Sunday Espresso Blend from the Brno-based roastery Fiftybeans is exactly the kind of coffee you’ll fall in love with when you’re in the mood for a classic espresso with a full flavor, a richer body, and a pleasant juiciness. This blend was created to serve as a more conservative take on specialty coffee, so it’s bold, sweet, and wonderfully drinkable in the cup—whether on its own or in milk-based drinks. The flavor profile features candied gooseberries, marzipan, the sweetness of amaretto , and a chocolate base that beautifully ties the entire profile together. The espresso has a velvety mouthfeel, a long finish, and a pleasantly creamy texture, while the fruitier notes add energy and vibrancy to the cup.
The blend combines two distinctive coffee-growing regions, Kenya and Colombia, which complement each other perfectly. The Kenyan portion from the Kirinyaga region is based on the SL28 and SL34 varieties, known for their pronounced acidity, juiciness, and intense fruity character. It is precisely these qualities that give the espresso its livelier notes reminiscent of gooseberries or citrus. The Colombian component from the Huitaca project, on the other hand, brings greater sweetness, a rounder body, and a chocolate-marzipan character that softens and rounds out the entire blend. And that is precisely the strength of a well-crafted blend—it’s not just about combining multiple coffees, but about finding a balance between acidity, sweetness, body, and aftertaste.
Both components of the blend were processed using the washed method, which is known for its clarity and ability to highlight the natural character of individual varieties and terroirs. After harvesting, the pulp is removed from the cherries, which are then washed and dried under controlled conditions. This process helps preserve a clear flavor profile, clean acidity, and precisely defined notes in the cup. In Sunday Espresso, the washed processing beautifully highlightsthe juiciness of the Kenyan component and the sweet elegance of the Colombian part, without the coffee tasting heavy or overroasted. The result is an espresso with a thick crema, velvety body, and a long, sweet aftertaste that works great in a classic espresso, as well as in a cappuccino or flat white.