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Espresso Supremo is a premium single-origin Arabica medium-dark roast from Guadalupe Roastery, built specifically for espresso. The roast level sits precisely between medium and dark — far enough into the roast to develop full body and dark chocolate depth, not so far that the acidity is roasted out. The result is a dynamic, complex espresso with no trace of overwhelming bitterness: rich dark chocolate, bright green apple citrus acidity, creamy full body, excellent balance.
The green apple note is worth noting specifically — malic acid, the same compound that gives green apple its brightness, is a naturally occurring acid in Arabica coffee that medium-dark roasting preserves rather than eliminates. It’s what keeps Espresso Supremo from tasting flat or one-dimensional at this roast level. A straight shot pulls clean and complex; it also builds exceptionally well into milk-based drinks.
Available in whole bean or ground (espresso grind), 12oz or 5lb.
Grind note: The ground variant is pre-set for espresso extraction and will over-extract in a drip brewer. If buying ground, use it for espresso only.
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Roast: Medium-Dark
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Source: Single-Origin Arabica
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Tasting notes: Rich dark chocolate, bright green apple citrus, creamy full body, excellent balance
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Acidity: Average — green apple brightness preserved through roast
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Body: Full
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Format: Whole bean or ground (espresso grind), 12oz or 5lb
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Brew methods: Espresso machine (18–20g dose, 36–40g yield, 25–30 sec — pull as a straight double shot first to taste the full profile before adding milk), moka pot (full body and dark chocolate translate well, green apple brightness stays present), AeroPress espresso-style (fine grind, high pressure, short brew — chocolate and citrus balance comes through cleanly), drip/pour-over (heavier body and more pronounced chocolate than a standard medium roast — works well black)
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Roaster: Guadalupe Roastery
Espresso Supremo is the dedicated espresso SKU in the Guadalupe Roastery lineup — medium-dark roasted specifically for the extraction pressure and contact time of espresso. The green apple and dark chocolate combination is what makes it worth pulling as a straight shot rather than only in milk drinks. If you’ve been buying a dark roast espresso and finding it flat or bitter, this is the roast level that fixes both problems simultaneously.
