Lykke Kahvitilat

An espresso blend roasted to enhance solubility for espresso brewing, from the same Brazilian and Peruvian lots as Happiness. Smooth yet vibrant with nougat, milk chocolate, caramel, and sweet red berries.

French nougat, milk chocolate, caramel, red berries

From the El Pital farm on the slopes of El Salvador's highest mountain, near the Honduran border — the first farm partnership of the Lykke coffee project. Produced by Miguel Angel Murcia, Joel Isai, Rene Alfonso, José Matias Hernandez Alvarez, and Orlando Vasquez. Flavor intensity 2/5.

Sweet caramel, plum, red apple

Lykke's hefty, rugged dark-roast blend, made from small-screen "farmer's tail" beans that don't make the cut for high-grade specialty but are flavor-wise defect-free. Intense flavor and mouthfeel with cocoa, pecan, and cookie-dough notes. Flavor intensity 5/5.

Cocoa, pecans, cookie dough

A single-producer washed micro-lot from Jamilson Cezati & Edivaldo Cunha's farm in the Castelo community of Caparaó, grown using advanced composting and living-soil techniques, bordering a forest preserve. Juicy and vibrant.

Ripe mango, deep panela sweetness

An easy-going filter blend of Brazilian and Peruvian coffee. Sweet and full-bodied thanks to the Brazilian pulped-natural component, balanced with freshness and fruitiness from the washed Peruvian beans. Flavor intensity 4/5.

Sweet, full-bodied, fruity

From a coffee farm cooperative bordering Caparaó National Park. Chocolatey and well-rounded, works equally well for filter, fika, or the espresso grinder. Flavor intensity 3/5.

Cocoa, hazelnut, cranberry

An Italian-style espresso blend — full-bodied, nutty, dark, and intense. Built for milk drinks like cappuccino as much as it is for straight shots. Flavor intensity 5/5.

Pipe tobacco, plum, peanut butter

"Snow water" — coffee grown where the Andes meet the Amazon rainforest, from Lykke's own farms and neighboring smallholders around Agua de Nieve. Fresh, light, and balanced. Flavor intensity 2/5.

Sweet citrus, pomegranate, vanilla custard

Lykke's single-origin bag from the Uganda Farming Odyssey project with We Effect, working with 2,500 coffee farmers at the foot of Mount Rwenzori. Round, berryful flavor with cane sugar sweetness and dried-fruit acidity. Flavor intensity 3/5.

Unrefined cane sugar, dried currants, cranberry

Lykke's "lost and found" blend made from cosmetically imperfect but flavor-perfect beans that would otherwise be sold at sub-prices, letting farmers sell their whole harvest at fair value. Powerful, intense dark roast. Flavor intensity 5/5.

Pipe tobacco, dark cacao, bitter almonds