Espresso Blend

Name: Folio Espresso Blend
Brand: Folio
Price: 24.00 USD
Availability: InStock

Cocoa/Mandarin/Molasses

It's a medium-roast blend of natural Brazil and washed Colombia from Cauca. The Brazil brings body and chocolate; the Colombia keeps it bright enough to drink on its own, not just under milk.

We roast the two coffees separately, then blend them after they cool. Each one gets its own roast before they come together.

Add a bag of Nº 05, Las Lajas · $24 This month's issue, a red honey Catuaí from Costa Rica. Ships free in the same box. Read about it

Roasted Tuesdays in San Jose, shipped Wednesday. Order by Sunday. Free local pickup.

Every bag is stamped with its roast date. Give it ten to fourteen days before you pull it.

Want the monthly single-origin too? Folio Reserve is one 250g bag of every issue, $26 shipped or $22 San Jose pickup.

A Folio Espresso Blend bag resting on a Folio shipping box, hand-lettered with the origins, roast level and weight

The Brazil.

Natural process, and about 60% of the blend. It carries the body, the chocolate and most of the crema. Naturals resist heat early and then move fast once the moisture's gone, so this one gets a patient start and a short finish. Stretch the development on a Brazil and it goes flat instead of sweet, so we keep it short.

The Colombia.

Cauca, in southwest Colombia. Washed, and the other 40%. This is the half you'd notice if it went missing. It's lighter and brighter than the Brazil, and at a medium roast the mandarin still reads instead of getting flattened into the chocolate.

The blend.

Roughly 60/40, Brazil first. Most espresso blends lead with Brazil for the same reason: it's the base, and the washed coffee is the edit on top. Drop the bright half below about a quarter and it stops registering at all. At 40% it's doing real work.

Two coffees, two roasts

Roasted apart, for a reason.

A natural Brazil and a washed Colombian want opposite things from a roaster. So they get two batches and two profiles, and they don't meet until both have cooled. It's the slow way to do it, and it's why the Colombia still tastes like itself.

01

Two batches, not one.

The usual method is to blend the green and roast it once. That's faster, and it works fine for plenty of blends. Roasting separately means each coffee gets the profile it actually wants: a short development on the Brazil, a longer one on the Colombian.

02

Medium, and held there.

Dark roasting flattens acidity, which is convenient if you want every coffee to taste the same under milk. We stop at medium. The trade is that a medium roast shows its mistakes, so both halves have to be right.

03

Weighed, then mixed.

Both batches cool, get weighed, and go together at roughly 60/40. The ratio isn't fixed. If a lot changes and the blend wants 65/35, it gets 65/35, and this page will say so.

04

Rested longer than filter.

We tell you seven to ten days for a filter roast. Espresso wants ten to fourteen, until it settles down and stops gushing. The roast date's on the bag so you can wait it out.

A starting point

17–18gin the basket

36gout, roughly 1:2

25–30sfrom the pump

93°Cbrew temperature

10–14 daysrest before you pull it

Standard numbers, not a recipe for your machine, so treat this as the first shot you throw away. Grind finer for more body, coarser if it's choking. It's good in milk, but the reason we didn't roast it dark is that it holds up straight. Pull it on its own before you decide what it's for.

What Folio customers say

“Rich caramel and butter. Tried it black, then as a cappuccino. The crema was insane.”Matthew G.

“Coffee was beautiful! Could taste the medium roast. 🫶”Priyanshi J.

Espresso Blend

250g of whole bean, $24. Two bags ship free, and a bag of espresso plus this month's issue counts as two.

Buy the Espresso Blend · $24