• Everyman espresso • Guatemala, Ethiopia | 12oz
  • Everyman espresso • Guatemala, Ethiopia | 12oz
  • Everyman espresso • Guatemala, Ethiopia | 12oz

Everyman espresso • Guatemala, Ethiopia | 12oz


  • Description
  • FAQ


We travel all over the world searching for coffees. Cupping coffee from many different regions at origin helps us understand coffees which have similar flavor profiles and work well together in espresso. Our espresso blends are generally two coffees which we feel have complementary characteristics but with enough backbone to stand apart from each other in the blend.

You'll like this coffee if: You like more full bodied and balanced espresso. You enjoy a straight bourbon, rare steak with no seasoning, or artisan chocolate

Everyman espresso is our seasonal flagship espresso. Blended for vibrance and balance; this blend is currently made up of Guatemalan coffee from El Bonito, which is a mild and sweet coffee with balanced cocoa notes and a balanced acidity, Ethiopian coffees from the Gedeo region. The Ethiopians share some of the cocoa notes, but a more pronounced juicy quality to the acidity and sweetness. 

These combine to create an extremely sweet espresso, with lively mouthfeel, and a balanced cocoa/berry cup. 


What roast is your coffee?

We roast to a profile unique to each coffee which is designed to highlight the natural flavors of the bean while emphasizing sweetness and balanced acidity. On the spectrum of "typical roast" levels we would generally be in the medium to medium light on all coffees.

Do you offer ground coffee?

We do not. One of the best ways to brew really excellent coffee is to grind within 30 minutes of brewing. You'd be surprised the difference this makes, and our rule of thumb is grinding fresh on a very cheap grinder is better than pre-grinding on a very nice grinder.

Why is your coffee so expensive?

Really excellent coffee is picked by hand, and goes through multiple sorting processes and methods to improve quality. The higher number of processes involved in removing defects, underripe beans, and damaged beans the higher the amount of labor and the lower the yield from the farm. The extra work and higher amount of bad coffee removed is the primary reason for the increase in price.

Secondarily, we are trying to increase the amount farmers can earn for their coffee. We need to prove to them and their children (most importantly) that they can make a good living growing coffee. If this doesn't happen more and more farms will stop producing when children move to the city because of the low incomes in the coffee industry.

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