Escape Espresso

Methods: Washed (Colombia) / Natural & Pulped Natural (Brazil)

The washed Colombian coffee keeps things clean and bright, showing off raisin-like sweetness and a hint of citrus.

The Brazilian component, processed using natural and pulped natural methods, adds creamy body and a rounded chocolate finish.

Together, they create a classic espresso profile — deep, nutty, and satisfyingly sweet — the perfect blend for slow mornings or easy afternoons.

Escape Espresso is a 60/40 blend that brings together the high-grown sweetness of Colombian Inzá and the smooth, dependable body of Brazil Cerrado Mineiro.

From the mountains of Inzá in southwest Colombia, smallholder farmers grow coffee between 1,700 and 2,000 metres above sea level. The cool climate and volcanic soil create coffees with sparkling acidity and rich fruit tones — the perfect base for a lively, flavourful espresso.

Balancing it is the Cerrado Mineiro region of Minas Gerais, Brazil — a landscape of red earth, steady weather, and generations of coffee-growing expertise. The beans from this area bring chocolate, nut, and caramel tones that ground the blend and make it beautifully smooth.

The result is a cup that feels both familiar and fresh — rich enough to hold up in milk, yet layered enough to shine on its own.