Morocco - home of unique cuisine, spices and most everything delicious! Len was enamored with the Moroccan Espresso served to him at the Marrakesh Express coffee shop many years ago, and managed to wheedle the recipe out of the barista, including the spices and the secret ingredient of a flower essence.
With sharp spices like nutmeg and cinnamon and the flower blossom water with its fabulous fragrance, this is a cup of coffee that one of our regular Open House patrons told Len "This is simply the best espresso I have ever had!". It defies description and seems unlikely, but it's a time-honored approach to making sharp, fragrant, slightly bitter espresso that demands more than one cup.
8 ounce bags. Choose either Espresso grind or whole bean. This blend of Santa Izabel, Nicaragua Jinotega beans and peaberry Robusta is high in crema and body.
High Value for the price!!
One of the best coffee's I've had.. and I'm a coffee snob.. not like a Seattle one though.. lol
Posted by Michael S Johnson on Jun 29th 2022
Year round favorite
This coffee transitioned me to drinking black coffee. It's just that good all on its own. No milk, no cream, no sugar, no monkfruit, no stevia...just the coffee.
Posted by Mel on Mar 29th 2022
From Brazil to Marrakesh
Chocozilla and Mocharagua were on the menu for the last month. Today I traveled to Morocco on the Marrakesh Express and will be staying awhile. MMM this is good. Reading Len's flavor profile for the Marrakesh Espress(o) I wasn't sure I would be on board, but I am. I'm trying the drip grind, and it's fine enough that the coffee has plenty of extraction time without generating off flavors. The spices add a highlight. Without the written description I wouldn't be able to identify them, but I am not an expert....In short, don't think this coffee resembles the traditional Fall coffee served in chain coffee shops. Sharp, slightly bitter and big on flavor.
Posted by Mel on Sep 30th 2021
I find the Marrekesh Express(o) to be rich but not bitter. There is a hint of the floral note on my back palate, and a mild chocolate note. All in all a nice drinking coffee for any hour. I would purchase again.
Posted by JoAnn Drolshagen on Sep 16th 2021
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The Araku Valley of India
India's coffee tradition goes back 400 years or more, when a variety called Kent was first established in the Southern Hills. Arabicas predominated until the blight of 1870, when growers needed to hybridize to resistant varieties. The resultant strains had genes from Liberica and other unique, resistant species. Learn more and browse India's Araku Valley coffees here.