TRUISTA ESPRESSO MASABA ACRYLAMIDE FREE* COFFEE

v1.0

$29.95

“Milk of the Mountains” is a poetic Ugandan expression for the coffees cultivated along the fertile slopes of Masaba, Mt. Elgon’s indigenous name. Shaped by the mountain’s dramatic elevation shifts, mineral-rich volcanic soils, and mist-laced forests, these beans carry the imprint of a landscape both rugged and nurturing. They lend a rich, chocolate-forward depth to this espresso blend, heavy-bodied, beautifully structured, and grounded in warmth.

This Northern Italian-style blend is the Petite Syrah of espressos, chewy, dense, and velvety. In a straight shot, it opens with silky layers of malt and chocolate, unfolding into a weighty, nut butter-like finish that leans almondine. Expect lingering notes of nutmeg on the back-end, adding a subtle spice to its enduring richness.

Much like fine wine, the flavors mentioned for each coffee are nuances that come naturally within the roasted bean itself. Truista coffees don’t have any added flavors.

 Medium Roast
Body-Driven
Chocolate, Nut-Butter, Brown Spice & Cream
Africa, Indonesia & Americas
Size
Type

COFFEES OF AFRICA’S MT. MASABA

Body-Driven Coffees are rich, smooth, low acid- an indulgently textured full-bodied experience. This blend features Ugandan coffees, which are quietly powerful and often overlooked. They offer a heavy duality of chocolate and malt, which drives rich character.

BREW GUIDE

FAVORITE BREWER FOR THIS COFFEE: LEVER MACHINES OR ANYTHING THAT ALLOWS FOR 7–10 SECONDS OF PREINFUSION FOR A HEAVIER BODY AND IMPROVED BALANCE.

AS COFFEE: Not recommended unless you're seeking a smooth, straightforward cup without much complexity (though sometimes, that can be a great match). Many of this blend’s defining characteristics are intentionally crafted to emerge only under the precision of espresso: finely ground coffee, high pressure, and tight extraction. When brewed conventionally, bold traits can become exaggerated and lose their balance.

AS COLD BREW: Very nice if you are looking for body and chocolate.

BEYOND THE CUP: Espresso Masaba makes exceptional ice cubes. Brew a fresh batch, allow it to cool to room temperature, then pour into an ice tray and freeze. These bold, chocolate-rich cubes elevate cocktails like White Russians, Old Fashioneds, and Irish Cream creations, adding depth and body without dilution. Straight shots of Masaba espresso are especially stunning in affogato-style cocktails, poured over ice cream, flourless chocolate cake, or even dark chocolate mousse.

BEAN BASICS FOR ESPRESSO MASABA

FOUNDER’S FAVORITE
Espresso Masaba is crafted with intention.
To enjoy it at its best, keep these tips in mind:

DEGASSING (RELEASE OF CO2): Wait at least 10 days after roast date before brewing. Brewing too soon gives green acidity and lighter body, but after day 10, the blend shines as CO2 escapes, refining acidity and depth.

STORAGE: Air and light ruin freshness. Use a vacuum-sealed container or tightly roll the bag. Store in a cool, dark place.

REFRIGERATOR: Not Recommended. Beans absorb odors and moisture, dulling flavor.

FREEZER: Not recommended. Freezers can separate oils in body-heavy coffees, thinning the mouthfeel.