Origin - Brazil, Honduras & Vietnam Power Creamy Cafe Latte

We source latte coffee beans from Brazil, Honduras, and Vietnam - origins known for consistency, body, and sweetness in milk. Brazilian Arabica brings chocolate and nut notes. Honduran high-altitude Arabica adds structure. Vietnamese Robusta contributes strength and crema, essential for Italian coffee in milk drinks.

Blend - Arabica for Flavor, Robusta for Strength

We design a purposeful Arabica–Robusta bean blend. For creamy cafe latte, we avoid single origin coffee blends. Our Arabica beans blend delivers rich flavor, natural sweetness, and coffee oils. Robusta adds intensity, thicker crema, and enough strength so the espresso doesn’t vanish in milk. This is classic Italian espresso logic applied to consistently source authentic Italian café latte beans.

Growing Conditions - High Altitude Means Natural Sweetness

We select perfect latte beans fro High-Altitude plantations. Growing coffee beans at higher elevations slows bean development, allowing more natural fruit sugars to form. During roasting, those sugars caramelize into a flavor profile, rich in caramel, vanillla, and honey notes - key for creamy latte with depth without bitterness.

Natural Processing for Full Body & Luxurious Crema

For Latte, we love oil-rich beans. Naturally processed beans retain more oils and sugars. Natural coffee oils build body, stabilize crema, and soften bitterness, especially important for latte macchiato where espresso is poured into milk.

Italian Roast - Turning Beans into Creamy Latte Comfort

We roast espresso to balance with milk and deliver smooth body with caramelized depth. Italian coffee roasting focuses on caramelizing natural coffee sugars into vanilla and honey notes. This roast profile traditionally favors balance, sweetness, and comfort over brightness.

Medium-Dark - Where Natural Sugars become Caramelized Crema

We swear by a medium-dark roast for full bodied caramel crema. Roasting medium dark caramelizes sugars into notes of caramel, vanilla, and honey. Light or blond roasts taste sour in milk because there simply is not enough time to fully develop coffee flavors. Dark roasts taste burnt. Medium-dark is the sweet spot.

Slow Roasting - Intensity without Burn. Sweetness without Sour.

Slow roasting allows maximized caramelization. A slow roast allows sugars to turn into caramel without burnt notes whilst still delivering the right intensity to balance with milk. Slow roasting avoids harsh or smoky notes while preserving sweetness.

Small Batch Roasting - To Customize for Your Coffee Order

Each batch is roasted with intention - For Your Order. We roast in small batches to customize each roast to fit your order - and to match your brewing method. Latte beans roasting requires time to develop enough intensity to balance with milk and get those caramelized taste notes that coffee lovers crave.

Grind Size Accuracy - The Right Grind Size to Avoid Bitterness

Ground to ~300 microns, slightly finer than standard espresso grounds. This produces enough strength and sweetness to stand up to milk without bitterness.

Grind Size Consistency - More Uniform Espresso Grounds for More Taste

Over 98% particle consistency, preventing over- and under-extraction from happening in the same cup. This is where creamy latte is born.

Grind Process - Why Professional Grinders Win

We use professional burr grinders, the same standard trusted in Italian espresso bars. Most home grinders simply can’t achieve the precision and uniformity required to extract Peak Flavor Coffee from your espresso machine.

Fresh Roasted To-Order - A Fresh Brew Comes from a Fresh Roast

It's impossible to extract a fresh brew from your espresso machine if you dont have a fresh roast to start with. That's why we only start roasting when you order and ship that same day.

How Fresh Is Coffee on Arrival?

We usually roast within 1-2 days of your order and ship that same day. Your coffee arrives about eight days after the roast. Fresh enough to extract peak flavor with ease. This matters even more for espresso grounds, which oxidize faster than whole beans.

Fresh coffee means better crema and more natural sweetness. Or creamy latte with luxurious caramel crema.