Espresso Workshop #31 - 3rd Level

Espresso Workshop #31 - 3rd Level

Farm Description

New crop coffees are upon us. It's not that they ever stop arriving, but this is one of the more busy times of the year with some of our more popular coffees all landing at once. Being as such, it makes sense to introduce a new Workshop blend, putting together a few of our freshest arrivals. We used a Guatemalan coffee from around the Lake Atitlan area, a sweet, balanced cup on it's own, and one of the more 'rested' tasting coffees of our early crop Guatemalas. There's also a dry-processed Brazil, which goes without saying provides body, and also adds a depth to the sweetness. Brazils are nutty, which is not always a bad thing, and in the context of this blend is a welcome addition. As a blend, these coffees build quite a complex profile as a brewed coffee, and in the Full City and beyond roast range, it's a very sweet, viscous shot of espresso. And '3rd Level'? Well, that's a top grade of bus transportation in Ethiopia. "Life's too short to ride anything other than 3rd Level"…so the saying goes (or does it?).

Cupping Notes

Workshop #31 makes a nice brewed cup, with the Brazil and Guatemala coffees providing a base sweetness, and Yirga Cheffe balancing this out with acidity and complex high notes. Floral aspects really come through, especially in the wet aromatics and on the break. There's an ever-so slight nuttiness too, which come off as complimentary to sweetness and to the top notes. We cupped a City+ roast, and the sweetness was intense, bright acidity, and a syrupy mouthfeel. At Full City (verging on Roasted Coffee Pictorial Guide. ">Full City+) this is incredible espresso. The Brazil provides a rich chocolate flavor complimented by viscous body - like a melted chocolate bar. The mouthfeel is super creamy, and a sweet, and with pointed acidity. Chocolate really is the highlight here, and while it's a fantastic SO espresso, this blend will hold us so well in milk drinks. The floral and citrus aspects found in the cup take a bit of a backseat in espresso. They are still there, but they truly are 'top' notes, not defining the base. These highlights take the form of citrus zest, lavender, and berry, all weaving in and out of the long finish.



Lot Size


Roast Recommendations

City+ to Full City as brewed coffee; Full City to Full City+ for espresso.


Other (see review)



Grade & Appearance

.6 d/300gr, 15+ screen


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

The best buses in Ethiopia are "3rd level"


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