Coffees Archives - Le Petit Roast

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Le Mantissa – Brazil

Price range: $20.00 through $54.00

For the curious.

Everything behind the cup.

The beans

Origin

Brazil

Region

Sul de Minas, Minas Gerais

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. The aroma comes first — chocolate and hazelnut — then opens up on the palate with caramel and a quiet vanilla finish. 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 dry inside the fruit, which means they keep more of its sugar. More sugar means they brown faster and burn easier — so 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 / 100

specialty grade

0 Specialty · 80 100

The SCA score is the global standard for grading coffee quality. Certified Q-graders cup each lot and rate it on aroma, flavor, body, acidity, and balance. Commercial coffee typically scores 60–70. Specialty grade starts at 80. Mantissa scored 83 — a clean, well-balanced cup with no defects.
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The Espresso Blend

Price range: $20.00 through $54.00

For the curious.

Everything behind the cup.

The beans

Origins

Brazil, Colombia, Uganda, Sumatra

Composition

Two Arabicas, one Robusta, one wet-hulled Sumatran

Brazilian

Mantissa — Minas Gerais, natural

Colombian

Le Fort — Huila, washed

Robusta

Uganda, grown at elevation

Sumatran

Caturra, wet-hulled

Roast

Dark

Best for

Espresso, milk drinks, moka pot

Brew guide

L'Espresso is your all-day coffee. Four origins, one cup: Brazilian sweetness from Mantissa, Colombian caramel from Le Fort, Ugandan Robusta for a proper crema, Sumatran wet-hulled for body. The cup is balanced — nothing fights, nothing pulls ahead. Chocolate-caramel sweetness up front, a full round body, and a soft crema that holds. Where it really comes alive is in milk drinks — lattes, cortados, cappuccinos, flat whites. The blend is built to hold its shape through steamed milk without going thin. Pull it as espresso or brew it in a moka pot. Either way, it delivers.

Roast approach

Roasting a blend is a different game. Four origins with four different densities, four rates of development, one roaster — and for L'Espresso, one batch. We blend the green beans first, then roast them all together the way classic Italian espresso has always been made. The Brazilian natural wants to run fast. The Colombian washed is slower. The Ugandan Robusta is the hardest of the four. The Sumatran wet-hulled is soft and porous — it came out of the hull wet and roasts differently. The whole batch goes to the edge of second crack. The job isn't to perfect each bean on its own terms. It's to find the one profile where all four meet and the cup tastes like L'Espresso.

The Robusta question

Why Robusta?

on purpose

Most specialty roasters won't touch Robusta. We use it on purpose. The Ugandan Robusta in this blend comes from the species' native home — Robusta still grows wild in Uganda's rainforests — and it's cultivated at elevation, which puts it in a class most commercial Robusta will never reach. It brings two things no Arabica can: a proper crema and the structural backbone a real espresso needs. Used right and in the right proportion, it doesn't dominate — it holds the blend together. The best Italian espresso blends have always included Robusta. We're not hiding it. It's one of the reasons this blend works.
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Rated 5.00 out of 5

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Le Fort – Colombia

Price range: $21.00 through $57.00

For the curious.

Everything behind the cup.

The beans

Origin

Colombia

Region

Huila

Source

Regional blend

Altitude

1,500–1,800 m

Variety

Castillo, Colombia, Caturra

Process

Washed, sun-dried

Brew guide

Le Fort is built for strong drinks. Espresso first — this is where it sings, pulling thick and rich with cocoa up front, molasses behind, and a finish that holds its ground with milk. Moka pot, French press, anywhere you want body and backbone. It also brews clean as filter if that's your thing, just know you're leaving some of what it's for on the table. This is dark roast done right: intense without being burnt, rich without being heavy. If you came up on dark roast and wondered what "better coffee" might taste like, start here.

Roast approach

Dark, with restraint. "Dark roast" means different things to different roasters. For most commercial coffee, it means pushing past the bean's character until everything tastes the same — charred, bitter, one-dimensional. We take the roast deep, but pull it before that line. The goal is to keep the cocoa and molasses the Huila region is known for while building the body and boldness a dark roast should have. Deep color, full sweetness, no burnt edges. The cup should taste like dark-roast coffee, not like charcoal.

SCA score

84 / 100

specialty grade

0 Specialty · 80 100

The SCA score is the global standard for grading coffee quality. Certified Q-graders cup each lot and rate it on aroma, flavor, body, acidity, and balance. Commercial coffee typically scores 60–70. Specialty grade starts at 80. Le Fort scored 84 — a clean, well-balanced cup. Dark roast done without cutting corners.
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Decaf Le Calme – Mexico

Price range: $22.00 through $59.00

For the curious.

Everything behind the cup.

The beans

Origin

Mexico

Region

Chiapas

Source

Community lot

Altitude

900–1,800 m

Variety

Bourbon, Caturra, Catuai

Process

Washed, Sugar Cane EA decaf

Brew guide

Le Calme works with everything. Espresso, drip, French press, pour-over — no method loses. It's your evening cup, your second pot of the day, or your all-day coffee if you're cutting back on caffeine. It behaves closer to a regular coffee than any decaf you've tried. In milk drinks, it 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 Sugar Cane 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.

Sugar Cane decaf

99.9%

caffeine-free

no chemicals, no compromise

Most decaf uses industrial solvents that strip flavor along with caffeine. Le Calme is decaffeinated using ethyl acetate naturally derived from fermented sugarcane — 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 caffeine is gone. The coffee stays.
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Rated 5.00 out of 5

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Racine – Ethiopia

Price range: $23.00 through $62.00

For the curious.

Everything behind the cup.

The beans

Origin

Ethiopia

Region

Yirgacheffe

Producer

Biru Bekele

Source

Single origin

Altitude

1,904 m

Variety

Heirloom

Process

Washed

Brew guide

Racine is tea in a coffee cup. The aroma lifts with jasmine, the palate brings bergamot, and a soft honey sweetness ties it together on the finish. Light body, clean finish, no harsh edges. As espresso, it's Earl Grey first — surprising, delicious, and unlike any coffee you've had before. On filter, the cup opens into layers — jasmine, honey, and a long finish that rewards slow sipping. Drink it black; milk would cover what makes it special. A medium roast Ethiopian Yirgacheffe 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 at 1,904 meters are dense and tightly structured — the altitude gives them a fine grain that resists heat. We apply steady, patient heat to develop sweetness and body without pushing past the florals. Push too far and the jasmine disappears. Pull back too much and it tastes grassy. The window is narrow. Racine lands right in the middle: enough development for the honey to come through, enough restraint to keep the bergamot bright.

SCA score

86 / 100

specialty grade

0 Specialty · 80 100

The SCA score is the global standard for grading coffee quality. Certified Q-graders cup each lot and rate it on aroma, flavor, body, acidity, and balance. Commercial coffee typically scores 60–70. Specialty grade starts at 80, with 85+ considered exceptional. Racine scored 86 — a clean, complex cup with distinctive floral character.
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Decaf Red Plum – Colombia

$29.00

For the curious.

Everything behind the cup.

The beans

Origin

Colombia

Region

Piendamó, Cauca

Producer

Diego Bermúdez, Finca El Paraíso

Source

Single farm micro-lot

Altitude

1,960 m

Variety

Castillo

Process

Double anaerobic (with pulp), thermal shock washed, Sugar Cane EA decaf

Brew guide

Red Plum is built for filter brewing. Pour-over, V60, Chemex, AeroPress, batch brew — all of them let the plum and red berries come through clearly, with a clean acidity and milk chocolate sitting subtle in the background. Surprising, delicious, and the last coffee you'd guess is decaf.

Before roasting, the beans go through a double anaerobic fermentation with the cherry pulp still on, using the Bermúdez family's custom Paraíso Red Fruit culture. Then a thermal shock wash (hot and cold water to lock in the aromatics), followed by dehumidified drying to stabilize the cup. Only then are they decaffeinated using the Sugar Cane process — ethyl acetate from sugar cane dissolves the caffeine while keeping the sweetness intact. If you've never had decaf that made you forget it was decaf, start here.

Roast approach

Light-medium roast, with precision. Red Plum comes from Finca El Paraíso, one of the most respected farms in specialty coffee. The Bermúdez family built the plum and berry character into the bean through their fermentation and thermal shock process before it ever reaches us. With all that complexity already there, the roast stays gentle — just enough development to open up the fruit, while the chocolate stays subtle in the background. Roasting darker would erase exactly what they spent weeks building in.

SCA score

89 / 100

exceptional decaf

0 Specialty · 80 100

The SCA score is the global standard for grading coffee quality. Certified Q-graders cup each lot on aroma, flavor, body, acidity, and balance. Commercial coffee typically scores 60–70. Specialty grade starts at 80, with 85+ considered exceptional. Red Plum scored 89 — exceptionally high for a decaf. Most decaffeinated coffees lose flavor in the process. This one didn't.