ACE NO.2 Espresso

We made the NO.2 Espresso push the boundaries of contemporary coffee. The espresso bridges the gap between coffee from two different worlds of philosophy.

Historically,  the classic Italian profile is defined by a thick heavy body and low acid. The Third Wave coffee espresso profile is delicate and more acidic. The NO.2 Espresso blend takes principles from both sides and is Canadas most unique blend. We use fantastic naturally processed coffees from long-standing partners. That delivers a fruity, creamy, and smooth flavour with low acidity.

The NO.2 Espresso is on the unique end of our espresso lineup. However, our NO.3 Espresso is an alternative if you want something with more richness. Our NO.1 is an excellent middle-ground option.

Brazil Paineira Rosa
Grower: Monte Carmelo, Sarava
Cultivar: Mondo Novo, Bourbon, Caturra
Region: Cerrado, Minas Gerais; Chapada, Bahia
Altitude: 1300 - 1550 MASL
Process: Natural; Pulped Natural

Honduras Finca Liquidambar
Grower: Roberto Rene González
Cultivar: Bourbon, Catuai, and Pacas
Region: Guascotoro, San José, La Paz, Honduras
Altitude: 1510 masl
Process: Pulped natural (Honey) and dried inside solar dryers that provide protection from the rain
We are happy to be buying coffee from Kivubelt again. HONDURAS FTO FINCA LIQUIDAMBAR YELLOW HONEY GRAINPRO is produced by Roberto Rene González and milled as a single farm micro-lot at RAOS (Cooperativa Regional de Agricultores Orgánicos de la Sierra) where Roberto is a member and the general manager. Roberto and his family own a 37 acre farm called Finca Liquidámbar located in the community of Guascotoro within the municipality of San Jose in the department of La Paz, Honduras. Roberto was one of the first in his community to earn a university degree. After graduating with a degree in business management, Roberto returned home to manage RAOS and to help his family run the coffee farm. Roberto is currently working to get 19 acres of his farm formally recognized as a biological reserve. The goal is for the reserve to become a destination for tourism in the area. Finca Liquidámbar provides year-round employment to 7 people and another 30 people during the harvest. Roberto, his wife Odalma and their two children partner with local schools and local organizations for road improvements and youth activities.

Ethiopia Ethiopia Halo Beriti Natural
Grower: Halo Beriti washing station
Cultivar: Wolisho, Dega
Region: yirgacheffe
Altitude: 1900 - 2150 MASL
Process: Natural
The Halo Beriti washing and drying station collects cherries from 520 neighbouring smallholders. The average grower plots are no larger than a hectare, and they sit at heights ranging between 1900 and 2150 m.a.s.l. Fermentation hours vary between 45 and 65 hours, depending on the weather. The parchment dries for 7 to 10 days. After arriving at the station, the naturals go straight to the drying beds and dry between 14 and 21 days.

Guatemala Finca Santa Clara Estate Antigua
Grower: Ricardo Zelaya
Cultivar: Villa Sarchi, Caturra, Borboncito, Bourbon, Venecia
Region: Antigua
Altitude: 1550 - 1890 masl
Process: Washed
Finca Santa Clara is located on the southern slopes of the Antigua Valley between 1550-1890 masl and is privileged to have some of the finest volcanic soils to cultivate specialty coffee. The plantation is under strict shade control allowing the coffee trees to get the exact amount of sun to produce this exquisite and aromatic Coffee. The farm is managed and owned by Ricardo Zelaya, 4th generation coffee farmer. He is committed to social projects, including the Santa Clara Scholarship Fund. The scholar recipients are chosen based on their academic performance and financial need; the scholarship covers 70% of their expenses, such as tuition, books, school supplies, and uniforms