We’ve just dropped an espresso roast of Juan Jimenez’s Pink Bourbon.
Washed, intense, and sparkling fresh as espresso.
If you brew the coffee like we do at Standout Coffee (19-48-25) you can expect white tea florals, melon sweetness, citrus acidity, and a crisp grapefruit bitterness that lingers. Dial it in right, and this cup cuts clean and finishes long.
Why doest this coffee stand out 😉
• Grown at 1,700 masl in Santa Barbara, Huila
• Roasted to highlight clarity, texture, and tension in espresso
• Structured, fruit-forward, and dry without being harsh
This is a roast for those who want complexity without losing control.
Espresso recipe to get started:
19g in → 48g out → 25–30 sec
Let it cool slightly. The layers start to show.
Packed in 250g jars or 1kg bags. Roasted fresh.
Available now.
// Oskar "the espresso geek" Garberg
