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A traditional roast profile for espresso, with smokey chocolate and nutty notes up front, and a sweet cherry undertone.
A more traditional espresso blend: Chocolatey, nutty, syrupy mouthfeel with a big body and long finish. Using coffees from Brazil & Guatemala.
I developed this blend with a friend from my hometown, Jeff Doolittle, who in addition to being an espresso aficionado is a practicing medical doctor. For his help in developing the line of espresso blends, I offered to name them after him. And, really, who could pass up a product name like "Dr. Doolittle's Espresso"?!