TK Espresso

This version of TK Espresso features a trio of coffees from some of our favorite growing regions. The star of the show is a beautiful natural, or dry-processed coffee grown in the Bombe Mountains of Southern Ethiopia. Bombe’s high altitude stresses the coffee tree, and the colder climate slows the growth cycle. The result is a slowly matured cherry that is small, dense, and packed with flavor. After harvesting, natural processed coffee is dried with the coffee cherry fully intact, imparting distinct fruit-forward flavors into the coffee.

The next coffee in TK Espresso is a sparkling wet-process coffee from Kenya. This style of processing, also known as the “washed” method, is a bit more involved than the dry-process. After harvesting, the skin of the coffee berry is removed, and the pulp laden seeds are transferred to fermentation tanks for a day or two before the loosened fruit mucilage is washed off the bean using fresh water. The beans are then placed on raised screen beads to dry in the sun. The flavor that this Kenya coffee brings to TK Espresso is bright-toned, sweet citrus that really helps bring out the berry-like character of the dry-processed Ethiopia coffee mentioned above.

The last coffee in the blend is another wet-process coffee, this one from Colombia. Grown by members of Cooperativa de Caficultores del Cauca in partnership with the Federación Nacional de Cafeteros de Colombia (FNC), an organization that promotes the production and exportation of Colombian coffee, this coffee contributes depth and body to TK Espresso.

A portion of proceeds from each bag sold of TK Espresso will go to Ment'or BKB Foundation - a nonprofit foundation that aims to educate and inspire excellence in young culinary professionals and champions the diversity and creativity of the traditions and quality of cuisine in America.