Curator Espresso
Chocolate and toasted almond give this espresso its rounded depth, with caramel and toffee sweetness carried into a clean citrus finish.
Curator Espresso is built to sit comfortably as a straight shot or with milk, with enough structure for daily use and enough sweetness to stay rounded. The components are updated as the season changes, but the goal stays the same – a dependable espresso with a clean finish, and a classic chocolate-and-nut profile.
The Blend
Brazil – Vermelha Mantiqueira, Mantiqueira de Minas
A pulp natural Red Acaia from the Mantiqueira de Minas region, produced through COCARIVE – a cooperative representing quality-focused farms across the area surrounding Carmo de Minas. Coffees are processed on individual farms before being rested in wood-lined silos, carefully cupped, sorted, and prepared for export. Grown at 1000–1250m, this brings rounded sweetness, chocolate depth, and structure to the blend.
Papua New Guinea – Kongo B, Simbu Province
A traditional wet-method coffee from Kongo Coffee Limited, grown at 1400–1900m. Clean structure and gentle spice sit behind the cup, with cocoa and nutty tones that suit espresso and milk. This lot also includes a premium for the Simbu Project.
Together, they deliver espresso-style richness with everyday ease.
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Curator Espresso
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