This Espresso Blend is sourced from Finca Peru – Paris in Tapachula, Chiapas, Mexico at 1250 meters altitude. The coffee is Pacamor variety, processed using the washed method. It features a balanced, silky body with citric acidity. Tasting notes include nuts, lime, and sugar cane, with a smooth, intense, rich dark chocolate flavor and super creamy body. The espresso roast profile mimics that of European cafes, developed to deliver rich chocolaty espresso with a smooth finish and massive crema.
William Murad, a Brazilian coffee farmer, and roasting partner Valerian Hrala founded Unleashed Coffee in late 2016 after meeting at a Specialty Coffee Association event in Seattle. Kelly Abbott, an SCA trained coffee professional and certified Q Grader, acquired the business in January 2021 and now runs it as a woman owned operation. Unleashed sources specialty grade coffee exclusively from Guatemala and Brazil through direct trade relationships built on personal connections with the farmers. The roastery uses low emission equipment at its Berkeley facility. Abbott brought formal sensory training and quality credentials to an operation that was already grounded in direct farm relationships.
