SOILANDSOUL LABEL.jpg
SOILANDSOUL LABEL.jpg

ESPRESSO

$18.00

Our espresso is a product of precision engineering, designed to serve as the unwavering foundation for your daily extraction. This harmonious blend relies on two specific pillars: Brazil, which provides a heavy, chocolate-driven base, and Rwanda, which adds a layer of refined fruit sweetness. Together, they are curated for their structural ability to produce a reliable, sweet, and repeatable shot that maintains its character in any application—especially with milk.

‍300g | 10.58oz

Brazil 

  • Soil Type: Red Latosol 

  • Climate: Subtropical

  • Elevation: 800 to 1,300 meters above sea level (masl)

  • Cultivar: Acaia, Catuai, Caturra, Mundo Novo.

Rwanda 

  • Soil Type: Volcanic

  • Climate: Temperate Highland

  • Elevation: 1,500 to 1,750 meters above sea level (masl)

  • Cultivar: Red Bourbon.

Expression: Bold, leaning intense

Curator: Ben Charles, Soil and Soul

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Frequency:

Our espresso is a product of precision engineering, designed to serve as the unwavering foundation for your daily extraction. This harmonious blend relies on two specific pillars: Brazil, which provides a heavy, chocolate-driven base, and Rwanda, which adds a layer of refined fruit sweetness. Together, they are curated for their structural ability to produce a reliable, sweet, and repeatable shot that maintains its character in any application—especially with milk.

‍300g | 10.58oz

Brazil 

  • Soil Type: Red Latosol 

  • Climate: Subtropical

  • Elevation: 800 to 1,300 meters above sea level (masl)

  • Cultivar: Acaia, Catuai, Caturra, Mundo Novo.

Rwanda 

  • Soil Type: Volcanic

  • Climate: Temperate Highland

  • Elevation: 1,500 to 1,750 meters above sea level (masl)

  • Cultivar: Red Bourbon.

Expression: Bold, leaning intense

Curator: Ben Charles, Soil and Soul

‍

Our Espresso Philosophy:

Utility: Extraction Stability & Milk Integration

Core Profile: Structured, Rich, & Syrupy

Sensory Analysis

The driver for our Espresso category is Structural Balance. We analyze the green coffee for potential to ensure the coffee provides a heavy, syrupy mouthfeel. The goal is a profile where the acidity is integrated rather than sharp, providing a foundational sweetness that remains distinct and legible even when diluted by milk

Roasting Technicality

To ensure a forgiving extraction, we utilize a roasting technique to extend the development phase. By stretching the time towards the end of our roast profile, we maximize the breakdown of complex carbohydrates into simple, soluble sugars. This increases the bean's brittleness, allowing for a more uniform grind and a slower, more even water flow during high-pressure extraction. This technical adjustment ensures a dense crema and a consistent, repeatable shot every time.

Tasting Notes: Deep Dark Chocolate, Berry Ripeness, Sweet Nuttiness with a Creamy & Silky body and subdued acidity