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A smooth, easy-drinking roast named after "Carmy," our founder Alex's caramel-colored kitten.
With mellow sweetness and a soft finish, it's builtfor slow mornings before Cars & Coffee and late-night wrench sessions alike.
Bold, rich, and built to kick.
This espresso blend holds depth without losing clarity, perfect for a sharp morning shot or as an evening addition to your favorite martini. Full-bodied and balanced to keep up with whatever's on your plate (or in your garage).
At MartiniWorks Coffee, every roast starts long before the beans ever touch our IMF 120 roaster. It begins with people: farmers, exporters, and families who have dedicated their lives to cultivating coffee that actually means something.
Our Espresso Dark Roast is a 50/50 blend sourced from Colombia and Honduras, two countries where coffee isn't just a crop, it's a cornerstone of daily life.
The Colombian half comes from specialty-grade lots grown by farmers across different elevations and microclimates throughout the year. Because Colombia maintains one of the most tightly regulated and transparent coffee industries in the world, we can consistently secure beans that meet our high quality standards, even as the farms rotate seasonally.
The other half of our blend comes from Honduras, through a direct relationship with Las Chumecas. We've walked those farms ourselves, stood alongside the exporter and his family, visited the school he funds for children in his community, and shared stories about what coffee means on both sides of the supply chain. He has even visited our roastery here in the States, closing the loop between grower and roaster. Learn more about Las Chumecas here.
Unlike mass-produced coffee that can sit for up to a year before it's ever roasted, our beans rest green for just two to three months. This short resting period allows the coffee to stabilize naturally without losing its vibrancy.
Each roast batch starts at about 300 pounds, though we lose roughly 15 to 20 percent of that weight as moisture evaporates during roasting, a small price for achieving that perfect depth and balance.
Our roaster is Italian made, an IMF 120, one of the most precise and efficient roasting systems in the world. It's only a few months old, but it already feels like part of the family.
Every espresso roast runs for about 13 minutes, with an air temperature of 915°F and the coffee itself reaching 410°F before completion. At the end of the cycle, we introduce 3 liters of water to slow the roast and lock in the body and flavor without scorching the beans.
The result is a balanced, full-bodied espresso roast that carries the caramelized sweetness and creamy texture we spent countless tastings refining as a team.
Our Caramel House Blend starts with a premium Arabica base, a smooth, approachable bean sourced from large regional lots across Latin America. Because these lots are so extensive, individual farm tracing isn't possible, but every batch still meets our quality standards for roast consistency and flavor.
Once roasted, the flavoring process is done by hand. We combine the freshly roasted beans with flavor concentrate inside 55-gallon drums, rotating them for 15 minutes to ensure even absorption without overpowering the natural coffee profile.
Each bag we ship includes a one-way CO₂ valve, a small but crucial detail that allows the coffee to naturally off-gas without letting oxygen in. This keeps our coffee as fresh as the day it left the roastery.
Before we ever settle on a roast, our team sits down for flavor testing sessions, sampling different profiles and blends until we land on one that hits that perfect balance of depth, sweetness, and smoothness. It's a process built on collaboration, curiosity, and a shared belief that great coffee should taste as honest as the people who make it.
Yes, our coffee is ethically sourced. We source our coffee from Colombia and Honduras, two countries where coffee is a staple of daily life. We work directly with the farmers to ensure that they are paid a fair price for their coffee and that they are treated fairly. We also work to ensure that the coffee is harvested in a sustainable way that is respectful of the environment.
Our blends are shipped grounded.
We roast in small batches and ship shortly after resting so flavor is stable and bright.
Keep it sealed in the original bag with the valve, in a cool and dry place. Avoid the fridge.
The peak window is 2 to 4 weeks from roast date, with great cups beyond if stored well.
Coffee is perishable, so we cannot accept returns, but if there is an issue reach out and we will make it right.
