Espresso Workshop #29 - Uso Doble

Espresso Workshop #29 - Uso Doble

Farm Description

Wow, are we really up to #29? It seems like not that long ago that we started up this Workshop program, yet here we are, with our 29th espresso blend. Now that we're knee deep in fresh crop Central American coffees, we thought it's an optimal time to introduce a blend incorporating coffee from the region. Our Guatemalan coffees have been outstanding as single origin espressos, and for this blend, we decided to start with a solid base coffee from the rising slopes of Volcan de Fuego. This particular Guatemalan coffee made a deeply sweet, juicy coffee, and translated to a classic, bitter-sweet chocolate, and viscous shot of espresso. Added to this are two Ethiopian coffees and one from Rwanda - all three made incredible espressos on their own, and add elements of berry, citrus, and body to this blend. This is truly a dual purpose blend, hence the name "Uso Doble". All four lots included in this blend scored 88+ on our cupping table as brewed coffees. For reference, we roasted our "cupping" roast to City+ and did both Full City and Roasted Coffee Pictorial Guide. ">Full City+ roasts for espresso. Taking this to the darker end of the spectrum works best for espresso. Partly due to the fact that as a pre-blended lot there are varying bean sizes and densities, and roast level seems to even out at the latter stages of 1st crack. That said, our City+ roast looked fairly uniform in color, and tasted incredible as a brewed cup. Espresso or brewed coffee, the choice is up to you, but one thing's for sure is this is one of the best dual-purpose blends we've had in a long time.

This coffee is part of our Farm Gate pricing program.

Cupping Notes

Where to begin. Since this is a Workshop blend, let's first talk about how this handles as espresso. At Full City to Roasted Coffee Pictorial Guide. ">Full City+, the dry fragrance is loaded with layered chocolate roast tones. These are especially sweet at the lighter end, and are spiced with notes of cinnamon, clove, and a hint of florals. Our darkest roast had pungent cacao smells along with hints of dark fruits like ripe peach and plum. This makes a fantastic shot of espresso. Up front there is a citrus brightness, that while lively and bracing, is anchored by a sweet, but high % dark chocolate flavor. At Full City, fruit flavors like raspberry, mandarin, and fig are tethered together by a syrupy, viscous mouthfeel. Fruits are slightly muted at Full City+ and make way for big flavors of chocolate roast. The finish remains very sweet and winds up in the realm of salt caramel filled dark chocolates. All four coffees cup extremely well on their own, scores ranging from 88 - 90 points, and blend together nicely in the cup. The dry fragrance at City+ has honey, cinnamon, and a slight jasmine note. The sweetness is bolstered when adding hot water and the crust has a strong smell of brown sugar and butter. The aroma is very nice, and the same can be said for the cup flavors. There's a nice solid honey sweetness, and as the coffee cools, flavors of peach and apricot really come through. The acidity is clean and defined, like lemon water, and the finish reminds me of graham cracker crust. Should you decide to give this lighter roast a whirl in your espresso machine, expect slightly aggressive high notes with fruited chocolate trailing behind. All in all this Workshop blend is very versatile, living up to the name "Uso Doble"!



Roast Recommendations

City+ to Full City+. This is a versatile coffee, but best not too far into 2nd crack.


Wet Process



Grade & Appearance

.4 d/300gr, 15 -18 screen


Shipped to us in GrainPro
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This coffee has sold out. The review is provided for reference purposes only.


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