Espresso
We take our espresso very seriously at Fernwood Coffee Company.
This page will feature our 1936 blend and also showcase the coffee(s) that we are loving as espresso at any given time.
We roast our 1936 blend specifically for espresso extraction and it is blended to be a well balanced, slightly sweet profile. The blend ingredients change from season to season but the target profile stays the same. We also like to experiment with single origins roasted for espresso. We brew single origin espresso's for a few reasons. The first is for variety on our espresso bar, while single origin espresso is not usually balanced it can be very delicious and highlight what is unique about that particular coffee. Another reason we taste a lot of coffees as espresso is for competition. When we compete in Barista competitions it is more interesting for us and the judges if we can disect one coffee and really get to know it.
1936 espresso got it's name from the original 1936 Barth drum roaster that we first started roasting on. We have blended it with the goal of having a balance of sweetness, acidity and bitterness with emphasis on the sweet side. Because coffees change from year to year we do not have a set recipe. We try to choose coffees that will keep our target profile consistent from season to season. We have a good time working with this blend and evolving it and hope you enjoy it.
1936 Espresso
"Caramel, Cherry, Orange Creamsicle"
Because coffees change from year to year, we do not have a set recipe. We try to choose coffees that will keep our target profile consistent from season to season. We have a good time working with this blend and evolving it and hope you enjoy it too.
Guatemala, Fedecocagua - 37.5%
Buy Beans
Sumatra, Manheling - 37.5%
Peru, Perene - 25%
