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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


REGION: Huehuetenango
FARM: Various smallholders
VARIETY: Bourbon, Cattura, Catimor
ALTITUDE: 1600 - 1800 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.


Huehuetenango is probably the most famous coffee region in Guatemala and has the highest altitudes in the country. Crisp, full-body, and toffee sweetness mark this coffee. Huehuetenango tends to be the most fruit-forward region in the country and can be the most complex of what Guatemala offers.

High-grown, hard-bean coffees from Guatemala are a staple offering for us. The crisp, full body, and toffee sweetness found in these coffees make them valuable as approachable and affordable single-origin brews

The Washed process varies greatly across the growing regions of Guatemala due in large part to the different terroir and terrain that exists from place to place there, but for the most part the primary difference in style is in the length of time that the coffee is allowed to ferment.

Generally speaking, coffee is picked ripe and depulped the same or the following day, then allowed to ferment for anywhere between 12–48 hours, depending on the climate. The coffee is then washed clean of its mucilage and spread on patios or raised beds to dry.

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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