TK Espresso

This version of TK Espresso showcases a trio of coffees from some of our favorite coffee-growing regions. The highlight is a stunning natural (or dry-processed) coffee from Kayon Mountain Estate, an exceptional farm located in Ethiopia’s Guji region. This farm is owned and operated by Ismael Hassen Aredo, who provides training for 140 nearby smallholder farmers, helps finance social initiative projects such as the construction of schools, and plans to build a bridge across the Sawana River to make the walk to school for the children of the community more safe. Kayon Mountain’s high altitude puts stress on the coffee trees, and the colder climate slows the growth cycle. As a result, the cherries mature slowly, becoming small, dense, and packed with flavor. After harvesting, natural processed coffee is dried with the cherry still intact, imparting vibrant fruit-forward notes to the coffee.

Next, TK Espresso features a sparkling wet-process coffee from Kenya. This processing method, also known as the ‘washed’ method, is more involved than dry processing. After harvesting, the skin of the coffee berry is removed, and the pulp-covered seeds are placed in fermentation tanks for a day or two. The loosened fruit mucilage is then washed off the beans using fresh water before being laid out on raised screen beds to dry in the sun. The flavor profile of this Kenyan coffee brings bright, sweet citrus notes, which beautifully complement the berry-like character of the dry-processed Ethiopian coffee.

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. The coffee contributes depth and body to TK Espresso that rounds out the blend’s more fruit-forward and nuanced components.

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.