Espresso

If espresso was music, you could say Stomping Ground Espresso® is the midrange. A classic, American-style espresso, it is a celebration of apricots, dark and milk chocolate, macadamia nut and citrus notes. Notes: Apricot, dark chocolate, macadamia nut Origin: Brazil, Peru, Ethiopia, Papua New Guinea Process: Washed and natural Medium Roast Level  

Let us send you (or your gift recipient) a great coffee that we're currently drinking at our Roastery/Brewery. Sign up for a recurring order to get in the club and we'll send a different coffee each month! These coffees are often not sold in any other place but exclusively as a member, adding to the excitement of the subscription itself. Roaster's choice coffees vary month to month in region, process, roast and notes, offering the opportunity to deepen one's knowledge of global coffee regions and perhaps even discover coffee regions you have yet to try!  Coffee for December: Peru Kovachii Origin: Cajamarca, Peru Process: Washed Roast level: Medium Notes: Milk chocolate, black cherry, walnut, lime Description: "We did it. We made it. It's nearly the end of the year, and I thought a great way to close 2024 would be with an offering that we've never released as a single origin. I'm so happy to share this Peru with all of you. It's a beautiful and complex tasting cup that I'm sure you'll enjoy this holiday season. There's great stuff here—a strong and creamy milk chocolate body with a walnut finish and a faint note of black cherry to make each sip interesting. The acidity is super mild and in the form of lime or lime zest. This Peru is perfect for cozy mornings and brisk evenings—a true winter companion that's as bold as winter itself." -Roaster Tony Background: Most of the coffee produced in Peru is processed by hand on the producer's farm, and Kovachii is no different. Cherries are harvested, de-pulped, processed and then dried either on patios, drying beds, or on tarps. Farmers from all over Cajamarca bring their finished parchment to either our main warehouse in Jaen or to local buying stations in their communities for evaluation. Samples are taken, the green is evaluated, and the coffee is tasted -- then a price is agreed upon and the coffee is moved into storage. To create Kovachii, the highest-quality selections from these lots collected from smallholders are combined, milled, and prepared for export. Travel all over the world (via your favorite mug) with Two Brothers Coffee Club!