Kafie 1901 Coffee Co™Honduras Espresso Roast

Kafie 1901 Honduras Espresso Roast is a USDA Certified Organic, Fair Trade, dark roast whole bean espresso coffee built from our time tested family espresso recipe and roasted fresh in small batches in Miami, Florida. 16 oz / 1 lb bag, 100% Arabica, naturally low in acidity, GMO free and gluten free.

Tasting notes

Cocoa, dark chocolate and mild earthy tones in a rich, low acidity cup. A full caramelization of the bean's natural sugars gives an intense roastiness while keeping a full body and a smooth aftertaste, with almost none of the bitterness people expect from a dark roast. Superb any way you brew it and unmatched pulled as a classic Italian espresso.

This coffee at a glance

• Origin: Honduras, with specialty coffees blended from selected regions
• Roast level: Dark, espresso roast
• Bean: 100% Arabica
• Form: Whole bean
• Bag size: 16 oz / 1 lb
• Acidity: Low
• Certifications: USDA Certified Organic, Fair Trade, non-GMO, gluten free
• Selected by: a certified Q grader
• Roasted in: Miami, Florida, in small batches

Why this works as espresso

Espresso punishes thin, underdeveloped coffee. Our roaster takes these beans to a full caramelization so the natural sugars carry the shot, which is what gives you thick crema and a syrupy body instead of a sour or hollow extraction. Because the acidity sits low, it holds up just as well in milk drinks as it does straight.

How to brew it

• Espresso machine: fine grind, 18 g in, 36 g out, 25 to 30 seconds, water at 200°F
• Moka pot: fine-medium grind, fill the basket level, pull off the heat as soon as it gurgles
• Drip: medium grind, 1:16 coffee to water
• French press: coarse grind, 4 minute steep

Grind fresh right before you brew and store the bag sealed, away from light and heat.

Questions we get asked

Are these organic espresso beans?
Yes. USDA Certified Organic and Fair Trade, roasted in a CCOF Certified Organic facility under the USDA National Organic Program.

Is dark roast more bitter?
Not when it is roasted properly. Bitterness in dark roast usually comes from scorching. We roast in small batches to a full, even caramelization, which is why this cup reads bold rather than burnt.

Is espresso roast lower in acid?
Generally yes. Longer roasting breaks down more of the chlorogenic acids, which is why dark and espresso roasts are a common pick for people who find bright coffees hard on the stomach.

Can I use it in a drip machine?
Absolutely. Espresso roast describes the roast profile, not the only way to brew it. It makes a rich, chocolatey drip cup.

Is it gluten free and non-GMO?
Yes on both. Coffee is naturally gluten free, and organic certification prohibits GMOs.