Eye of the Tiger Espresso | Equator Coffees
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Zoom Eye of the Tiger Espresso | Seasonal Espresso | Fruity Espresso | 12oz Bag of Whole Espresso Beans | Equator Coffees
Zoom Eye of the Tiger Espresso | Seasonal Espresso | Fruity Espresso | Tastes like raspberry preserves, cocoa nibs, french toast | Equator Coffees
Zoom Eye of the Tiger Espresso | Seasonal Espresso | Fruity Espresso | 2lb Bag of Whole Espresso Beans | Equator Coffees

Eye of the Tiger Espresso

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Eye of the Tiger is our seasonally evolving espresso blend. We work with in-season coffees to develop a blend that shows off the flavors of the component coffees in unique ways.

Our latest addition features washed coffees from Burundi and Colombia, a natural-process coffee from Panama, and a white honey processed coffee from Costa Rica.

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Flavor Profile

  • Origin

    Burundi, Colombia, Panama, Costa Rica

  • Tasting Notes

    Jammy and balanced with notes of raspberry preserves, cocoa nibs, and flavors reminiscent of French toast.

  • Roast Level

    Light Med Lt Med Med Dark Dark

Origin Story

Turihamwe Washing Station (Burundi)
Multiple Producers (Colombia)
Roger & Alex Ureña Hidalgo (Costa Rica)
Wilford Lamastus (Panama)

Presenting the latest edition of our seasonally evolving espresso blend, Eye of the Tiger. This iteration is built around a coffee that comes from a handful of villages around the town of Inzá in the Cauca Department of Southwestern Colombia. This area is just a stones throw away from the renowned Huila Department, which produces some of Colombia’s highest quality coffees. As one might expect, the quality and profiles available from Inzá can be close matches to Huila coffees, featuring flavors of dark cherry, ripe berries, and big-bodied red wine. This coffee’s deep-toned fruit flavors act as the foundation of the espresso blend.

We then added a coffee produced by women smallholder farmers located in the Ngozi Province of Burundi. The coffee was processed at the Turihamwe Washing Station, the first in Burundi to be built and owned by women. The plant processes coffee for women producers of the Burundi chapter of the International Women’s Coffee Association, the first African chapter of IWCA to become a legally recognized entity. This Bourbon variety coffee contributes spicy flavors to the espresso, perfectly complementing the fruit-forward characteristics of the blend’s other components.

A Catuaí variety coffee from the Tarrazú growing region of Costa Rica adds subtle nutty characteristics to the espresso and helps to bring all of the flavors into balance. The coffee was produced by Roger Ureña Hidalgo and his son Alex, who own and operate a handful of farms and the Santa Teresa 2000 micromill. This lot was processed using the honey or pulped-natural method, where after harvesting and pulping, trace amounts of fruit were left clinging to the beans before being transferred to raised beds for drying. As the coffee dries, the sugars in the remaining fruit becomes sticky, taking on a honey-like appearance.

We finished the blend with a coffee from Wilford Lamastus’ farm, Elida Estate. Located in the Boquete growing region, Elida Estate has been in the Lamastus family for three generations. The high elevation of the farm and microclimate of the region extends the ripening period of the coffee cherry, slowing development of the coffee seeds within. This slow maturation tends to yield denser coffee beans with more complex flavors. This Catuaí variety coffee was processed using the natural, or dry method, where the coffee is dried with the fruit fully intact. The coffee displays a great deal of sweetness and has a range of berry fruit notes that are complemented by a vibrant acidity and add complexity to the espresso.


4,600 - 6,550 feet




Washed, Natural

Why We Love This Coffee

For those unfamiliar with the Eye of the Tiger concept, we do not attempt to maintain a fixed flavor profile for this blend, as we do with our year-round espresso blends. Instead, we work with in-season coffees to develop a blend that shows off the flavors of the component coffees in ways. Eye of the Tiger is the espresso served at our Oakland and Proof Lab café locations.

This version’s component coffees culminate in an espresso that can be enjoyed on its own as well as in milk-based drinks. We will roast this version of Eye of the Tiger only as long as the blend components last.

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:

1:2.2 coffee to water ratio in 24-25 seconds.

  • Sustainably Sourced
    Sustainably Sourced

Good Coffee, Better Planet

We treasure our relationships in the global coffee community and invest in projects at origin to support our partners in their commitment to environmental sustainability and social welfare. We also invest in reducing our day-to-day impact, through initiatives like energy-efficient Loring Smart Roasters to reduce carbon emissions per batch by 80%.

As a certified B Corporation, we are a leader in sustainable practices that impact people and the planet. This third-party certification requires us to demonstrate transparency and accountability throughout our supply chain and quantify the impact our business creates for our employees, the community, and the environment. We are proud to be part of this community working together toward one unifying goal: using business as a force for good.

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