Wespresso
Dark Roast
Mexico
Dark Chocolate, Walnut, Almond Butter, Dried Plum
Calling all dark roast lovers! This coffee from Chiapas, Mexico is grown in volcanic soil at high altitude. The result is a full-bodied, nutrient-dense bean with a gentle acidity and velvety-smooth body. It is grown by smallholders who hand-pulp the picked cherries and ferment and dry them on their own properties before selling them to their local farm cooperative.
Wespresso has the rich, roasty flavors that we look for in a dark roast, but with a layered complexity that elevates it beyond your typical off-the-shelf second wave coffee. An initial punch of baker’s chocolate hits first alongside a note of aromatic wood akin to fresh-cut cedar. Dark chocolate persists in the middle and long as walnut and almond arrive. More delicate flavors of dried fruit such as plum and date can be detected in the finish.
Region: Soconusco, Chiapas
Processing: Washed
Varieties: Catuai, Tipica
Altitude: 1200 - 1600 meters above sea level
Dark Roast
Mexico
Dark Chocolate, Walnut, Almond Butter, Dried Plum
Calling all dark roast lovers! This coffee from Chiapas, Mexico is grown in volcanic soil at high altitude. The result is a full-bodied, nutrient-dense bean with a gentle acidity and velvety-smooth body. It is grown by smallholders who hand-pulp the picked cherries and ferment and dry them on their own properties before selling them to their local farm cooperative.
Wespresso has the rich, roasty flavors that we look for in a dark roast, but with a layered complexity that elevates it beyond your typical off-the-shelf second wave coffee. An initial punch of baker’s chocolate hits first alongside a note of aromatic wood akin to fresh-cut cedar. Dark chocolate persists in the middle and long as walnut and almond arrive. More delicate flavors of dried fruit such as plum and date can be detected in the finish.
Region: Soconusco, Chiapas
Processing: Washed
Varieties: Catuai, Tipica
Altitude: 1200 - 1600 meters above sea level
Dark Roast
Mexico
Dark Chocolate, Walnut, Almond Butter, Dried Plum
Calling all dark roast lovers! This coffee from Chiapas, Mexico is grown in volcanic soil at high altitude. The result is a full-bodied, nutrient-dense bean with a gentle acidity and velvety-smooth body. It is grown by smallholders who hand-pulp the picked cherries and ferment and dry them on their own properties before selling them to their local farm cooperative.
Wespresso has the rich, roasty flavors that we look for in a dark roast, but with a layered complexity that elevates it beyond your typical off-the-shelf second wave coffee. An initial punch of baker’s chocolate hits first alongside a note of aromatic wood akin to fresh-cut cedar. Dark chocolate persists in the middle and long as walnut and almond arrive. More delicate flavors of dried fruit such as plum and date can be detected in the finish.
Region: Soconusco, Chiapas
Processing: Washed
Varieties: Catuai, Tipica
Altitude: 1200 - 1600 meters above sea level
Brewing Tips: This coffee is milk’s best friend. Don’t be fooled by the name - we enjoy Wespresso as either filter or espresso. As a dark roast, it is easy to extract and lends itself to mid-temperature brewing. Try not to over-extract with overly hot or too much water! Grind a bit coarser if you need to. When dialed in as a shot, you will be rewarded with all the rich, creamy, stick-to-your-tongue goodness of a traditional espresso.
