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Phantom Espresso
Phantom Espresso
Phantom Espresso
Phantom Espresso

Phantom Espresso

Regular price $0.00 $21.00 Sale

PHANTOM ESPRESSO

Signature Series

Like an energy bar packed with chocolate, sweet roasted nuts, caramelized popcorn, our signature #phantomespresso is smooth easy drinking coffee, sweet but not bitter, mild acidity that lifts up its core sweetness flavor.

Roasted to the right balance, suitable for cafe espresso, home users of #filterbrew #pourover #frenchpress and #batchbrewdrip

Suitable for cafe primary espresso and batch brew drip, home users of #filterbrew #pourovers

We like it best at a ratio of a single shot to 4oz milk, then a double shot to 8oz for best results. 

Chocolate | Ferrero | Toffee

Current in Season Crop

Farm: Finca El Tambor
Varietal(s): 100% Bourbon

Processing: Full washed & sun dried on patios

Altitude: 1,676 to 1,860 metres above sea level
Owner: Victor Calderon
Town: El Durazno
Region: Palencia
Country: Guatemala
Total size of farm: 150 hectares

Area under coffee: Approx. 75 hectares

Prizes: #7 Guatemala Cup of Excellence, 2010; #17 Guatemala Cup of Excellence, 2015; #25 Guatemala Cup of Excellence, 2017

Victor Calderon represents the 5th generation of coffee farmers from a family that has been in coffee for more than 100 years; El Tambor, however, is a relatively new addition to the rich mosaic of farms dotting this region of Guatemala, just outside of Guatemala City.

Founded as a cattle farm in the 1930s, El Tambor’s previous owner had converted the farm’s steepest, highest slopes to coffee during the 1960s. However, as price volatility worsened during the late 1980s and early 1990s, he ceased to focus on coffee farming and instead granted mineral rights to a mining company, which began speculatively mining in various locations within the farm’s 700 hectares. Throughout the 1990s, the farm was slowly abandoned apart from these exploratory excavations that is, until Victor took control of the land.

Victor bought the farm at the beginning of 2001 with the aim of moving out of Robusta cultivation (in which his family had previously specialised) and into Arabica. The bottom was falling out of the Robusta market at the time, and whileArabica wasn’t particularly stable either, he had a dream of finding a farm that lay at 1,500 metres or above so that he could specialise in high-quality, speciality Arabica production.

El Tambor means ‘The Drum’ in Spanish: it is assumed that the name comes from the sounds of an underground river pounding under the ground, making a drum-like sound. Even though the sound can no longer be heard today, Victor carries on marching to the beat of his own drum, innovating and refusing to follow the well-trodden path simply because of accepted agricultural practices. In the future, Victor and his family want to continue planting single varietal areas, focusing on new and less planted varieties, such as Amarello, Pacamara, and Amarello geisha. 

 

Let's say this is like a "first date", get to know us, our roast profile. 

Works well with Milk Alternatives

226g (half lb) | 452 (1 lb) | 904g (2 lbs) | 2.2kg  (5 lbs) Available

Best to consume in 4 - 6 weeks

Extraction Recommendations

18.5g of fine grind coffee

28-32s of extraction

40-42g of espresso liquid