Elm Coffee Roasters is a Seattle-based roaster with two cafes in Pioneer Square and South Lake Union, focused on providing everyone with excellent coffee in a simple, unpretentious way. Now more than ever, we believe that everyone can have great coffee at home, and these two Colombian coffees are great examples of what we offer. Both of them are clean, vibrant, and well developed, and come from small South American producers, who are the cornerstone of our yearly coffee line-up. 

9 Swans Seasonal Espresso

9 Swans is selected and roasted as to be our year round espresso in our cafes, as well as a more developed option for filter drinkers. It typically rotates between Colombian and Guatemalan coffees, depending on the season. Currently, it is the Amigos del Nariño, a blend of Nariño producers. It has been a wonderful coffee to have on the bar, sweet and round with flavors of orange marmalade and milk chocolate. A perfect everyday espresso.

Origin: Nariño, Colombia

Farm/Farmer/Producer: Amigos del Nariño

Elevation: 1900 meters

Process: Washed

Varietals:  Caturra, Colombia

Tasting Notes: Milk chocolate, orange, raspberry

Brewing Recipe

In: 19g

Out: 40g

Time: 26-32 seconds

Pressure: 6 bar.

Temperature: 200F

Pre-Infusion: No

Colombia Dina Maria Quesada

Dina Maria Quesada’s coffee was purchased by our importer in a local coffee competition, held by her cooperative ASOPEP, who we’ve purchased from fairly often. They are a new organization, founded in 2013 in Planadas, which prioritizes opportunities for growth for members, protecting the environment, innovating in commercial business processes, and remaining a leader in specialty coffee worldwide. The cooperative has done amazing work building up their region and assisting women producers like Dina Maria Quesada. 

Origin: Planadas, Tolima, Colombia

Farm/Farmer/Producer: Dina Maria Quesada

Elevation: 1900 Meters

Process: Washed

Varietals:  Colombia

Tasting Notes: Raspberry, milk chocolate, raisin

Brewing Recipe

In: 20g

Out: 50g

Time: 28-32 seconds

Pressure: 6 bar

Temperature: 200F

Pre-Infusion: No

A quick note before you enjoy your espresso….

We typically let our espresso rest 10-12 days before putting it on the bar, so consider doing the same at home. If you’re in a hurry, you can approximate this resting time by pre-grinding your dose and letting it rest for up to an hour before pulling your shot. This resting time increases solubility of the coffee, but we’ve found that an hour after grinding is the maximum threshold.