Sweet Citrus, Milk Chocolate, Cherry
A portion of proceeds from every bag sold will go to the Keller Restaurant Relief Fund, a nonprofit charity supporting hospitality professionals. Launched by Chef Thomas Keller, the Fund aids those facing financial crisis due to the current pandemic. One dollar for every 12oz. bag and two dollars for every 2lb. bag.
TK Espresso $18.00
Ethiopia, Kenya, Colombia
A foundation of milk chocolate and caramel with background notes of sweet citrus and cherry.
Berries, Chocolatey, Nutty
Equator has the honor of collaborating with Chef Thomas Keller and his team to revise his popular namesake espresso blend, "TK Espresso". This espresso blend is served at Chef Keller’s restaurants and bakeries, including Bouchon Bakery and his fine dining restaurants The French Laundry and Per Se. A portion of proceeds from each bag sold of TK Espresso will go to the Keller Restaurant Relief Fund, a non-profit dedicated to supporting furloughed culinary professional impacted by the COVID-19 pandemic. One dollar for every 12oz. bag and two dollars for every 2lb. bag.
This new version of TK Espresso features a trio of coffees from some of our favorite growing regions. The star of the show is a beautiful dry-processed coffee from southern Ethiopia’s Guji region. The method of dry-processing, also known as the “natural” method, is nearly as ancient as coffee drinking itself. After ripe coffee fruit is harvested, the berries are spread out on raised screen beds to dry in the sun naturally. Once dry, the fruit is removed to reveal the coffee bean (actually a seed) within. When processed well, as with the coffee we use in the TK Espresso blend, the flavors of dry-process coffee are intensely fruity. This lot in particular shows flavors of strawberries and cream and adds a degree of smoothness that balances the other components in the blend.
The next coffee in TK Espresso is a sparkling wet-process coffee from Kenya. With 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 lot, this one from Colombia. The coffee rounds out the blend by adding silky notes of bittersweet chocolate and spice. The coffee comes from a cooperative Equator has been working with for many years called Cooperativa de los Andes, which is based in the Antioquia growing region. Like all of the components in TK Espresso, this coffee is grown by smallholder farmers.
TK Espresso is more than the sum of its parts, together the coffees in this blend create a shot of espresso that is chocolaty with flavors of roasted nuts, sweet citrus and cherry. As in the past, we have worked with Chef Keller to develop a flavor profile that that is rich and complex, one that can stand on its own but also tastes great in milk. We find that TK Espresso tastes particularly good in cappuccinos and caffè lattes, where the flavors sweeten somewhat, and the fruit character emerges, especially in the aroma.