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.
WATCH OUR FRIEND JOEY BREW A DOUBLE SHOT OF BUTTER KNIFE ESPRESSO AT HOME:
ABOUT THE BLEND
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.
Huehuetenango is home to the quetzal, which is the national bird of Guatemala. Quetzal is also the official currency of Guatemala and symbolizes freedom in the Mayan culture. Native species like the quetzal thrive in coffee-growing environments, with many farms being surrounded by shade-producing trees.
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.
Our importer works closely with their partners to create our lots through marathon cuppings, meticulous record-keeping, and the promise of higher premiums for better quality. Producers from farms of all sizes bring their coffee to be cupped. Whether they bring 2 or 200 bags, their coffee is sampled and scored, ensuring we get the best available beans.
Huehuetenango is considered a coffee economy. Our importer has told us that around 80% of the population makes its living from coffee either directly or indirectly. These farmers and producers are professionals, and we respect their work because they provide us with delicious, quality coffee beans.
Coffee came to Guatemala in the late 18th century. European immigrants were encouraged by the Guatemalan government to establish plantations. Seeds and young coffee plants were distributed by the government, and by the late 1800s, Guatemala was exporting more nearly 300 million pounds of coffee annually.
A large percentage of Guatemala’s population identifies with one of more than 20 officially recognized indigenous groups. Most farmers are smallholders who are either working independently of one another or formally working in cooperative associations.
In 1960, coffee growers developed a union, which has since become the national coffee institute Anacafé, a research centre and financial organization that provides loans and supports growers throughout the various regions.
Starting in 2012 and lasting for several years, an outbreak of coffee-leaf rust proved a tremendous obstacle for coffee production in the country, reducing yields by as much as 25% and causing the government to declare a state of emergency. Anacafé has been working closely with World Coffee Research on various trials and research that will hopefully result in future protection and prevention of similar outbreaks and provide more productive harvests for the smallholder farmers.
Grab yourself a cup of the good stuff, and you'll see why we think it tastes so fresh and so clean.