Some coffees are named after the place they're grown. This one is named after a feeling: a fresh start. But let's be real, you came here to find out how it tastes and how to brew it, so let's get into the good stuff.
What's in the bag
Resurrection Espresso is a medium-roast blend of 100% arabica beans from Guatemala and Costa Rica, both certified specialty grade and roasted fresh in small batches. It's roasted medium on purpose: dark enough for rich body and crema, light enough to keep the beans' natural sweetness alive. Cheap espresso goes super dark to hide flaws. Specialty-grade beans have nothing to hide, so there's no need to roast them that way.
What it tastes like
Milk chocolate, nutty, smooth and velvety. Pulled as straight espresso it's a full-bodied shot with balanced crema and a chocolatey sweetness. And in milk? That's where it really shows off, holding its flavor right through a latte instead of disappearing into it.
How to brew it
- Espresso: 18g in, 36g out, 25 to 30 seconds. (New to it? Our dialing-in guide walks you through.)
- Moka pot: rich, stovetop, basically made for milk drinks. Guide here.
- Drip: smooth and comforting with soft chocolate tones.
- Cold brew: chocolate sweetness, low acidity, easy finish. Guide here.
Despite the name, it is not espresso-only. It just happens to have enough sweetness and body to shine under pressure, which makes it delicious literally everywhere else too.
For the drink makers
If your mornings involve steamed milk, this is your blend. It's the base for basically every recipe on the Recipes page, from the home latte to the mocha to our brown sugar shaken espresso. It comes in 12 oz and 5 lb bags, both whole bean and roasted fresh.
Bold, smooth, and the kind of cup that makes a morning feel like a fresh start. Grab a bag of Resurrection Espresso, or meet its drip-loving sibling over in Meet Rise & Shine.
