espresso lab microroasters

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our coffee...

Coffee growing areas span the globe, from Bolivia to Tanzania.

We wish we could showcase them all, but alas our range is limited to what we consider a fine selection of specialty coffee.

The coffees are from various botanical varieties, processes and topographical areas, affording the curious coffee drinker the opportunity to sample a wide variety of coffees and discover their differences.

The coffees we select go through an arduous journey to get to the roastery. It's after a long process of selecting the coffee, roasting it and then sampling it, do we offer it for sale.

As no two palates are the same, we try not to influence your taste experience, however we try to showcase transparent, clean and complex coffees. The farmers do the hard work, and we're their humble ambassadors.

The following is our current coffee selection.

BRAZIL, Sertao, Sul de Minas
Producer: Nazareth Dias Pereira.
Harvest year: 2012-2013.

Growing altitude: 1000-1350m above sea level.
Botanical variety: Yellow Bourbon.
Process: Conventionally grown, pulped natural, sun dried and shipped in grain pro bags.
Certification: None.

Tasting notes: Sweet nougat aroma, medium body, soft balanced acidity, cocoa, shortbread, molasses, black cherry, citrus, rose hip flavours.

PANAMA, La Esperanza, Boquete
Producer: Jose Pretto.
Harvest year: 2011-12.

Growing altitude: 1400m to 1600m above sea level.
Botanical variety: Caturra, Typica & Catuai.
Process: Organically grown, natural, sun dried and shipped in grain pro bags from source.
Certification: None.

Tasting notes: Soft floral aroma, full body, soft acidity, cocoa, malt, honeycomb, blueberry, tropical fruit, fresh herbs, sweet orange flavours.

PANAMA, Duncan Estate, Volcancito de Boquete
Producer: Ricardo Koyner.
Harvest year: 2011-12.

Growing altitude: 1700m to 1750m above sea level.
Botanical variety: Caturra, Typica & Bourbon.
Process: Organically grown, washed, sun dried on raised beds and shipped in grain pro bags from source.
Certification: Organic.

Tasting notes: Floral aroma, medium body, high acidity, honeycomb, apricot, nectarines, pear, green apple, sweet maple syrup flavours.

BURUNDI, Buziraguhindwa, Kayanza, Burundi
Producer: Coffee Processing Company (CPC), Aime Charles Buhire & Salume Ramadhan.
Harvest year: 2012.

Growing altitude: 1850-1900m above sea level.
Botanical variety: Bourbon varieties.
Process: Conventionally grown, washed and sun dried on raised beds.
Certification: None.

Tasting notes: Floral aroma, smooth silky body, soft acidity, orange blossom, sweet tangerine, black currant, vanilla flavours.

ETHIOPIA, Wottuna Boltuma, OCR, Sidamo
Producer: Wottuna Boltuma Cooperative.
Harvest year: 2011-2012.

Growing altitude: 1900m above sea level.
Botanical variety: Ethiopian heirloom.
Process: Organically grown, washed, sun dried on raised beds and shipped in grain pro bags.
Certification: Organic & Fairtrade.

Tasting notes: Floral aroma, light silky body, high acidity, orange blossom honey, jasmine, mocha, black tea, lemon meringue flavours.

ETHIOPIA, Konga, OCR, Yirgacheffe
Producer: Konga Zone Farmer's Cooperative.
Harvest year: 2011-2012.

Growing altitude: 1850-2000m above sea level.
Botanical variety: Ethiopian heirloom.
Process: Conventionally grown, natural, sun dried on raised beds and shipped in grain pro bags.
Certification: None.

Tasting notes: Present floral aroma, light velvety body, soft acidity, dark chocolate, honey, red currant, sweet lime, bergamot flavours.

Espresso Blend - Alpha 2013 v1.0

50% Santa Terezinha, Brazil
30% Los Robles, Costa Rica
20% Wottuna Boltuma, Ethiopia

Tasting notes: Subtle aroma, complex caramel, honey, chocolate, nougat, almond, fruity citrus, nectarine, licorice, smokey woodland and cherry cola flavours.

Suggested brew parameters: Brew water temperature 93-94C. 9 bar pressure. 21-22g double ristretto with an extraction time of 22-24 sec.

Espresso Blend - Beta 2013 v3.0

50% La Esperanza, Panama
50% Buziraguhindwa, Burundi

Tasting notes: Dark chocolate, honeycomb, gingerbread, orange, apricot, black currant, blueberry, fresh herb flavours.

Suggested brew parameters: Brew water temperature 93-94C. 9 bar pressure. 20-22g double ristretto with an extraction time of 23-25 sec.

the company... | our current coffee selection... | wholesale partners... | brewing formulas...
espresso lab news... | contact us...