The Coffee Bean & Tea Leaf built its business on this signature blend, one of our most popular products. Our signature Espresso Roast Blend is made with distinct roasts from 5 different countries. Costa Rica is the foundation and sweetness. Sumatra adds body and a hint of earth. Papua New Guinea contributes more depth. Guatemala adds spice and balance. Brazil adds dried fruit and nut overtones. Each come together to create the perfect blend of silky smooth flavors in your coffee or Latte. Our Espresso Roast Blend is expressive and subtle enough to be enjoyed as a straight shot, yet assertive enough for the perfect latte at home.
Special Note: Our 12 oz ground is prepared for the traditional coffee maker and not Espresso Machines. Please select Whole Bean and grind as needed if you are preparing Espresso.
Profile: Velvety body with caramel like aroma, earthy flavor and a bittersweet finish. This blend captures a full range of origin characteristics from crisp and bright to syrupy, earthy and full bodied. The range of roast degrees lends more complexity and versatility.
Place: Costa Rica, Guatemala, Papua New Guinea, Sumatra, Brazil
People: Our experienced roasters prepare this blend to work well as a drip coffee and provide a balanced profile that lends well to lattes, cappuccinos, or as a straight shot.
Process: Each origin coffee is carefully roasted individually to its optimum level and then combined in the right proportion to create the final blend. There are a total of five coffees, one roasted at two levels, resulting in five individual blend components.
This coffee is a blend of five different coffees: Sumatra, Papua New Guinea, Brazil, Guatemala, andCosta Rica (Smart People Buy Great Coffee). The Brazil uses the Natural process; the coffeecherries are sorted by hand. The ripe cherries are sent to one pile while the rest are sortedaccording to ripeness. The fully intact cherries are then laid on large concrete patios or raised bedsand left to ferment and dry for two to four weeks. The dried cherries turn dark purple in color andless round. They are then sent to special hulling machines that rip the dried fruit from the coffeebeans. The Sumatra uses the Semi-Washed process; the coffee cherries are sorted by hand. Thefully intact cherries are put in water to sort out any defect. They then go through a de-pulper that willremove the outer skin and pulp as well as some or most of the mucilage from the green coffee itself.The cherries are then laid on large concrete patios or raised beds and left to ferment and dry for twoto four weeks. The dried cherries turn dark purple in color and become less round. They are thensent to special hulling machines that rip the dried fruit from the coffee beans. The Papua NewGuinea, Costa Rica and Colombia use the Washed process; the coffee cherries are sorted by hand.The fully intact cherries are put in water to sort out any defect.
They then go through a de-pulperthat will remove the outer skin and pulp. A layer of mucilage is left around the seeds. To remove themucilage the seed will need to ferment in water tanks for eight to fifty hours. The beans that havefloated to the top they will begin the drying process where the cherries are then laid on largeconcrete patios or raised beds and left to ferment and dry for two to four weeks. The dried cherriesturn dark purple in color and less round. They are then sent to special hulling machines that rip thedried fruit from the coffee beans. Once the green coffee beans are packaged and shipped to our roasting facility at The Coffee Bean & Tea Leaf, they are then blended together to create our Espresso Roast.
Pairing: Rum cake, caramel ice crea, chocolate muffin, or coffee cake.
8 oz: Makes approximately 25 cups of coffee
12 oz: Makes approximately 35-40 cups of coffee
16 oz: Makes approximately 50 cups of coffee
20 oz: Makes approximately 60-65 cups of coffee
32 oz: Makes approximately 90-100 cups of coffee
BREWING TIP: Use cold, filtered water and a clean machine.
GRIND only as much as you need for one cup or one pot of coffee.
CHOOSE the correct grind. Fine for espresso, medium for automatic drip, coarse for French Press.
MEASURE ground coffee to taste. Start with two level tablespoons of ground coffee per six ounces of cold filtered or bottled water.
STORE in an airtight container to protect the flavor and aroma and ensure rich, fresh tasting coffee. Do not freeze or refrigerate.
About Our Coffee
At The Coffee Bean & Tea Leaf®, the art of crafting the best tasting coffee requires respecting each individual roast. Knowing the specific origin and roast degree for each coffee allows for intense flavor that can be traced back to its earliest beginnings. Many coffee companies claim to search the world for the finest coffees, yet very few do. Our Coffee Master, Jay Isais, goes to the source of our coffee to guarantee it is the highest quality obtainable on earth. The partners who prepare our coffee at every level are extremely passionate people committed to providing ‘Simply the Best’ coffee to our customers. Quality has always been our No. 1 priority, and it will never be compromised.