Dark roast
Espresso Blend

Espresso Blend

Tasting notes

Chocolate, Cherry, Woodsy

$19.00 In stock

Espresso Blend

Chocolate /Cherry /Woodsy

Deep full flavor, rich, clean finish

Espresso Blend

From Nicaragua & Colombia

Fruits & Roots Nicaragua Reds

Blanca Nieve

When we set out to create an espresso blend for our coffee cart, we knew Blanca's coffee had to be part of it. The Reds brings the right amount of acidity, along with a balanced mix of chocolate, red fruit, and sweetness.

The next question was what to pair with it. We wanted the finished espresso to feel approachable and well rounded, easy to enjoy on its own while still having enough body and flavor to stand up in milk.

We tested several coffees and roast combinations with our wholesale partners before landing on the right match. A rich Colombian added the chocolate, nutty, and woodsy notes we love in a darker espresso, without turning burnt, bitter, or ashy.

Together, the two coffees create an espresso that is sweet and full bodied, with notes of dark chocolate, a nutty woodsy middle and a cherry finish. It is bold enough for a latte, balanced enough for an Americano, and smooth enough to enjoy as a shot.

Blend Coffee Profile

Body How heavy the coffee feels in the mouth, from light and tea-like to thick and syrupy.
Light Full
Acidity The bright, fruit-like sparkle at the front of the sip. High acidity reads as citrus or berry, not sourness.
Low Bright
Sweetness How much natural sugar character the coffee shows, from subtle to pronounced.
Low Sweet
Roast Level How developed the roast is, from light to dark.
Light Dark
Origin
Nicaragua
Producer
Jinotega, Nicaragua, El Diamante Farm, and Blanca Nieve
Process
Washed
Altitude
1350 - 1470 MASL
Varietal
Caturra, Bourbon, Pache, and Catuai

How we roast Nicaragua Reds

Medium

This graph and these stats show our approach to roasting this coffee. Roasting transforms green coffee into the aromatic, flavorful beans you brew. By carefully controlling heat and time, we shape sweetness, acidity, tasting notes, and roast intensity to bring out each coffee’s distinct character.

  • Total time 10:59
  • Drop temp 414.9F
  • Dry end 4:10
  • First crack 9:45
Roasted on

Coffee Crafters Valenta

Roaster Type

Electric Fluid Bed

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