duemillaquattro 2004 jamaica blue mountain espresso

duemillaquattro 2004 jamaica blue mountain espresso2004 Duemilaquattro with Jamaica Blue Mountain Our interpretation of the perfect espresso coffee 2004 the founding year of Espresso International 21 years later, this number becomes the name of our very first own espresso blend: Duemilaquattro. Created together with our exclusive partner and premium roaster La Genovese, it unites everything we love about espresso. The lead role is played by complex and refined Arabicas, accompanied by 20% of the

2004 Duemilaquattro with Jamaica Blue Mountain

Our interpretation of the perfect espresso coffee

2004 – the founding year of Espresso International – 21 years later, this number becomes the name of our very first own espresso blend: Duemilaquattro.

Created together with our exclusive partner and premium roaster La Genovese, it unites everything we love about espresso. The lead role is played by complex and refined Arabicas, accompanied by 20% of the finest Robusta beans – a strong but by no means dominant partner. This harmonious pairing is refined with 5% Jamaica Blue Mountain for silky sweetness and depth. A wonderfully vibrant bouquet of aromas, embedded in a fine structure and crowned with a dense, tiger-striped crema.

Medium roast, classic Italian style, pleasantly low in acidity

Why Duemilaquattro 2004?
Since 2004, we have lived and loved espresso – now finally also in our own roast. This way, we combine two decades of espresso experience with artisanal roasting tradition – noticeable in balance, texture, and crema.

Alessandro and Matteo Borea have made our vision of a dream espresso come true.

Tasting profile:

The first impression reveals milk chocolate, hazelnut, and caramel, carried by roasted almond. Behind that, delicate hints of dried fruit unfold, with red apple and apricot; a touch of vanilla and honey completes the picture and lingers long in the aftertaste. A subtle Jamaica Blue Mountain accent adds extra elegance and traces the sweetness.

The body is full, silky, and balanced. A very low-acidity coffee whose slightly bitter notes are pleasantly rounded and cleanly integrated. As an espresso, Duemilaquattro shows precision and clarity, with a dense texture. Even in milk drinks, the chocolate and nut notes remain strong enough to stay at the forefront. The aftertaste echoes with caramel, roasted almond, and a fine honey tone, accompanied by a gentle fruit note – elegant, long-lasting, and exceptionally harmonious.

Varieties:

Slow roast & single-origin roasting: each origin is roasted separately and slowly; only afterwards is the finely tuned blend created.

Brazil Santos Cerrado (natural)
Velvety sweetness with milk chocolate, almond, caramel; full body, very low acidity – ideal base.

Brazil “Descascado” (semi-washed)
Creamy, nutty profile, hazelnut, cocoa, ripe yellow fruits; semi-washed preserves natural sweetness & clarity.

Colombia Supremo (washed)
Finesse & liveliness: sugarcane, red berries, citrus; fine, sparkling acidity for dynamic character.

Honduras SHG (washed)
Honey, red apple, almond; silky body, subtle citrus note – adds complexity.

India Parchment (washed)
Full-bodied & creamy, dark chocolate, warm spices, delicate tobacco nuances; velvety mouthfeel.

Jamaica Blue Mountain
Pure elegance: silky body, fine acidity, bouquet of milk chocolate, honey, nuts & floral notes – as a noble accent (5%).

Preparation recommendation:

Single espresso: 7.5 g in, 93–94 °C, 9 bar, tamping approx. 20 kg, 24–27 s, 28–30 ml out.

Why “Duemilaquattro”?
Italian for 2004, our founding year and a statement of our focus on Italian coffees.

Why an Italian name & roasting in Italy?
We are a German company specializing in exclusive espresso coffees – since 2004 focused on Italian premium roasters. For us, it was self-evident to choose a partner who lives up to this standard and whose experience we can rely on.

Does the Jamaica Blue Mountain share make a difference?
Yes, absolutely. It’s the nuance that turns a good espresso into a masterpiece.