Roastwork

Roastwork's fruity espresso blend of natural and washed Ethiopian coffees, roasted light with a sweeter development so it works black or with milk. Yellow flowers, pomelo and tangerine with honeyed black tea. Recipe: 20 g in, 42 g out in about 23 s.

Yellow flower, pomelo, tangerine, honey black tea

Abbraccio lot from the Altieri family in Panama, natural-processed Pacamara. 150g. Source: roastwork.com.

Panama Pacamara natural

Roastwork's most popular blend: Brazil, Colombia and Guatemala roasted medium-dark for a full-bodied, nutty espresso with chocolate and an almond finish. Recipe: 18.3 g in, 38.4 g out in about 28 s.

Chocolate, roasted nuts, almond finish, full body

Brazil Ipanema Dulce, Bourbon variety, natural-processed and finished in a Japanese dark roast style. Source: roastwork.com.

Dark-roast Brazilian natural

A bright, fruity espresso blend of Colombian with natural and washed Ethiopian G1 coffees: floral and citrusy with cherry-like acidity. Recipe: 19.2 g in, 40.3 g out in about 23 s.

Floral, citrus, cherry-like acidity

A medium-dark nutty espresso blend of Brazil, Colombia, Guatemala and Sumatra: chocolate, roasted hazelnut and caramel with a heavy body. Recipe: 18.3 g in, 38.4 g out in about 28 s.

Chocolate, roasted hazelnut, caramel

A medium-roast espresso blend that bridges Roastwork's fruity and nutty styles: natural and washed Ethiopian with Brazil, Colombia and Guatemala. Red cherry, stone fruit and caramel. Recipe: 18.5 g in, 38.9 g out in about 25 s.

Balanced sweetness, red cherry, stone fruit, caramel

Roastwork's Colombian decaf, decaffeinated with water and ethyl acetate and roasted medium-dark for espresso: roasted nuts, cacao and barley with very low acidity.

Roasted mixed nuts, cacao, barley, low acidity

An exclusive natural-processed lot from Adamo in Guji, Ethiopia, grown at 2,200–2,400 m. Source: roastwork.com.

Exclusive Guji natural lot

An exclusive natural-processed lot from Sonkolle Kallato in Guji, Ethiopia, grown at 2,200–2,400 m. Source: roastwork.com.

Exclusive Guji natural lot

An exclusive natural-processed lot from Bele in Guji, Ethiopia, grown at 2,200–2,400 m. Source: roastwork.com.

Exclusive Guji natural lot

Natural-processed lot from Idido in Yirgacheffe, Ethiopia. Source: roastwork.com.

Classic Yirgacheffe natural

SHB-grade Guatemalan Huehuetenango, Caturra/Catuai, finished in a Japanese dark roast style. Source: roastwork.com.

Dark-roast Guatemalan SHB

Lot 5BANC, an anaerobic natural Geisha from Hacienda La Esmeralda's Buenos Aires farm, the estate that put Panama Geisha on the map. Sold in 60 g roast-to-order bags: raspberry, cherry blossom, hibiscus and nectarine.

Raspberry, cherry blossom, hibiscus, nectarine

Lot 120, a washed Geisha from the Janson family's Los Alpes farm in Panama, in 60 g roast-to-order bags. Jasmine and gardenia over lemon and citrus.

Jasmine, citrus, lemon, gardenia

Lot 236, a second washed Geisha from the Janson family's Los Alpes farm, in 60 g roast-to-order bags. Jasmine, lemon and bergamot with panela sweetness.

Jasmine, lemon, bergamot, panela

A natural Geisha from Panama's Janson family, sold in 60 g roast-to-order bags at Roastwork's competition roast. Apricot, blueberry and white wine with rose and violet florals.

Apricot, blueberry, white wine, rose, violet

Lot 26-3746 from Kotowa's Las Brujas farm in Panama (the product title says natural, the spec sheet says washed), in 60 g roast-to-order bags. Jasmine, lemon and bergamot with stone fruit and apple.

Jasmine, lemon, bergamot, stone fruit, apple

A washed Kenyan FAQ AA grade lot, grown above 1850 MASL. Source: roastwork.com.

Classic washed Kenyan AA

Lot #26-3927 from Kotowa Duncan, natural-processed Maragogipe. 150g. Source: roastwork.com.

Large-bean Maragogipe lot

Bambú Cama lot 4058, a natural Geisha from Los Lajones, one of Panama's highest farms, in 60 g roast-to-order bags. Red grape, lychee and tropical fruit with jasmine.

Red grape, lychee, tropical fruit, stone fruit, jasmine

Bambú Cama lot 8420, a honey-processed Geisha from Los Lajones in Panama, in 60 g roast-to-order bags. Jasmine with yuzu, pomelo, grapefruit and peach.

Jasmine, yuzu, pomelo, grapefruit, peach

Bambú Cama lot 8723, a washed Geisha from Los Lajones in Panama, in 60 g roast-to-order bags. Bergamot, stone fruit, orange and plum.

Bergamot, stone fruit, orange, plum

Lot 195_346: a yeast-inoculated washed Geisha grown by Digna Nuñez and processed with Lost Origin in Panama, in 60 g roast-to-order bags. Lemongrass, blueberry, lemon and honey.

Lemongrass, blueberry, lemon, honey

A heavy, nutty espresso blend of Indonesian, Brazilian and Colombian coffees: intense dark chocolate and roasted hazelnut with an almond finish. Recipe: 18.5 g in, 37 g out in about 26 s.

Intense dark chocolate, roasted hazelnut, almond finish

Roastwork's most popular dark roast, built around a Q-grader-selected washed specialty Arabica from India: an old-school, intense espresso of dark chocolate, roasted almond and toffee meant to evoke Florence. Recipe: 18.3 g in, 38.4 g out in about 30 s.

Intense dark chocolate, roasted almond, toffee

Grade 1 Timor-Leste coffee, wet-hulled and finished in a Japanese dark roast style. Source: roastwork.com.

Dark-roast wet-hulled Timorese

From the Sipi Falls washing station in Uganda, grown at 1900 MASL and processed with extended washed fermentation. Source: roastwork.com.

Extended-fermentation Ugandan washed

A natural-processed single origin from Yunnan Pu'er, China, grown above 1500 MASL. Source: roastwork.com.

Chinese single origin, natural