When one designs a coffee specially for espresso use, I believe the buyer, client should ask the roaster why. 

Almost any coffee, especially a coffee that's been carefully process from the very beginning by the coffee producer, can work as an espresso.

But we have designed our espresso blend consisting of Honduras, Brazilian and Robusta to challenge the espresso drinker on the subtleness of flavor and how it can linger and then disappear. I want to get you to sit down, clear your mind and to truly be present with the experience.

So with the taste of orange zest and a chocolate aftertaste or even to an extent a blood orange Hefeweizen, these are the personalities of the coffee combination I believe to get you to pay attention to the present.

Roaster's Notes:

This coffee is lively as an espresso, but muted as a drip. That doesn't mean that you shouldn't try it as a drip alternative, but if you are looking for a solid espresso with above norm espresso, this is the coffee for you.

I would suggest that you don't go too high in temperture and dose it at the recommended basket level and you should be fine with a refreshing coffee.

The Anatomy of This Coffee:

Area of the World Coffee is Located: South American Coffee

Origins: Brazil, Guatemala, Honduras

Aroma: Orange, Chocolate

Tasting Notes: It smells just the same as it taste

Body (mouthfeel in the cup): Full, round

Acidity: Light to Medium, depending on application