null Take me straight to the main attraction
Extract Coffee Roasters Original Espresso - Ethically sourced coffee - Product

In the Cup

Caramel, Cocoa, Hazelnut

Minas Gerais, Brazil / Santa Ana, El Salvador / Kiambu County, Kenya
Brazil: Catuai, Mundo Novo and Bourbon El Savador: Red Bourbon & Pacas Kenya: Ruiru 11, SL28, K7, Batian
Brazil: Natural / El Salvador: Honey / Kenya: Washed
Drinking Guide:
18g finely ground coffee in, for 36g espresso out (a double shot) and a shot time of 25 to 30 seconds.

At Extract, we’re specialists in curating flavour, constantly seeking the finest beans and refining our techniques to achieve the perfect cup profile. We're dedicated to enhancing the quality and taste of your coffee alongside supporting positive change within the supply chain.

Original is at the heart of Extract Coffee Roasters. The ideal entry into the world of speciality coffee, this is our take on the perfect house blend.

Crafted from our exclusive Brazilian blend for fruity, non-acidic notes, complemented by sweet jammy tones from El Salvador, and finished with a light touch of sparkle from Kenya.

More about Original

First up, our exclusive Brazilian blend delivers a rounded stone-fruit flavour. Think intense dried fruit and chocolate vibes, topped off with a super sweet, clean finish and a hint of raisin.

Extract Coffee Roasters Exclusive Braziliant Blend

Tommy, our head roaster, has been working closely with the quality team in Brazil to hone in on what this perfect profile looks like. At each stage of the journey, from the buying station to the warehouse, samples are taken and meticulously evaluated to ensure they meet our exacting standards. Whether checking for defects or assessing the aroma and flavour profile, the quality team works hard to curate that perfect flavour.

Extract Coffee Roasters Exclusive Brazilian Blend

Next, a honey-processed lot from Cafe Tuxpal in El Salvador delivers a hit of jam-like sweetness. To curate the exact flavour we were after, we worked with the team to create a bespoke honey process, allowing the fermentation to add a complex sweet note.

Extract Original Espresso - Cafe Tuxpal El Salvador

Cafe Tuxpal is a collection of seven farms on the Santa Ana Volcano in the Apaneca Ilamatepec mountain range in El Salvador. The farms have been in the same family for six generations. Over 1000m above sea level, the Café Tuxpal farms sit in an unusual microclimate. Dry winters, warm summers and fertile, volcanic soils create the perfect growing conditions for a truly epic coffee.

Extract Original Espresso - El Salvador Cafe Tuxpal

To finish our Original blend, we wanted to add a bit of punch (and a touch of sparkle). The hunt for this took us to Kenya, known for fruity light-bodied coffees. Not just any Kenyan would do, however, we needed the right one; specifically the single estate Mchana in Kiambu County.

Extract Orignal Espresso - Kenya Kiambu

Here is where we found the perfect cup profile to finish the Original blend.

Kiambu County sits just next to Kenya’s capital city, Nairobi, and is a coffee powerhouse - home to Kenya’s largest coffee plantation, Mchana Estate. Once the cherries are picked they go through wet processing, where they are de-pulped, fermented and washed before drying in raised beds in the sun.

Extract Original Espresso - Kenya Kiambu County

Meet the Roasters

Extract Original is always roasted on Bertha, a 120kg Probat coffee roaster which we rescued from Bosnia and lovingly rebuilt over a period of 4 years. 

When we found Bertha she was a pile of rusting parts on the ground. With no inventory (and significant language barriers!) we decided to take a risk and go for it! 

Over the next four years we slowly rebuilt the machine which is now the heartbeat of roastery life today. An afterburner was added to eliminate VOCs from our emissions (that's cleaner air for our community). Parts were replaced and the machine itself now runs 60% more efficiently than when originally built 30 years ago.



Write a Review

How to brew Original

18g finely ground coffee in, for 36g espresso out (a double shot) and a shot time of 25 to 30 seconds.

View Brew Guide

Illustration of various brewing methods