VERTICAL Espresso Blend

VERTICAL Espresso Blend

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Notes of: Maple, Dark Chocolate, and Buttery

Every day may not be good, but there is something good in every day. Let this espresso blend be that first "something good" in your day.

When crafting our Vertical Espresso blend, we approached it with the following goals in mind:

  • A rich, smooth, deep flavor, and a full buttery body for a substantial mouthfeel
  • A flavor that stood up to milk for milk based drinks, but also tasted good as a straight shot
  • A balance of flavors including maple, dark chocolate, and dark fruits
  • A relatively low acidity because this was going to be extracted at a high pressure
  • We wanted a three dimensional profile of: depth of flavor, balance, and body


After sampling coffees from around the world we chose a blend of beans from Colombia and Brazil.

The Brazil's smooth dark chocolate and maple flavors provide the base for this blend, while the beans from Colombia come to the party with a ton of sweetness and a perfectly balanced pop of fruit and acidity.

We chose a natural processed (dried with the cherry pulp still surrounding the seed or bean, before being de-pulped) Yellow Bourbon varietal from Brazil because it has a relatively low acidity due to the combination of natural processing, altitude, soil, and climate which makes for a softer, less dense bean. The natural processing of this particular bean is also known for providing a rich, full body. We believe that acidity can sometimes come through as astringency in espresso, so this was a way to achieve the goals of a full body, relatively low acidity, while anchoring the depth of flavor and adding balance to this blend.

With the Colombian beans, we chose a blend of three different varietals including: Caturra, Colombia, and Castillo with a washed processing method to achieve the depth and sweetness of maple and dark chocolate. The acidity in this blend was the perfect compliment to the Brazilian Yellow Bourbon so that the espresso had just the right amount of acidity to avoid being flat and would help all of the flavors meld together.

The two primary flavor notes for this espresso that should shine through with any brew method are Maple, and Dark Chocolate. The secondary flavor notes that will show through in a high pressure espresso machine with even extraction are dark fruits such as fig, cherry, and blackberry.

What sets this espresso blend and roast apart is that we feel you don't have to over roast an espresso for it to stand up to milk if you have great beans and a great roast profile to unlock the full potential of each bean and meld them together perfectly.

Roast Type: Espresso Roast - An Espresso roast is roasted at a slightly hotter temperature and for a longer period of time than a filter roast. An espresso roast is typically easier to dissolve at an optimum ratio of coffee and water because it’s roasted to be more soluble. This optimized solubility helps the extraction to avoid under-extraction (which can result in sourness ) and results in a properly extracted coffee which tastes much sweeter and more well balanced. An espresso roast is great for producing more body and less acidity.


Recommended Brew Methods: Espresso Machine, Mokapot, French Press

*Like other fruits, coffee is seasonal and we love that! Because of this seasonality, we will occasionally switch out a component for another coffee variety with very similar characteristics. By changing the components with the seasons, we are able to offer the most vibrant coffee flavors all year round, which also allows for importing the freshest green coffee possible.


Current components - 50% Washed Colombia

                                      -50% Natural Brazil

Coffee Details

VARIETALS Caturra, Colombia, Castillo
PROCESS Washed, Grade 1

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