Kingfisher Espresso

12 oz. Bag$28

  • Light Roast
  • Blend

For hundreds of years, coffee from Java traversed the Indian Ocean and landed at the port of Moka where it was mixed with coffee from Yemen or Ethiopia, creating the world's first coffee blend. The classic Moka-Java blend is chocolatey and fermenty, with lots of dried fruit and spice. With our new Kingfisher Espresso, we want to elevate the experience of drinking a blend while also paying homage to the first true blend. The result is a tantalizing combination of kiwi, grape, strawberry pie, dark chocolate and kumquat that is truly delicious brewed in any method but roasted especially for espresso extraction.

Tasting Notes

  • Grape
  • Strawberry
  • Kiwi
  • Dark Chocolate
  • Kumquat


Is it a bike pump or a coffee brewer? The Aeropress is fun, makes a delicious cup, and the recipes are endless. Are you into the inverted method? Take it camping and find out.

Sourcing & Processing

The Javan Kingfisher art on the bag is a nod to the Anaerobic Natural Processed Java from the Riunggunung Estate that forms the core of the blend. In order to truly elevate the espresso extraction, we also added Natural Panama Geisha, Natural Ethiopian, and a rich chocolatey Brazillian Anaerobic Natural.

Riunggunung Estate West Java

The Riunggunung Estate is a 10-hectare farm with 9 hectares planted in a selection of different varieties that are commonly found in Java. This lot is from the highest point of the estate, elevation wise. This section of the farm not only develops the most nuanced flavor profile for the coffee, but it is also a somewhat dangerous place for the plants: On very cold evenings it can potentially frost over, which can devastate production. The stress, however, is part of what contributes to the beauty of the flavor in the cup.

For this lot, only the ripest cherries are selected and promptly floated and washed in clean, spring water. Once sorted, cherries are placed into a plastic, air-tight container, and lactobacillus is added to the tanks, mixed, and set to ferment for an extended period of three days. Once the fermentation is complete, the cherries are promptly moved to raised beds for an average period of 18-21 days and dried as naturals. During this time, the cherries are moved consistently to ensure an even drying process across the entirety of the microlot. After the drying process is complete, the coffee is hulled, removing the dried cherry and then milled to remove the parchment and sort by size, density, and color.

Other coffees with similar profiles

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