Coffees Archives - Le Petit Roast

Le Calme decaf coffee product card — chocolatey, light, guilt-free. Medium-dark roast from Mexico Chiapas. Espresso, filter, and milk drinks.

Decaf Le Calme – Mexico

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THE BEANS

Origin	Mexico
Region	Chiapas
Source	Community lot
Altitude	900 – 1,800 m
Variety	Bourbon, Caturra, Catuai
Process	Washed
Decaf Method	Sugarcane (Ethyl Acetate)

BREW GUIDE

Le Calme works with everything. Espresso, drip, French press, pour-over. It's your guilt-free evening cup, your second pot of the day, or your all-day decaf coffee if you're cutting back on caffeine. It behaves closer to a regular coffee than any decaf you've tried. In milk drinks, this Mexican decaf holds its character the same way our caffeinated roasts do. No compromise, just coffee without the jitters.

ROAST APPROACH

Medium-dark, leaning into the sweetness. Decaf beans roast differently. The sugarcane process makes them more porous, so they absorb heat faster and the cracks are harder to read. We slow the roast down to compensate, giving it an even development that regular speed would miss. The goal is to bring out the chocolate and brown sugar that Chiapas is known for, while keeping enough structure that the cup doesn't fall flat.

SUGARCANE DECAF PROCESS

Most decaf uses industrial solvents that strip flavor along with caffeine. Le Calme is decaffeinated using a compound naturally derived from fermented sugarcane (ethyl acetate), with no chemicals added. The green beans are steamed to open their pores, the caffeine is gently dissolved out, and the beans are dried back down. The result is 99.9% caffeine-free with virtually no flavor loss. You're tasting the coffee, not the process.

Le Fort Colombian dark roast coffee product card — cocoa, molasses, bold and smooth. Espresso, filter, and milk drinks.

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Rated 5.00 out of 5

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Le Fort – Colombia

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Everything behind the cup

THE BEANS

Origin	Colombia
Region	Huila
Source	Regional community blend of small farmers
Altitude	1,500 – 1,800 m
Variety	Castillo, Colombia, Caturra
Process	Washed

BREW GUIDE

Le Fort is built for espresso, especially in milk drinks. It pulls a thick, syrupy shot with a heavy crema (that golden foam on top of a good espresso) and that cocoa-molasses sweetness front and center. This is your morning coffee, the one that kicks you into gear when you need it. Lattes, cortados, cappuccinos, flat whites: the roast level gives it enough backbone to cut through steamed milk without losing its character. Most dark roasts disappear in milk. This one doesn't. If you're brewing at home without an espresso machine, a moka pot brings out similar intensity.

ROAST APPROACH

Dark, but with a line we don't cross. We take Le Fort right to the edge of second crack (the point where beans begin popping a second time during roasting) and pull it just before. That's full caramelization: sugars have darkened, acidity has dropped away, body is at its heaviest. But the bean's own flavors are still intact. Go any further and you lose them to smoke and carbon. We read the roast through color, sound, and temperature profile, adjusting in real time. The goal is richness without destruction.

SCA SCORE

84

out of 100

The SCA score is the global standard for grading coffee quality, assessed by certified coffee tasters (Q-graders) on aroma, flavor, body, acidity, and balance. Commercial coffee typically scores 60 to 70. Specialty grade starts at 80. Le Fort scored 84, graded at import, placing it comfortably in specialty territory: a clean, well-balanced cup with no defects.

Le Mantissa medium roast coffee product card — caramel, sweet, smooth. Brazilian coffee from Minas Gerais. Espresso, filter, and milk drinks.

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Le Mantissa – Brazil

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Everything behind the cup

THE BEANS

Origin	Brazil
Region	Sul de Minas
Farm	Fazenda Mantissa
Source	Single farm
Altitude	1,100 – 1,280 m
Variety	Red Catuai
Process	Natural

BREW GUIDE

Mantissa is your all-day, any-method coffee. Espresso, filter, whatever you reach for. It pulls smooth with caramel and chocolate up front and a sweetness that stays without becoming heavy. In milk drinks, it's a natural fit: the caramel deepens, the body rounds out, and nothing gets lost. This medium roast Brazilian natural is the kind of coffee that works without making you think about it. Easy to brew, hard to get wrong.

ROAST APPROACH

Medium, slow, and patient. Natural processed beans (dried inside the fruit instead of washed clean before drying) carry more sugar, which means they brown faster and burn easier. We drop the temperature and stretch the roast, giving the sugars time to caramelize evenly without scorching. The result is a clean sweetness with no roasty edge. With a coffee from an Ernesto Illy Award-winning farm, the raw material is already exceptional. Our job is to let the farm speak.

SCA SCORE

83

out of 100

The SCA score is the global standard for grading coffee quality, assessed by certified coffee tasters (Q-graders) on aroma, flavor, body, acidity, and balance. Commercial coffee typically scores 60 to 70. Specialty grade starts at 80. Mantissa scored 83, graded at import, placing it in specialty territory: a clean, well-balanced cup with no defects.

Le Pink light roast coffee product card — hibiscus, red fruits, maple. Colombian Pink Bourbon from Cauca. Filter and cold brew.

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Le Pink – Colombia

For the Curious

Everything behind the cup

THE BEANS

Origin	Colombia
Region	Piendamó, Cauca
Producer	Wilton Benitez, Granja El Paraíso 92
Source	Single farm micro-lot
Altitude	1,900 – 2,100 m
Variety	Pink Bourbon
Process	Washed, Thermal Shock

BREW GUIDE

Le Pink is meant to be tasted, not masked. Pour-over and filter bring out the full spectrum: hibiscus, red fruits, maple sweetness. Cold brew unlocks a different side, smoother and more delicate. After fermentation, the beans go through Wilton's thermal shock process, washed in hot then cold water to seal in the flavor compounds before drying. This Colombian light roast is built for the person who wants to taste what specialty coffee can actually be. No milk, no sugar. If you've never had a coffee that changed how you think about coffee, start here.

ROAST APPROACH

Very light. We barely touch this one. Just past first crack (the point where beans begin popping during roasting) and we stop. At this level, the heat has developed the sugars but hasn't begun to overpower the bean's natural character. With a Pink Bourbon coffee this rare, our job is to stay out of the way. Every degree matters: too far and the florals collapse, the fruit dulls, and you're left with a generic light roast instead of something extraordinary. We roast for flavor, not color.

SCA SCORE

88

out of 100

The SCA score is the global standard for grading coffee quality, assessed by certified coffee tasters (Q-graders) on aroma, flavor, body, acidity, and balance. Commercial coffee typically scores 60 to 70. Specialty grade starts at 80. Le Pink scored 88, graded at import. At this level, evaluators don't just mark it good. They write specific tasting descriptors. This is a coffee with a signature.

Racine medium roast coffee product card — tea, floral, mild. Ethiopian coffee from Oromia. Espresso and filter.

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Rated 5.00 out of 5

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Racine – Ethiopia

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Everything behind the cup

THE BEANS

Origin	Ethiopia
Region	Yirgacheffe, Oromia
Producer	Biru Bekele
Source	Single origin
Altitude	1,904 m
Variety	Heirloom
Process	Washed

BREW GUIDE

Racine works beautifully as espresso or filter. As espresso, the tea-like quality comes through clean, with florals in the finish. On filter, the cup opens up: more transparency, more layers, and a softness that rewards slow sipping. This medium roast Ethiopian Yirgacheffe coffee is an all-day cup for anyone who wants something refined without being fussy. Easy to brew, easy to love.

ROAST APPROACH

Medium roast, with a focus on clarity. Washed Ethiopian beans are dense and tightly structured from the high altitude, so we apply steady heat to develop the body without losing the florals. Push it too far and the tea-like character disappears. Pull back too much and it tastes grassy. The window is narrow. We roast Racine to land right in the middle: enough development for sweetness and body, enough restraint to keep the florals intact.

SCA SCORE

86

out of 100

The SCA score is the global standard for grading coffee quality, assessed by certified coffee tasters (Q-graders) on aroma, flavor, body, acidity, and balance. Commercial coffee typically scores 60 to 70. Specialty grade starts at 80. Racine scored 86, graded at import, placing it well into specialty territory: a clean, complex cup with distinctive floral character.

L'Espresso dark roast blend product card — dark chocolate, caramel, audacious. Espresso, filter, and milk drinks.

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The Espresso Blend

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Everything behind the cup

THE BEANS

Origins	Brazil, Colombia, India
Type	Blend (Arabica + Robusta)
Process	Mixed (Natural / Washed)

BREW GUIDE

L'Espresso is your all-day coffee. Brazilian natural sweetness, Colombian caramel, and Indian intensity in every shot. It pulls thick with dense crema (that golden foam on top of a good espresso), heavy body, and a chocolate-caramel sweetness that holds from morning to night. Where it really comes alive is in milk drinks: lattes, cortados, cappuccinos, flat whites. This espresso blend is engineered to cut through steamed milk and still taste like something. Pull it as espresso or brew it in a moka pot. Either way, it delivers.

ROAST APPROACH

Roasting a blend is a different game. Three origins, three densities, three rates of development. The Brazilian natural absorbs heat fast, the Colombian washed is denser and slower, and the Indian Robusta is the hardest of the three. We roast each to the edge of second crack (the point where beans begin popping a second time during roasting) but getting them all to land at the same level of caramelization takes constant adjustment. Color, sound, temperature profile, all in real time. The goal is one unified flavor, not three competing ones.

WHY ROBUSTA?

Most specialty roasters won't touch Robusta (the other main species of coffee, known for its intensity and crema). We use it on purpose. The Indian Kaapi Royal AA in this blend is a washed, high-grade bean grown at elevation that brings two things no Arabica can: thick, persistent crema and a punch that gives espresso its backbone. Without it, the shot is pretty but flat. With it, you get the body, the crema, and the character that makes a real espresso. The best Italian espresso blends have always included Robusta. We're not hiding it. It's the reason this blend works.

Decaf Le Calme – Mexico

For the Curious

THE BEANS

BREW GUIDE

ROAST APPROACH

SUGARCANE DECAF PROCESS

Le Fort – Colombia

For the Curious

THE BEANS

BREW GUIDE

ROAST APPROACH

SCA SCORE

Le Mantissa – Brazil

For the Curious

THE BEANS

BREW GUIDE

ROAST APPROACH

SCA SCORE

Le Pink – Colombia

For the Curious

THE BEANS

BREW GUIDE

ROAST APPROACH

SCA SCORE

Racine – Ethiopia

For the Curious

THE BEANS

BREW GUIDE

ROAST APPROACH

SCA SCORE

The Espresso Blend

For the Curious

THE BEANS

BREW GUIDE

ROAST APPROACH

WHY ROBUSTA?

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