This blend features coffee from Honduras, Brazil, and Ethiopia. It combines both natural and washed processing methods. The coffee offers a full-bodied, well-rounded profile with flavor notes of dark chocolate, sweet citrus, and lingering caramel. It produces consistently balanced sweet and chocolatey shots that integrate flawlessly with milk. The recommended espresso recipe uses 18.5g of coffee to yield 44g in 29 seconds.
Yield Coffee Roasters operates out of Monroe, Ohio, with a sourcing model built on direct trade and a commitment to paying producers two to three times above market rates for green beans. The company reinvests 10 percent of annual profits into sustainable development projects in coffee growing communities, framing the business as a vehicle for lasting impact. Partner farms implement sustainable practices including composting and water conservation. It is a roaster that ties quality standards directly to an ethic of equity and environmental responsibility.
