espresso lab microroasters

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Coffee growing areas span the globe, from Bolivia to Tanzania.

Espresso Lab Microroasters is on a quest to source the best coffee using suppliers from around the world. We do not limit our range of coffees to one continent as our objective is for the consumer to sample the wide variety of coffees and discover their differences.

The coffees we stock go through a laborious cupping process where we slurp, sip, spit and swallow sample after sample. It's after a long process of trying to find the best green coffee, roasting it and then sampling it, do we offer it for sale.

As no two palates are the same, we try not to influence your taste experience, however we encourage dialogue to find out better ways to extract the best of each cup.

The following is our current coffee selection.

BRAZIL, Fazenda Grota Sao Pedro, Sul Minas
Producer: Claudio Carneiro Pinto.
Harvest: June to September.
Growing altitude: 1250m above sea level.
Botanical variety: Yellow Bourbon, Red Acaia, Catuai.
Process: Organically grown, pulped natural, sun dried and shipped in burlap bags from source.
Certification: Organic.
Tasting notes: Sweet caramel aroma, medium bodied, medium acidity, fruity, cocoa, nutty flavours.

COLOMBIA, El Meridiano, Tolima
Producer: Asociacion de Productores de Cafe Especial del Alto Saldana.
Harvest: October to January.
Growing altitude: 1500-1900m above sea level.
Botanical variety: Caturra, Colombia & Typica.
Process: Conventionally grown, fully washed, patio sun dried and shipped in vacuum bags from source.
Certification: None.
Tasting notes: Sweet fruity aroma, full bodied, bright acidity, fruity, strawberry and citrus flavours.

PANAMA, Mama Cata, Boquete
Producer: Jose David Garrido.
Harvest: January to March.
Growing altitude: 1500m to 1700m above sea level.
Botanical variety: Caturra.
Process: Conventionally grown, aqua pulped, patio sun dried and shipped in grain pro bags from source.
Certification: None.
Tasting notes: Sweet aroma, medium bodied, medium acidity, dark chocolate, ripe fig, stone fruit flavours.

PANAMA, Santa Teresa, Santa Clara
Producer: Juan Pablo Berard.
Harvest: November to February.
Growing altitude: 1450m to 1550m above sea level.
Botanical variety: Caturra, Catuai.
Process: Conventionally grown, aqua pulped, patio sun dried and shipped in grain pro bags from source.
Certification: None.
Tasting notes: Spicey sweet floral aroma, full bodied, medium acidity, dark chocolate, lime, grapefruit flavours.

ETHIOPIA, Abaya, Yirgacheffe
Producer: Negele Gorbitu Cooperative.
Harvest: October to January.
Growing altitude: 1600m to 2000m above sea level.
Botanical variety: Ethiopian heirloom.
Process: Organically grown, washed, sun dried and shipped in burlap bags from source.
Certification: Organic & Fair Trade.
Tasting notes: Sweet mint aroma, medium body, bright acidity, currant, cranberry and lime zest flavours.

ETHIOPIA, Guji, Sidamo
Producer: Guji Coffee Exp.
Harvest: October to January.
Growing altitude: 1600m to 2000m above sea level.
Botanical variety: Ethiopian heirloom.
Process: Organically grown, natural, sun dried and shipped in burlap bags from source.
Certification: None.
Tasting notes: Fruity floral aroma, medium body, bright acidity, citrus, red berry, soft chocolate, tropical fruit flavours.

KENYA, Gichatha-ini, Nyeri
Producer: Gichatha-ini Cooperative.
Harvest: October to December.
Growing altitude: 1600m above sea level.
Botanical variety: SL 28, SL 34.
Process: Conventionally grown, washed, sun dried and shipped in vacuum bags from source.
Certification: Organic.
Tasting notes: Citrus aroma, full bodied, sharp acidity, tropical fruit and wine flavours.

Esp008, Seasonal Espresso Blend
Blend composition: 40% Serra do Bone, Brazil; 40% Puente Ecologico Tarrazu, Costa Rica and 20% Guji, Ethiopia.
Tasting notes: Sweet aroma, soft chocolate, caramel, honey, fruity flavours with a lingering cocoa aftertaste.

Esp007, Organic Espresso Blend
Blend composition: 50% J. Ida Farm, Brazil; and 50% Abaya, Ethiopia.
Tasting notes: Intense sweet fragrant aroma, balanced with a complex cocoa, fruity, berry, licorice flavour and lingering finish.

the company... | our current coffee selection... | wholesale partners... | our lab...
espresso lab news... | contact us...