Our philosophy is that the best farmers, the best beans, and the best roasts make the best cup of coffee. Each of our specialty flavored coffees, single-origins, and varietal blends are made from 100% Arabica coffee (except for some of our espresso blends), and packaged to order for guaranteed freshness. J.L. Hufford purchases only from the top 3% of the highest quality Arabica coffee grown. Our coffee buyers have traveled to many coffee producing countries to find and inspect some of the world's greatest coffees. To us, all aspects of buying and processing coffee are important, like adherence to rigid quality control standards. Multiple tests are conducted on the coffee samples once they are brought back to the states. Using state-of-the-art lab equipment and trained coffee cuppers, our roasters analyze many aspects of the beans: moisture percentage, the amount of defects, the bean size, and most importantly, the actual cup quality. Each coffee is rated on over 20 different taste characteristics before we purchase a single bean. Immediately after roasting the bean, the coffee is packaged into nitrogen-flushed bags. This process forces nitrogen into the package, replacing the oxygen, that would otherwise quickly age the coffee. The nitrogen preserves the wonderful flavor characteristics of fresh-roasted coffee. For flavored coffees, flavor oils are added in a cup-tested proportion such that just the right amount of each flavor is infused into the bean during the appropriate minutes of roasting. Enjoy this or any of J.L. Hufford's coffees in one of several grind sizes or whole bean.
|Name:||J.L. Hufford Italian Espresso Roast Coffee|
Good espresso, and I use in cappuccino regularly. Will likely purchase again.
Another winner here for this undermediatized source of superb beans. Now I’ve had some Italian roasts. For example, on the Upper East side of Manhattan at one famed Italian coffee destination ( 76 and Madison). Italian roast isn’t so easy because the dark electrifying unforgiving roast, which of course is perfect for cappuccino, often mutes the beans. As happened to me at the NY coffee temple mentioned above, you drink and sit scratching your head, looking for layers of flavor and complexity that just aren’t there. Bracing yes, but we gourmets need and acknowledge subtlety of flavors. Well this JLHufford roast nails it. It’s savagely dark yet retains a raisiny fruitiness. This is my go to when I want to get whacked by caffeine, which, in this day and age, is not infrequently. And of course this is worlds away from the 95% of espressos by US artisan roasters, most of which are lighter roasts that try to highlight the sweetness of the bean.