New origin for espresso coffee full of chocolate cake and fudge notes

Espresso from El Salvador

An Experimental process coffee from Ethiopa for Espresso

Cardamom Espresso from Ethiopia

This is the recipe we use for making a delicious sweet cup of espresso on the Aram Espresso maker

Aram Espresso Maker recipe

Like a lot of home coffee enthusiasts, I have started by making coffee in a pour over set up first, then as my wife and I were finding furniture for our new home, she suggested that we get an espresso machine.

Espresso Recipe 

This recipe is inspired by my very first speciality coffee experience. Read more for my go to pour over recipe!

Pour Over Recipe

A new origin at altitude roasters! And it couldnt have been any other coffee than this beautiful Ugandan coffee. Naturally processed, and grown at altitudes of 1800m-2300m, the flavors of this coffee is complex and layered with vanilla, blueberries, and a creamy mouthfeel. As an espresso, this is a fruity cup, with creamy heavy body. And as a flat white, this makes the cup taste like a fruit milkshake.

We recommend letting the coffee bag rest for 3 weeks before brewing it.

Uganda Bulambuli

For the classic Kenyan coffee lovers! This beautiful vibrant and juicy cup is exactly what Kenyan coffees are about, fruity with red and black currant notes, and after taste of floral notes of jasmine. This washed coffee is grown at altitudes of 1600m to 1800m and has a score of 87.75.

Kenya Kamuyu AA

Our First Coffee from El Salvador, and it comes from the beautiful hill in the san francisco farm which is at altitudes between 1500m to 1700m above sea level, considered high altitude for El Salvador, this bourbon coffee is Natural Processed.
The flavors in this coffee is Chocolate cheesecake, chocolate fudge, and almonds, making it a sweet cup of espresso and a chocolatey cup of latte. 
We recommend an extraction time of 40-45 seconds at 93C 2:1 shot, and 1.5:1 shot for your latte.

El Salvador Linda

An experimental process that we have fallen in love with! This cardamom infused washed processed ethiopian coffee comes from the Guji region, with altitudes between 2100m 2200m above sea level. Given the way this coffee was processed, the flavor notes are: cardamom, floral, and chocolate.

We recommend 1:2 ratio extracted at 93c between 40-45 seconds, and 1.5:1 ratio for milk drinks.