Two Volcanoes Coffee Espresso Blend Review

Two Volcanoes Coffee Espresso Blend
Overall Rating
86
Flavor & Aroma (50%)
85
Freshness (20%)
88
Balance & Acidity (10%)
83
Body & Mouthfeel (10%)
85
Roaster Reputation (10%)
86
The Bottom Line
A single-origin, 100% Arabica dark roast from Guatemala, Two Volcanoes Coffee's Espresso Blend sources beans from 3 major growing regions of one of the world's most under-appreciated coffee-growing countries.
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Key Features of the Two Volcanoes Coffee Espresso Blend

Key Features of Two Volcanoes Coffee Espresso Blend

  • Roast: Dark
  • Origin: Guatemala
  • Notes: Robust, creamy, chocolatey
  • Organic: Yes

Two Volcanoes Coffee Espresso Blend Overview

This single-origin 100% Guatemalan espresso bean is roasted to bring out bold flavors without overpowering bitterness.

Sourced from from San Marcos, Antigua, and Huehuetenango, it features beans from three of the best coffee growing regions in one of the most under-appreciated coffee countries in the world.

The caffeine kick isn’t extreme like most espresso blends, which are which mainly Robusta (Two Volcanoes Espresso Blend is 100% Arabica), but it still gives you that much-needed morning pick-me-up with each savory sip.

Pros
Cons

Is the Two Volcanoes Coffee Espresso Blend for you?

Is Two Volcanoes Coffee Espresso Blend for you?

Two Volcanoes Coffee Espresso Blend Review: An In-Depth Look

Check out the Two Volcanoes Coffee Espresso Blend!

Check out Two Volcanoes Coffee Espresso Blend!

Two Volcanoes Coffee Espresso Blend
A single-origin, 100% Arabica dark roast from Guatemala, Two Volcanoes Coffee's Espresso Blend sources beans from 3 major growing regions of one of the world's most under-appreciated coffee-growing countries.

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About The Coffee Maven
bryan de luca
Bryan De Luca

I'm Bryan but most people know me as The Coffee Maven. I grew up outside Boston, Massachusetts and received my Bachelor's degree in Biochemistry from Providence College. My first introduction to coffee was during my college days, when I used it as a source of caffeine to fuel late-night study sessions, but soon I became obsessed with the chemistry of coffee. How did changes to water temperature or contact time affect its taste? Why do beans from Africa taste fruity while beans from Indonesia taste spicy? I launched The Coffee Maven in February 2017 to explore these questions and help others brew their perfect cup. Welcome to my site, and thanks for reading!

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