espresso lab microroasters

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

Espresso Lab Microroasters is on a quest to source the best coffee using suppliers from around the world. We do not limit our range of coffees to one continent as our objective is for the consumer to sample the wide variety of coffees and discover their differences.

The coffees we stock go through a laborious cupping process where we slurp, sip, spit and swallow sample after sample. It's after a long process of trying to find the best green 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 encourage dialogue to find out better ways to extract the best of each cup.

The following is our current coffee selection.

BRAZIL, Serra do Bone, Mata de Minas
Producer: Sergio Sanglard.
Harvest: July to September 2010.
Growing altitude: 1250m above sea level.
Botanical variety: Red & Yellow Catuai.
Process: Organically grown, pulped natural, sun dried and shipped in special polypropylene bags from source.
Certification: Organic.
Tasting notes: Dried fruit aroma, medium bodied, soft acidity, cocoa, mollasses, toffee, almond, ginger, subtle fruity flavours.

COSTA RICA, Don Mayo, San Marcos de Tarrazu
Producer: Hector Bonilla.
Harvest: December to March 2010/11.
Growing altitude: 1650-1950m above sea level.
Botanical variety: Caturra.
Process: Conventionally grown, 100% honey, sun dried and shipped in grain pro bags from source.
Certification: None.
Tasting notes: Soft floral aroma, full body, high acidity, chocolate, praline, fresh herbs, sweet melon, citric orange flavours.

PANAMA, La Esperanza, Boquete
Producer: Jose Pretto.
Harvest: December to March 2009/10.
Growing altitude: 1400m to 1600m above sea level.
Botanical variety: Caturra, Catuai & Typica.
Process: Organically grown, washed, sun dried and shipped in grain pro bags from source.
Certification: Organic.
Tasting notes: Spicey aroma, full bodied, medium acidity, dark chocolate, stone fruit, cedar, orange, dried fig flavours.

PANAMA, Los Lajones, Boquete
Producer: Graciano Cruz.
Harvest: January to April 2011.
Growing altitude: 1750m to 2100m above sea level.
Botanical variety: Caturra & Catuai.
Process: Organically grown, natural, sun dried on raised beds and shipped in grain pro bags from source.
Certification: None.
Tasting notes: Floral fruity aroma, full body, medium acidity, dark chocolate, blueberry, tropical fruit, papaya, orange zest flavours.

PANAMA, Don K, Boquete
Producer: Ricardo Koyner.
Harvest: January to April 2011.
Growing altitude: 1700m to 1750m above sea level.
Botanical variety: Caturra.
Process: Conventionally grown, washed, sun dried on raised beds and shipped in grain pro bags from source.
Certification: None.
Tasting notes: Floral aroma, medium body, medium acidity, honeycomb, apricot, peach, pear, apple, sweet lime flavours.

ETHIOPIA, Odoo Shakiso OCR, Sidamo
Producer: Welena & Suke Quto Farmers Association.
Harvest: December to March 2010/11.
Growing altitude: 1800-2200m above sea level.
Botanical variety: Ethiopian heirloom.
Process: Organically grown, washed, sun dried on raised beds and shipped in grain pro bags from source.
Certification: Organic.
Tasting notes: Floral zesty aroma, light bodied, bright acidity, honey, peach, tangerine, grapefruit, sweet citron flavours.

ETHIOPIA, Kebado Dara OCR, Sidamo
Producer: Kebado Dara, Haile Lassie Ambaye.
Harvest: November to January 2010/11.
Growing altitude: 1800-2200m above sea level.
Botanical variety: Ethiopian heirloom.
Process: Conventionally grown, natural, sun dried on raised beds and shipped in grain pro bags from source.
Certification: None.
Tasting notes: Floral berry aroma, full bodied, soft acidity, honey, mollasses, apple, apricot, blueberry, strawberry, intense fruity flavours.

KENYA, Gichatha-ini, Nyeri
Producer: Gikanda Farmers Cooperative.
Harvest: October to December 2010/11.
Growing altitude: 1600m above sea level.
Botanical variety: SL28, SL34.
Process: Conventionally grown, washed, sun dried on raised beds and shipped in vacuum bags from source.
Certification: None.
Tasting notes: Floral aroma, full body, high acidity, blackcurrant, persimmon, grapefruit, gooseberry, juicy green apple flavours.

Esp022, Seasonal Espresso Blend
Blend composition: 50% Serra do Bone, Brazil; 25% Don Mayo, Costa Rica and 25% Kebado Dara OCR, Ethiopia.
Tasting notes: Soft musky floral aroma, complex caramel, honey, nougat, almond, red apple, orange, fruity berry flavours with a velvet finish.
Suggested brew parameters: Brew water temperature 92-93C. 9 bar pressure. 19-20g double ristretto with an extraction time of 22-24 sec.

Esp023, Organic Espresso Blend
Blend composition: 50% Serra do Bone, Brazil; 50% La Esperanza, Panama.
Tasting notes: Subtle spiced aroma, complex caramel, praline, cedar, apricot, ginger, woodland flavours with a present acidity and smooth finish.
Suggested brew parameters: Brew water temperature 92-93C. 9 bar pressure. 18-20g double ristretto with an extraction time of 20-24 sec.

Limited Release Esp2012 v1.0
Blend composition: 40% Don Mayo, Costa Rica; 40% Don K, Panama & 20% Los Lajones, Panama.
Tasting notes: Dark chocolate, oolong tea, eucalyptus, orange, apricot, tropical fruit.
Suggested brew parameters: Brew water temperature 92-93C. 9 bar pressure. 19-20g double ristretto with an extraction time of 22-24 sec.

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