Jaguar Espresso | Award-Winning Espresso | Certified Organic Espresso | 12oz Bag of Whole Espresso Beans | Equator Coffees

Jaguar Espresso | Fair Trade Espresso | Certified Organic Espresso | Dark Roast Espresso | Tastes like hazelnut, chocolate, apricot | Equator Coffees

Jaguar Espresso | Fair Trade Espresso | Certified Organic Espresso | Dark Roast Espresso | Dark Roast Espresso | Equator Coffees

Jaguar Espresso | Fair Trade Espresso | Certified Organic Espresso | Dark Roast Espresso | Coffee Back Backdrop | Equator Coffees

Jaguar Espresso | Award-Winning Espresso | Certified Organic Espresso | 2lb Bag of Whole Espresso Beans | Equator Coffees

Jaguar Espresso | Award-Winning Espresso | Certified Organic Espresso | 5lb Bag of Whole Espresso Beans | Equator Coffees

Jaguar Espresso Fair Trade Organic

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A complex espresso blend that combines organic and Fair Trade certified coffees from the world’s major growing regions, Jaguar takes a new world approach to a traditional-style espresso.

Our goal is to develop flavors of fruit, dark chocolate and spice that result in an espresso sweet enough to taste great on its own, while maintaining enough richness and intensity to stand up to milk.

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Size

cecom-special

12oz

save 15% per oz

2lb

Flavor Profile

Origin
Peru, Ethiopia, Indonesia
Tasting Notes
Flavors of bittersweet chocolate, baking spices, apricot and hazelnut.
Roast Level

Light Med Lt Med Med Dark Dark

Origin Story

Cooperativa Agrícola de Servicios Múltiples Norandino (Peru)
Ismael Hassen Aredo (Ethiopia)
Permata Gayo (Indonesia)

Jaguar Espresso is built on a foundation of fully washed Latin American coffees. Like most agricultural products, coffee is seasonal. To ensure freshness year-round, we rotate origin countries throughout the crop cycle—always including a component that delivers clarity and sweetness. In this season’s blend, that role is filled by a coffee produced by members of Cooperativa Agrícola de Servicios Múltiples Norandino, is an umbrella cooperative formed to support three regional cooperatives called CEPICAFE, CENFROCAFE, and Sol y Café. Combined, these organizations have approximately 7000 producer-members who cultivate 25,000 acres of coffee in the regions of Piura, Cajamarca, Amazonas and San Martin. Preparing coffee for export produced through these regional and local cooperatives is all coordinated through Norandino, which ensures traceability and quality control throughout the post-harvest process. Norandino boasts one of the most state-of-the-art dry mill operations in Northern Peru along with a fully staffed and SCA certified cupping lab equipped to cup through thousands of samples and identify the potential for every coffee that is received.

To add complexity, we blend in a natural-processed coffee from Ethiopia’s Guji region. The natural, or dry, processing method doesn’t require as much water. After harvesting, whole coffee cherries are left to dry intact on the beans, imparting distinct fruity notes and contributing to the espresso’s creamy texture.

We complete the blend with a wet-hulled coffee from the Permata Gayo Cooperative, located in Sumatra’s Aceh Region. This coffee adds classic Sumatran depth, with a rich body and spicy undertones—rounding out the blend into a bold, full-flavored espresso.

Altitude

3,600 - 7,380 feet

Variety

Various

Processing

Washed, Natural, Wet-Hulled

Why We Love This Coffee

Jaguar is a complex espresso blend that combines coffees from some of the world’s major growing regions. With this blend we take a new world approach to a traditional-style espresso, developing flavors of fruit, dark chocolate and spice that result in an espresso sweet enough to taste great on its own, while maintaining enough richness and intensity to stand up to milk.

While there are many variables that contribute to dialing in espresso, here are the parameters that have been yielding the best results in our lab:

1:2 coffee to water ratio in 25 seconds.