: 1000 – 1900 MASL
  • Process: Washed
  • Varieties: Chandragiri, SL795, Kents, Castillo, Caturra, Bourbon
  • Flavor Notes: Grapefruit, Blackberries, Dried Dates

Ambedo is Naivo’s signature espresso amalgam. As a full-bodied, creamy and nutty blend, it leaves a lingering aftertaste of caramel sweetness and grapefruit on your palate. It is the perfect treat for espresso lovers and coffee enthusiasts who lean toward viscous, creamier cups. It works great with milk as well!

Grapefruit
Blackberries
Dried Dates

from 505.00
  • Producer: Various
  • Region: Colombia, India
  • Type: 100% Arabica
  • Roast Profile: Espresso Roast
  • Altitude: 1000 – 1900 MASL
  • Process: Washed
  • Varieties: Chandragiri, SL795, Kents, Castillo, Caturra, Bourbon
  • Flavor Notes: Grapefruit, Blackberries, Dried Dates

Ambedo is Naivo’s signature espresso amalgam. As a full-bodied, creamy and nutty blend, it leaves a lingering aftertaste of caramel sweetness and grapefruit on your palate. It is the perfect treat for espresso lovers and coffee enthusiasts who lean toward viscous, creamier cups. It works great with milk as well!

Finca San Ramon (Nicaragua)

from 350.00
  • Producer: Eduardo Jose Rizo Lopez
  • Region: Jinotega
  • Type: 100% Arabica
  • Roast Profile: Espresso Roast
  • Altitude: 1200 – 1500 MASL
  • Process: Washed
  • Varieties: Catuai, Caturra, Bourbon
  • Flavor Notes: Cinnamon, Tamarind, Caramel

The coffee from Finca San Ramon displays a caramel flavor with underlying tangy tones of tamarind and a sweet-spiced cinnamon finish. Nicaraguan coffees like this lot are typically milder and more balanced in acidity compared to other Central American coffees. They perform brilliantly in espresso brewing and make for sweet and balanced cups.

Cinnamon
Tamarind
Caramel

from 350.00
  • Producer: Eduardo Jose Rizo Lopez
  • Region: Jinotega
  • Type: 100% Arabica
  • Roast Profile: Espresso Roast
  • Altitude: 1200 – 1500 MASL
  • Process: Washed
  • Varieties: Catuai, Caturra, Bourbon
  • Flavor Notes: Cinnamon, Tamarind, Caramel

The coffee from Finca San Ramon displays a caramel flavor with underlying tangy tones of tamarind and a sweet-spiced cinnamon finish. Nicaraguan coffees like this lot are typically milder and more balanced in acidity compared to other Central American coffees. They perform brilliantly in espresso brewing and make for sweet and balanced cups.

Gowri Anaerobic Naturals (India)

from 460.00
  • Producer: MSP Coffee
  • Region: Servarayan Hills
  • Type: 100% Arabica
  • Roast Profile: Espresso Roast
  • Altitude: 1400 MASL
  • Process: 24H Anaerobic Fermentation
  • Varieties: SL795, SL1934, HRC
  • Flavor Notes: Mango, Guava, Cashew

Sophisticated biochemistry aside, what is so special about anaerobic fermented coffees? They invariably give us precise flavour profiles that are immediately identifiable by both aroma and taste.

This lot from Gowri Estate was produced by selectively harvesting cherries at a time when they were known to give maximum sweetness. They were rinsed with fresh spring water, further sorted by hand, rinsed again and then put aside to ferment anaerobically (in an environment of reduced oxygen) for 24 hours. They were then slow-dried on raised beds for 21 days allowing the beans to retain all of their potential sweetness. This coffee is an explosion of fruit flavors and gives notes of mango, guava and cashew.

Mango
Guava
Cashew

from 460.00
  • Producer: MSP Coffee
  • Region: Servarayan Hills
  • Type: 100% Arabica
  • Roast Profile: Espresso Roast
  • Altitude: 1400 MASL
  • Process: 24H Anaerobic Fermentation
  • Varieties: SL795, SL1934, HRC
  • Flavor Notes: Mango, Guava, Cashew

Sophisticated biochemistry aside, what is so special about anaerobic fermented coffees? They invariably give us precise flavour profiles that are immediately identifiable by both aroma and taste.

This lot from Gowri Estate was produced by selectively harvesting cherries at a time when they were known to give maximum sweetness. They were rinsed with fresh spring water, further sorted by hand, rinsed again and then put aside to ferment anaerobically (in an environment of reduced oxygen) for 24 hours. They were then slow-dried on raised beds for 21 days allowing the beans to retain all of their potential sweetness. This coffee is an explosion of fruit flavors and gives notes of mango, guava and cashew.

Moganad Black Honey (India)

from 450.00
  • Producer: MSP Coffee
  • Region: Servarayan Hills
  • Type: 100% Arabica
  • Roast Profile: Espresso Roast
  • Altitude: 1280 MASL
  • Process: Black Honey
  • Varieties: SL9
  • Flavor Notes: Apricot, Black Currant, Maple Syrup

Treat yourself to a juicy cup of coffee that exhibits a very scrumptious but balanced malic acidity which is tuned to perfection by our espresso roast profile. The rich body in this cup is enhanced by flavors of apricot, black currant and maple syrup.

The Black Honey process used at Moganad Estate involved triple-rinsing and dry fermentation for 24 hours following which the coffee was slow-dried under ample amounts of shade for 18 days. The drying process was done leaving on a large part of the mucilage on the coffee beans which allowed them to imbibe a number of complex flavors from the coffee fruit.

Apricot
Black Currant
Maple Syrup

from 450.00
  • Producer: MSP Coffee
  • Region: Servarayan Hills
  • Type: 100% Arabica
  • Roast Profile: Espresso Roast
  • Altitude: 1280 MASL
  • Process: Black Honey
  • Varieties: SL9
  • Flavor Notes: Apricot, Black Currant, Maple Syrup

Treat yourself to a juicy cup of coffee that exhibits a very scrumptious but balanced malic acidity which is tuned to perfection by our espresso roast profile. The rich body in this cup is enhanced by flavors of apricot, black currant and maple syrup.

The Black Honey process used at Moganad Estate involved triple-rinsing and dry fermentation for 24 hours following which the coffee was slow-dried under ample amounts of shade for 18 days. The drying process was done leaving on a large part of the mucilage on the coffee beans which allowed them to imbibe a number of complex flavors from the coffee fruit.