Beans

good

Sold as a Barista Blend with chocolate, caramel, hazelnut, and brown sugar — a cafe-style shot.

good

The roasting team recommends it for espresso-based drinks; dark roast with heavy cocoa body fits shots.

good

Named Espresso Roast; shop says it is great as an espresso.

good

Dark roast, smoky, low acidity, dark chocolate is a traditional espresso profile.

good

Named an espresso blend; shop says it is roasted for a smooth, balanced espresso experience.

good

Named a speciality espresso blend; shop copy is built around that espresso profile.

good

Named a premium espresso blend.

good

Bold, heavy-bodied, low-acid coffee with leather and dark cocoa is a classic monsoon espresso profile.

good

Shop describes a rich full-bodied earthy chocolate cup; medium-dark wet-hulled Sumatra is espresso-friendly.

good

Dark Vienna roast after second crack with chocolate and burnt sugar is espresso-leaning.

good

Described as an espresso roast with a medium-dark profile.

good

Full body, low acidity, and cocoa-cedar notes should pull a heavy, low-sparkle shot.

good

Smooth body, dark chocolate sweetness, and mild spice should pull a rounded shot.

good

Udoy lists chocolatey and nutty notes, which lean toward a rounded espresso cup. The shop does not state a roast level or explicitly recommend espresso.

good

Chocolate, roasted nuts, caramel sweetness, and a creamy low-acid finish should pull a rounded shot.

good

Medium body with nut, chocolate, honey, and low acidity usually pulls a rounded shot.

good

Medium roast with caramel, nutty, brown sugar, and dark chocolate notes that usually pull a rounded shot.

good

Vietnam-Brazil blend with earthy nutty bitterness, chocolate-woody notes, and caramel is a heavy, cafe-style shot.

good

Dark chocolate, hazelnut, and caramel in this Indonesia-Vietnam-India-Brazil blend should pull a rounded shot.

good

Chocolate, creamy, berry, sweet at medium roast can make a balanced espresso.

good

Crafted for smokier, heavier, intense Robusta character typical of espresso and strong cups.

good

Medium roast with chocolate, almond, and raw sugar is a classic espresso-leaning profile, though the shop does not name espresso.

good

Medium roast nutty-chocolate blend should pull a friendly espresso.

good

Medium roast with milk chocolate and nuts can espresso; sweet orange keeps it from a dedicated shot roast.

good

Mogiana Brazil with chocolate, hazelnut, caramel, full body, and low acidity usually pulls a rounded shot.

good

Medium roast with milk chocolate, caramel, and dried fruit can make a balanced shot.

good

Udoy lists chocolatey and nutty notes with subtle fruit, which lean toward a balanced espresso cup. The shop does not state a roast level or explicitly recommend espresso.

good

Rich, smooth, full-bodied medium-dark with dark chocolate is espresso-leaning; the shop does not say espresso.

good

Medium-dark, earthy, chocolate, full-bodied Mandheling is a classic espresso body.

workable

Medium body with juicy apple-orange acidity can shot, but the shop frames a clean, floral cup.

workable

Medium roast with berry and milk chocolate can espresso, but washed fruit-sweet Colombians are less typical as house espresso.

workable

Honey-caramel chocolate can pull a sweet shot, but bright citrus acidity is the headline.

workable

Milk chocolate and caramel can shot, but bright apple-orange acidity is the headline.

workable

Washed Huehuetenango with orange and almond can shot, but the shop frames it as a refined cup, not espresso.