Tastes like

Peanut butter, berry jam, and toffee. Toronto's house espresso for over a decade.

Rich, thick, and sweet with a sticky body and low acidity. Brazil carries the weight and the nuttiness. Guatemala adds structure and a clean brightness that holds the whole thing together.

The coffee

Butter Knife has been our house espresso for over a decade, and the formula is simple. Heavy body. Low acidity. Sweet, sticky, and reliable across every brewing method we put it through. The blend has always been built around a Brazilian foundation that delivers nuttiness and body, with a smaller component that adds structure and brightness. Swapping the structure component from Colombia to Guatemala's Huehuetenango keeps the balance exactly where it needs to be, with the added crispness and body that high-grown Guatemalan coffee is known for.

Origin

Brazil and Guatemala are two of the most consistent espresso origins in the world, and together they cover every base this blend needs. Brazil's Minas Gerais is the engine of global espresso production, producing coffees with deep body, low acidity, and a natural sweetness that pulls well under pressure. Guatemala's Huehuetenango sits in the western highlands bordering Mexico, producing high-grown coffees with crisp acidity, full body, and a toffee character that layers cleanly on top of everything Brazil is already doing. Most farmers in both regions are smallholders, and the quality that comes out of these places is a direct reflection of their work.

The blend

Carmo Estates in Minas Gerais is one of Brazil's most respected producers, and the foundation of everything Butter Knife does. The estate spans multiple farms across the Cerrado and Sul de Minas regions, processing naturally to preserve the fruit character and sticky body that makes this origin indispensable in espresso blending. The Guatemala comes through the Quetzal program, which was built around a simple principle: buy more, pay more, reward quality. Sourcing from over 3500 smallholder farmers across Huehuetenango, Quetzal gives producers consistent market access and direct feedback on quality. The Huehuetenango component brings the crispness and structure that lifts the blend and keeps the peanut butter and toffee from going flat.

Process

Two countries, two processes, one cup. The Brazil is natural, dried whole cherry on raised beds to preserve body and fruit sweetness. The Guatemala is washed: ripe cherries depulped the same day and fermented for 12 to 48 hours before being washed clean and dried on patios or raised beds. The contrast between the two is what gives Butter Knife its range.

Brew it your way

Built for espresso. Works on filter. Pull at a 1:2 ratio in 28 to 32 seconds for a thick, sweet shot with peanut butter body and a toffee finish. On filter at 1:16, the berry jam sweetness opens up and the body stays full enough to carry the cup.