ARTISANO ESPRESSO – MEDIUM ROAST

Elevation:            1100m - 1650 Meters

Acidity:                 2.5/5

Sweetness:           3.0/5 

Body:                     2.0/5

Roast Profile:       Medium Roast

Process:               Washed & Dried in Solar Dryers

Flavour:               Notes of milk chocolate , buttered croissant, and a raspberry acidity

This two-origin coffee blend combines the finest beans from Brazil and Colombia, offering a harmonious balance of flavor and quality. From Brazil’s Mogiana region, the coffee is sourced from the Cooxupé cooperative, known for its tradition of hand-picking cherries and sun-drying them before mechanical processing. These Fine Cup and Strictly Soft beans deliver smooth, nutty notes with a touch of sweetness, providing a solid, balanced foundation for the blend. Meanwhile, Colombia’s El Tulipán beans from Huila contribute vibrant acidity and fruity undertones. Grown by smallholder farmers and processed with care—fermented overnight and dried under solar panels—these beans ensure a lively, consistent flavor profile. Together, the Brazilian and Colombian origins create a blend that is smooth yet vibrant, with a well-rounded body and a refreshing, crisp finish.

Region:   MINAS GERAIS, BRAZIL & MEDELLIN, COLOMBIA

Regional Information: 

Brazil

The Mogiana region, spanning São Paulo and Minas Gerais, is renowned among Brazil's growing regions, characterized by rolling hills and small to medium farms. This lot is sourced from Cooperativa Regional de Cafeicultores em Guaxupé (Cooxupé), founded in 1937 with 14,000 active members. Producers maintain farms averaging 60 acres, hand-picking cherries and sun-drying them to 15% moisture before precise mechanical drying to 11%. Cooxupé's dry mill ensures traceability and quality control, allowing producers to be compensated based on coffee quality.

Colombia

El Tulipan is coffee produced by small holder farmers in Huila, the southern part of Colombia. Those farmers send their coffee to a local cooperative, which ensures consistency and quality of harvest. Coffee cherries are de-pulped between 8 – 24 hours after harvest and let fermented in open tanks over night before going through a washing process. The washed coffee is then transferred under solar panels to try. Solar panels help with stable drying temperatures and protect beans from rain. Dried coffee is then sent to a milling facility to get rid of parchment and shipped to our facility.