Dipsea Espresso

About This Coffee

A shot of Dipsea Espresso always feels like coming home. We created this classic blend with comfort in mind; recreating the smooth, sweet, easy-going flavors that helped many of us fall in love with espresso. The foundation of Dipsea Espresso is a natural processed coffee from the Minas Gerais growing region in northern Paraná state. The natural, or dry, method of processing brings out mellow flavors, often introducing subtle notes of dried berries. This occurs when the coffee fruit remains attached to the beans during the drying process. The smooth, nutty characteristics typical of Brazilian coffee, combined with these delicate fruit flavors, form the rich base of Dipsea Espresso. To enhance the complexity of the blend, we’ve added a fully washed coffee from Colombia’s Cauca region—an area renowned for its bright, clean, and balanced flavor profiles. This addition brings notes of fruit-toned chocolate, while its citrus-like acidity lifts and accentuates the flavors of the blend’s other components. The finishing touch of Dipsea Espresso is a fully washed Pacamara variety coffee from the town of Apaneca in El Salvador. Pacamara is a cultivar that is a cross between the Typica derived Maragogype variety, which produces very large beans, and Pacas, a compact-growing selection of the heirloom variety Bourbon. Together, they produce plants that are small in stature, but produce enormous beans known for their excellent cup quality. This particular lot is no exception—its delicate sweetness and refined flavor profile round out the blend, enhancing its creamy mouthfeel and overall balance.