After a hiatus of some months, we're back into production of a single origin espresso to run alongside our Cult of Done Espresso, and this time out it's a filter/espresso crossover: the Santa Clara Microlot from Guatemala that you've been loving as a filter roast is stepping out as an espresso, too.
http://www.workshopcoffee.com/dispensary/santa-clara-espresso
We've pushed the roast just that little bit further, and brought out some extra richness and depth for this espresso version. Look for aromas of plum, flavours of milk chocolate, sweetness of cherry and a fig and hazelnut finish. We've been enjoying it most dosing at 18.5g, yielding 33g of espresso in 31-33 seconds (with a few seconds of pre-infusion), but don't take it as gospel.
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