94 Celcius - Covalent - Espresso Blend

Tasting notes: Dark Chocolate, Almond, Brown Sugar

Covalent was designed around the idea that two origins can create a profile greater than either component alone. The espresso blend aims for balance, harmony, and indulgence, bringing dark chocolate, almond, and brown sugar together in a smooth, creamy cup. Its comforting sweetness and rounded texture work well as a straight espresso and remain present in flat whites and lattes.

The current composition combines 70% Yellow Bourbon from Poliana Pereira at Fazenda Chapadão in Brazil’s Alta Mogiana region with 30% washed Catuai, Bourbon, and Catimor from Nima Aleydy Juarez at El Roble in San Ignacio, Peru. The Brazilian component grows at 1,120 metres and the Peruvian component at 1,719 metres. Together they reflect 94 Celcius’s focus on responsible sourcing and complementary seasonal lots.

Quantity:	300g	Origin:	Brazil/Peru
Region:	Alta Mogiana/San Ignacio	Farm:	El Roble/Fazenda Chapadão
Process:	Washed	Variety:	Catuai, Bourbon, Catimor, Yellow Bourbon
Altitude:	1,120–1,719 m	Roast level:	Medium-Dark
Brew method:	Espresso	Roast date:	August 20, 2026