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Rosegold Espresso

We love espresso. And we love milk. Because most espresso drinks are served in milk, a truly great espresso must be able to perform well both in and out of milk. 

All coffees can be made as espresso, but not all coffees will perform well under the intense heat and pressure of a typical espresso extraction. Our goal with Rosegold is to strike a balance between having a chocolate or caramel base and the more delicate acidity and fruit and floral flavors that make a great espresso shot so exciting. 

Burundi Mikuba Lot 40

Mill: Mikuba

Province: Kayanza

Varietals: Bourbon

Process: Fully Washed

Elevation: 1870-2036 m

Crop Year: 2017

Mikuba Hill has been the site of many armed military conflicts, and its name translates to "disaster." Currently, the location is under watchful peace and is producing phenomenal coffees. For the people of MIkuba, we're hopeful that this peace can be a lasting one. Honeyed, sugary sweetness, citrus acidity, and flavors of tangerine and lemon make up the brunt of this coffees profile. With the right extraction, honeysuckle appears. 

 

 

Colombia Villa Amparo

Producer: Jorge Zapata

Region: Jerico, Antioquia

Varietal(s): Castillo, Dos Mil

Process: Washed

Altitude: 1900 Masl

 

This direct trade lot is primarily of the varietal 'castillo,' a cultivar created with the help of the Colombian government. It's complex and subtle, yet also highly resistant to leaf rust, which has been the source of devastating crop loss in recent years. Amparo has a silky, well-rounded structure, with apple/pear acidity and flavors of malty milk chocolate or mild cherry depending on preparation. 

 

 

 

Costa Rica La Flor De Roble

Farm: La Flor de Roble Dagoberto Trejos

Province: Brunca

Varietal(s): Venecia

Altitude: 1400 masl

Process: White Honey

 

The southern Brunca region of Costa Rica has been less well-known for specialty coffee than central Tarrazu, but some farmers here like Dagoberto have been experimenting and pioneering new processing techniques leading to this gem of a coffee. Citrus acidity, candy sweetness, and an unmistakable array of baking spices make up the bulk of this coffee, while the body is creamy and tea like. 

 

 

 

Ethiopia Yukro Lot 8 

Co-op: Kata Muduga Union

Zone: Jimma

Varietal(s): Heirloom

Altitude: 1975-2100 masl

Process: Washed

Crop Year: 2018

 

The Jimma Zone lies within the Oromia Region, in central western Ethiopia. The working area of the Kata Mudaga Union includes the rural hilly areas of Goma, Gera, Gummay, Setema and Sigimo. This particular coffee is sourced from Gummay. The body of Lot 8 is very smooth, tea-like, and "bigger" than one expects with central Ethiopian coffees. Its acidity is crisp and well-integrated, and it carries black plum flavors. 

 

 

Dominican Republic Spirit Mountain

Farm: Spirit Mountain

Province: La Vega

Varietal(s): Caturra

Altitude: 1000 Masl

Process: Honey

Certification: Organic

 

Caribbean coffee has long been ignored by specialty coffee due to relatively low elevations and non-ideal processing practices, and as a result, low cupping scores. We expect farms like Spirit Mountain will change that. Impressive clarity and a lovely silky, creamy body. The honey process adds flavors of low acidity fruit like mangos and melon. 

Nicaragua Cascara

Farm: Fincas Mierisch

Region: Matagalpa

Varietals: Caturra

Process: Washed

Elevation: 1350-1600 masl

 

Cascara is the dried fruit left over from the coffee de-pulping process. For years it has been considered only a by-product in consumer markets, all the while producers have been discovering novel uses - not the least of which is an antioxidant rich tea. Bright, floral and very sweet, with aromas of high grade tobacco and dried apricots. 

 

 

Afterglow Decaf

Countries: Nicaragua, Honduras

Varietal(s): Bourbon, Caturra, Catuai

Altitude: 1400-1600 Masl

Process: Washed, Pulp Natural

 

A blend of caturra, catuai and bourbon, this coffee presents the best of the traditional Central American strengths. Full bodied, chocolatey and juicy with flavors of warm spices, all accentuated by a mild apple-like acidity.