B 4 - espresso blend

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To ensure freshness, all orders received by Sunday 23:00 h are roasted on Monday and shipped on Tuesday.


B 4 - espresso blend - medium roast 

This decently rich espresso blend is the latest addition to our line up. Roasted slightly darker than our B2 blend but lighter than our B1 and B3 blends. It's quite full-bodied, chocolatey and almondy - rounded off by notes of caramel, cinnamon and cocoa. Plus it does have a very mild acidity. Neat or in milk-based drinks, both works perfectly. The B4 is suitable for all types of preparation, from stovetop coffeemakers to portafilter machines to fully automatic espresso machines. Enjoy!


Flavour profile:

Chocolate, dark chocolate, caramel, almond, cocoa, cinnamon. Full-bodied, rich and a very mild accidity.


Brewing advice for a double espresso on portafilter machines:

  • Coffee grounds: 18 g / 0,63 oz
  • Water temp: 92 °C / 197,6 °F
  • Shot time: 28 sec
  • Beverage weight: 36 g / 1,27 oz



    • Distribute grounds evenly to avoid channeling.
    • Use filtered water for better results.
    • Beans should degas 6 days from the roast date.


    More info on this coffee:

    Part 1: 30 % Tarrazú, Costa Rica - fully washed, SHB EP

    This fully washed coffee originates from the Tarrazú region, situated to the south of the capital, San José, and renowned as one of Costa Rica‘s premier coffee regions. Grown at altitudes ranging from 1.200 to 1.800 meters above sea level, the coffee in this area thrives in soils enriched with volcanic ash and benefits from a temperate climate reminiscent of spring. The proximity to the equator and the Pacific Ocean means the region experiences only dry and rainy seasons, without extreme cold or hot periods throughout the year. This climatic consistency fosters the cultivation of high-quality coffees.

    • Region: Tarrazú, Costa Rica
    • Growing altitude: 1.650 m.a.s.l.
    • Arabica variety: Caturra & Catuaí
    • Processing: fully washed
    • Flavour: almond, caramel, tea like, white grape
    • Body: light
    • Acidity: very smooth 


    Part 2: 20 % Las Amapolas, Huehuetenango, Guatemala, Central America

    • Region: Huehuetenango
    • Growing altitude: 1,350+ m.a.s.l.
    • Arabica variety: Typica, Bourbon, Caturra and Catuai
    • Harvest period: January–April
    • Milling process: washed, European Prep
    • Flavour: dark chocolate, carmel, slightly fruity, sweet
    • Body: syrupy, light
    • Acidity: light, citric, juicy

    Huehuetenango is one of Guatemala’s three non-volcanic regions, as well as its highest and driest under cultivation, making it one of the best for coffee production.

    Currents of hot air sweep up from the Plains of Tehuantepec, in Oaxaca, Mexico, and mix here with the cool air descending from the Cuchumatanes Mountains, creating a microclimate that’s protected from frost and allowing coffee to be cultivated at up to 2,000 meters.

    Huehuetenango’s extreme remoteness requires that nearly all producers process their own coffee. Fortunately, the region has abundant rivers and streams, making it relatively easy for producers to set up mills. Still more fortunately, Huehue’s geographic conditions help to create exceptional coffees with a distinct acidity and fruity flavors.

    SHB (Strictly Hard Bean) specifies that the coffee was grown at an altitude above 1,350 meters. (This term is also synonymous with SHG/Strictly High Grown, a classification that’s higher than HB.) EP (European Preparation) means that the green coffee was sorted by hand to remove any defective beans and foreign material.

    Four producers from the Huehuetenango region contributed to this coffee:

    —Lety Anzueto, from finca Isnul in La Democracia;
    —Lety Perez, from finca Buenos Aires Huixoc in La Democracia;
    —Rene Perez, from Finca La Reforma, in Cuilco; and
    —Willy Perez, from Finca Las Americas and Finca San Antonio, both of which are in Agua Dulce.


    Part 3: 50% Toucan, Cerrado, Brazil:

    Cerrado Minero is a region in the state of Minas Gerais, which is situated in the southeast of the country. The coffee production in this region is high thanks to the relatively flat landscape and ideal climatic conditions. The coffee is known for its intense aroma and its nutty and slightly sweet cup profile.

    • Region: Cerrado Minero, Minas Gerais
    • Growing altitude: 1.000 m.a.s.l.
    • Arabica variety:  Mundo Novo, Catuaí, Caturra
    • Processing: Natural
    • Flavour: Milk chocolate, nougat, roasted hazelnut 
    • Body: full
    • Acidity: smooth


    For your planning please note: To ensure freshness, all orders received by Sunday 23:00 h are roasted on Monday and shipped on Tuesday.

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