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Tastes like: Peanut Butter, Berry Jam + Toffee


Medium Roast: 12oz / 340g BAG

REGION: Minas Gerais
FARM: Carmo Estates
VARIETAL:  Bourbon, Yellow Bourbon, Catimor
ALTITUDE: 1100 m.a.s.l


FARM: Various smallholders
VARIETY: Castillo, Colombia
ALTITUDE: 1400 - 2000 m.a.s.l.
PROCESS: Fully Washed

Mug not included, but you can choose from our selection here

Butterknife is rich, thick, sweet, and sticky.

Butter Knife is the blend that puts us on the map. It is our house espresso blend and is used in our shops daily. It's our most popular coffee for a good reason; it's a classic coffee with a modern approach. This medium roast has been perfectly developed and used in our shops for over ten years. It embodies the traditional approach to the espresso profile, a real crowd-pleaser. 

It's a workhorse for the everyday coffee drinker and comes in a 340g and 5lb bag. Butterknife espresso is the coffee you can drink a million of and want another—an easy-to-use and drink espresso.

The best part about Butterknife is you don't need expensive equipment to get the most out of these beans.

The roast is developed with a wide range of use. You can enjoy this espresso in your filter machine or Aeropress. The result of the brew is always a rich, sticky sweet, low-acidity coffee, versatile enough for any use.

Suggested espresso recipe of 1:2 coffee to water ratio in 28-32 seconds. For filter coffee, try a 1:16 coffee-to-water ratio.

For over a decade, Butterknife has been Toronto's coffee of choice. Secure a bag if you want the taste of downtown in the comfort of your home.





The main component of our Butter Knife Blend comes from Brazil. Serra Negra, or "black mountain," is a Brazilian profile that captures the most classic flavour profile from Minas Gerais, the growing region including Carmo de Minas. This coffee is a reasonably priced workhorse, making it a staple blend component. We cup for nuttiness, low acidity, and a heavy body.

Due to the climate, growing varieties, and picking and processing styles, Brazilian Naturals also tend to express different flavours than naturally processed coffees elsewhere.

While they often show prominent fruit characteristics, the taste is closer to a coffee-cherry pulp than the blueberry and strawberry notes we see from the finest Ethiopian Naturals.

Brazil Naturals also tend to have lower acidity and heavier body or texture in the cup.

The natural process of the Brazilian beans makes a difference here. The fruit is not removed until after the beans are thoroughly dried. Microorganisms present in the fruit and the environment will create fermentation in the coffee until it is completely dried, which takes 15–25 days on average.

The result is a rich, sticky-sweet, low-acidity coffee, versatile enough for any use.
Suggested espresso recipe of 1:2 coffee to water ratio in 28-32 seconds.


Program: Women Producers 

To recognize and promote the work women do growing and producing coffee worldwide, the Women Coffee Producers project was established to highlight organizations and associations of women producers in various countries. The program aims to address the widespread wage inequity that women experience by adding a gender-equity premium on top of a base price; this premium is paid directly to the growers for use in any manner they choose. Association: Women ASMUCAFE

ASMUCAFE stands for Asociación de Mujeres Agropecuarias de Uribe, an organization of women farmers and landowners in El Tambo, a municipality within Cauca. The women's mission as an association is to improve their families' quality of life through coffee farming and to contribute positively to their community by working together and sharing resources, knowledge, and support.

The coffee, all of which is of Castillo or Colombia variety, is picked as purple (Castillo) or bright red (Colombia) cherry and undergoes a somewhat unusual “double" fermentation process, as the women describe it: First, the cherries are left in the loading hoppers for 14 hours, then they are de-pulped in the afternoons and evening hours and placed into traditional open fermentation tanks for another 10 hours. Then, they are washed three to four times before being dried in parabolic dryers or the sun for 8–12 days.

Region: Cauca

Cauca is in central-western Colombia, stretching from the Western Cordillera mountain range to the Pacific Ocean. Ocean winds and elevation result in Cauca being one of the most excellent regions of the country. The coffee in this area is grown mainly by indigenous or Afro-descendant communities.

Grab yourself a cup of the good stuff, and you'll see why we think it tastes so fresh and so clean.

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