Name: West Coast Espresso

Cupping Notes: Milk Chocolate, Cherry, Citrus

Temperature of Roast: 436˚F

Varietal: Bourbon, Catimor, Caturra, Maragogype, Pache

Altitude: 4500-7200

Origin: Huehuetenengo, Guatemala

We are advocates of Omniroast theory at Tug Hill Artisan Roasters. What that means is that we believe that any coffee can be an espresso. That being said, some coffees are curated to be an espresso while others just don’t do so well.

The “West Coast Espresso” is our rendition of a 3rd wave chocolaty espresso. It isn’t just chocolate, but also has some nice cherry and a citrusy finish. It’s not sour though and instead lends itself very well to the flavor development of lattes, cortados, flat whites… 

The Huehuetenengo region of Guatemala is famous for its coffee production. This is a great coffee representative of the altitude and volcanic soil of the region.