Specialty coffee direct from the farmers
Coffee for espresso
For espresso we choose coffees with a full body and natural sweetness: chocolatey and nutty for classic espresso, fruitier for modern espresso. All are whole bean, freshly roasted and direct from Colombian farmers.
Coffees on this pagePALMOR by Royman·MOKKA by Oscar·CASTILLO by Naya
Royman Leon
Naya León
Oscar Daza
Coffee for a lever or portafilter machine
A portafilter machine gets the most out of fresh whole beans: grind right before brewing and fine-tune the dose and grind to your taste.
Classic and modern espresso
Classic espresso is full, chocolatey and low in acidity, typically from a medium to medium-dark roast. Modern espresso is roasted lighter and tastes fruitier, with a gentle acidity reminiscent of cherries or citrus.
A recipe to start with
A good starting point is a 1 : 2 ratio: 18 grams of ground coffee for about 36 grams of espresso in 25 to 30 seconds. If it runs too fast and tastes sour, grind finer; if it drips slowly and tastes bitter, grind coarser.
Why whole beans and fresh
Freshness shows most in espresso: fresh coffee makes a thick crema and a fuller taste. Always grind right before brewing; the roast date is on the bag.
Looking for coffee for a machine that grinds by itself? See coffee for automatic machines.
Frequently asked questions
Which coffee for a portafilter machine?
Freshly roasted whole beans with a full body, ground right before brewing. Darker and chocolatey for classic espresso, lighter and fruity for modern espresso.
What is the difference between classic and modern espresso?
Classic espresso is full and chocolatey, from a darker roast. Modern espresso is roasted lighter and is fruitier, with gentle acidity.
Does espresso coffee have to be dark roasted?
No. A darker roast gives a full, chocolatey taste; a lighter roast shines in modern espresso. It depends on what you like.
How much coffee for one espresso?
Usually 16 to 18 grams for a double espresso, 7 to 9 grams for a single.
How fine should I grind for espresso?
Very fine, roughly like flour with a little grit. Fine-tune it by how fast the espresso runs.
Can I use espresso coffee in a moka pot?
Yes, full-bodied, chocolatey coffees are excellent in a moka pot too; just grind a little coarser.