Espressó Reykjavík

Our Espressó Reykjavík is a rotating, single origin espresso. You can expect rich, balanced & nuanced shots that will hold up in your milk-based drinks.  Espressó Reykjavík is also delicious as a straight espresso or americano. Although designed for espresso, this coffee will actually work well for any brewing method.

Currently our Espressó Reykjavík comes from various smallholder farmers in Cerrado, Brazil. It has notes of dark chocolate, molasses and dried plum. These beans are not oily, which makes them perfect for use in super-automatic (with built in grinder) espresso machines. And of course, they work in all other espresso machines as well! 

Our Espresso is best two to six weeks from roast date. 

Whole Bean 
Roast level: Medium dark
Region:  Cerrado
Altitude: 1200m
Process: Natural 
Variety:  Catucai, Mundo Novo, Catuai Red and Yellow
Farm/Producer: Various Smallholders
 
Although Cerrado is one of Brazil’s relatively new coffee-growing regions, it has quickly risen to earn a reputation for high quality specialty coffee. The land is kept balanced and fertile by well-defined wet and dry seasons and abundant sunlight. Coupled with advanced farming practices and the entrepreneurial spirit from Cerrado’s coffee producers, the region has become renowned. Most medium-to-large-sized farms span anywhere between a few hundred acres to massive powerhouse estates.

Cerrado lies in the southwest of Minas Gerais. The land is relatively flat, with altitudes ranging from 900 to 1250 meters above sea level. The level land allows farmers to practice mechanical harvesting that is out of reach for coffee farms on steep hills.

However, Cerrado doesn’t stop with coffee. The region is a vast tropical and subtropical biome that includes forests, marshlands and grassland. Covering more than 20%of Brazil, it is the largest savannah in South America and one of the most biodiverse eco-regions on earth. Roughly 5% of the species on earth call Cerrado home. The ecosystem covers around 21% of Brazil.

It’s always sunny in Cerrado. That’s why coffee producers take advantage of the favorable climate by developing their own unique processing method for naturals. While most origins harvest cherries and dry the fruits on raised beds, the natural process in Brazil means using as little intervention as possible.

Coffee cherries dry while they’re still on the tree, allowing extra time for sugars and flavors to concentrate with minimal fermentation. This method results in an intensely rich, sweetness like this Cerrado Natural that’s overflowing with luscious notes of dark chocolate, molasses and mild dried plum.