Doubleshot

A decaffeinated espresso for the afternoon and evening. White-honey Catuaí from the Don Oscar family farms in Tarrazú — Doubleshot's main Costa Rican partner since 2012 — decaffeinated with the ethyl-acetate (sugar-cane) method, which keeps the fruit and elegance intact. Source: doubleshot.cz

Caramel · Dried apple

The filter-roast decaf: the same white-honey Catuaí from the Don Oscar family farms in Tarrazú, ethyl-acetate decaffeinated, roasted for pour-over and batch brew. Keeps its caramel sweetness and gentle acidity for afternoon and evening cups. Source: doubleshot.cz

Caramel · Dried apple

Doubleshot's flagship single-origin espresso and the top seller in their cafés. Grown by the Hartmann family — descendants of Czech emigrant Alois Strašil — on Finca Hartmann inside the La Amistad National Park cloud forest in Santa Clara, Panama. Washed Catuaí and Caturra, roasted for an elegant, restrained acidity. Source: doubleshot.cz

Bitter chocolate · Roasted almonds · Cherry

The 'funky' seasonal counterpart to Era: a juicy, exotic natural-process single-origin espresso from the Hartmann family's Finca Hartmann in the La Amistad National Park, Panama. Cherries are sun-dried for about two weeks before a short mechanical finish. Aromatic cotton-candy sweetness over a creamy body. Source: doubleshot.cz

Cherry praline · Tropical fruit · Cocoa

A fruity, elegant filter micro-lot from Doubleshot's Farm range, from smallholders around the Dogo station in Bule Hora, Guji. After washing and drying on African beds, the parchment goes to Moplaco's mill in Addis Ababa, run by Heleanna Georgalis. Meadow flowers and jasmine on the nose; peach and honey in the cup.

Meadow flowers, jasmine, peach, honey

A Bourbon Sidra micro-lot from the Solís family's Don Oscar farm in Tarrazú, Doubleshot's main Costa Rican supplier for more than ten years. Honey-processed: pronounced sweetness and fresh acidity, with fruit-candy, honey and peach.

Bon Pari candy, honey, peach

The first harvest from Luis Miranda's new Finca Massif, set inside a nature reserve in northern Nicaragua and planted with exotic varieties under experimental processing. Miranda worked with Doubleshot for over seven years in Panama before starting this project. Single-origin filter, 'Farm' line. Source: doubleshot.cz

Dark chocolate · Forest berries · Red wine

A washed micro-lot from the Gachami factory at the foot of Mount Kenya in Kirinyaga, run since 1978 by the Baragwi Farmers Cooperative Society for about 1,200 smallholders growing at 1,700–1,800 m on volcanic soil. Fermented 16–24 hours, washed, soaked a day and dried 15–21 days on raised beds. Blackcurrant, plums and dried fruit on the nose; fruit jam, caramel and ripe plum in a full, juicy cup with a long finish.

Blackcurrant, plum, dried fruit, fruit jam, caramel

A Doubleshot bestseller since 2011. Washed Caturra from the Imbachi family — Carlos, Yolanda and their five children farm about nine plots around San Agustín in Huila — fermented in concrete tanks and parabolic-dried. Dense, jammy sweetness with a marmalade body. Source: doubleshot.cz

Raisins in chocolate · Plum · Lemongrass

The clean natural counterpart to the 'Fun' Rumudamo: cherries from hundreds of smallholders around the Rumudamo station in Harbegona, sun-dried on raised beds and finished in Addis Ababa by the Dukamo family's Daye Bensa. Floral and honeyed. Single-origin filter, 'Farm' line. Source: doubleshot.cz

Meadow flowers · Jasmine · Forest fruit · Honey

Doubleshot's everyday filter blend, built for simple brewing: washed Ethiopian heirloom from the Aleta Wondo station in Sidamo for florals, honey-processed Catuaí from the Macho family farm in Tarrazú for a creamy, low-acidity body. Source: doubleshot.cz

Honey · Chocolate · Dried apricot

From Doubleshot's top-tier Fun range: a natural Geisha from Finca Momoto in Santa Clara, owned by Aliss Hartmann, daughter of Ratibor Hartmann Sr. and a descendant of Czech emigrant Alois Strašil. Fresh, floral aromatics; dense apricot jam, strawberries and cotton candy in the cup.

Apricot jam, strawberry, cotton candy, floral

Doubleshot's entry-level espresso blend, roasted a touch darker than the flagship Era for a stronger, sweeter shot on home and automatic machines. Brazilian Catuaí from the Bobolink family cooperative in Caconde is dry-processed; Guatemalan Bourbon from the Hunapu smallholder group near Antigua is washed. Source: doubleshot.cz

Roasted nuts · Chocolate · Caramel