Our roasting approach for this coffee:
Coffees for espresso brewing tend to have that bitterness most people do not like. Bitterness to me takes away from the uniqueness, sweet flavors of coffee. Here are common reasons why your espresso may be bitter
Espresso shot was poorly executed
Poor quality coffee
The roaster may have taken an approach of mainly focusing on a high drop temp
 
When I roast a coffee having chocolate, nutty type notes, getting the ideal FC development with a drop temp that pushes that body, caramelization to the max before it starts getting baked, bitter. Espresso Monkey is one you will love for any espresso-based drink; cortado, cappucinos, and/or flat whites. 
 
Flavor Notes: Deeply syrupy and viscous body; a heavy hitter that balances intense bittersweet chocolate with toasted hazelnut; features rich praline sweetness and subtle, bittersweet fruit accents.
 
Region: Blend of coffees from Africa, Central America, and South America
Farm: Multiple farms
Process: Mixed processes including washed and natural (varies by component origins)
 
If you’re unsure how to proceed with grinding the coffee, feel free to reach out to us.
 
Roast profile: Medium Dark
100% Arabica
Roast date: We keep a fresh batch readily available. If none are readily available, roasted within 24 hours.