Region:Central Valley Farm:Various smallholder farmers Varietal:Bourbon, Caturra, Villa Sarchi + Costa Rica Altitude: 1100 - 1600 m.a.s.l Processing:Fully washed
Butter Knife is the blend that put us on the map. It is our house espresso blend and is used in our shops daily. It's our most popular coffee for a good reason; it's a classic coffee with a modern approach. This medium roast has been developed to perfection and used in our shops for over ten years. It embodies the traditional approach to the espresso profile, a real crowd-pleaser.
Butterknife is rich, thick, sweet, and sticky. It's a workhorse for the everyday coffee drinker and comes in both a 340g and 5lb bag. Butterknife espresso is the coffee you can drink a million of and want another—an easy-to-use and drink espresso.
The best part about Butterknife is you don't need expensive equipment to get the most out of these beans. The roast is developed with a wide range of use. You can enjoy this espresso in your filter machine or Aeropress. The result of the brew is always a rich, sticky sweet, low acidity coffee, versatile enough for any use.
Suggested espresso recipe of 1:2 coffee to water ratio in 28-32 seconds. For filter, try a 1:16 coffee to water ratio.
For over a decade, Butterknife has been Toronto's coffee of choice. If you want the taste of downtown in the comfort of your home, secure a bag now.
ABOUT THE BLEND
The main component of our Butter Knife Blend comes from Brazil. Serra Negra, or "black mountain," is a Brazilian profile that captures the most classic flavour profile from Minas Gerais, the growing region including Carmo de Minas. This coffee is a workhorse with a reasonable price, making it a staple blend component. We cup for nuttiness, low acidity, and a heavy body.
Due to the climate, varieties being grown, and picking and processing styles, Brazil Naturals also tend to express different flavours than naturally processed coffees from elsewhere in the world. While they often do show prominent fruit characteristics, the taste is closer to a coffee-cherry pulp rather than blueberry and strawberry notes we see from the finest Ethiopian Naturals. Brazil Naturals also tend to have lower acidity and heavier body or texture in the cup.
The natural process of the Brazilian beans makes a difference here. The fruit is not removed until after the beans are thoroughly dried. Microorganisms present in the fruit and the environment will create fermentation in the coffee until it is completely dried and takes 15–25 days on average.
Café Vida captures the classic profile of a washed Costa Rican coffee with up-front sweetness, mild nuttiness, and smooth chocolatey flavour. We think it tastes like candy-apple and brown butter. This is an easy-drinking roast that works well as a daily brew. This tastes great as a single origin and a companion, which is why if you're an adventurer, you will find it paired with our current Ethiopian roast for our In Bloom and Butterknife blend.
This roast from Central Valley is different than our previous offering from the Tarrazú region. This is because it's "Fully Washed," meaning the cherries are de-pulped, fermented, and washed clean. Typically in Costa Rica, washed coffees are processed using a different machine that mechanically removes the fruit material using friction instead of fermentation.
This coffee was de-pulped and placed in a fermentation tank for 12–24 hours. The time it spends in the tank depends on the pH level of the coffee. This means that each batch is carefully monitored and individually crafted. After the fermentation period, the coffee is washed using water channels and passed through a centriflux machine, which removes the excess water and expedites the drying process.
Grab yourself a cup of the good stuff, and you'll see why we think it tastes so fresh and so clean.