Duemilaquattro - Jamaica Blue Mountain

2004 Duemilaquattro with Jamaica Blue Mountain

Our interpretation of a perfected espresso coffee

When Espresso International was founded in 2004, we had no idea that this number would, two decades later, inspire the name of our first proprietary blend: Duemilaquattro.

In close collaboration with our long-standing partner and premium roaster La Genovese, we composed a blend that embodies our vision of espresso perfection. At its core are selected, multi-layered Arabicas, complemented by 20% high-quality Robusta beans that add depth without dominating the cup. The composition is crowned with 5% exquisite Jamaica Blue Mountain, lending an elegant sweetness and aromatic depth. The result is a vibrant bouquet of aromas, structured and supported by a delicately patterned, hazelnut-brown crema.

Medium roast – low acidity and classically Italian

Why Duemilaquattro 2004?
Since 2004 we have dedicated ourselves passionately to Italian espresso – and now, for the first time, also with our own roast. Duemilaquattro combines over 20 years of expertise with traditional Italian roasting craftsmanship, perceptible in its perfect balance of unique aromas and hazelnut-brown crema.

Alessandro and Matteo Borea brought our vision of a unique espresso to life.

Flavour Profile:
It opens with notes of milk chocolate, hazelnut, and caramel, accompanied by a hint of roasted almond. Then a delicate trace of fruity nuances unfolds: dried fruits, red apple, apricot – subtly complemented by vanilla and honey notes that linger long on the palate. The subtle Jamaica Blue Mountain accent underlines the aromas with gentle sweetness, adding elegance and depth.

On the palate, the blend is full-bodied, silky, and balanced. Acidity remains extremely low, while the light bitter tones skillfully round out the fresh nuances. As an espresso, Duemilaquattro is clean and precise, with a dense structure. In milk-based drinks, its pronounced chocolate and nut notes stand out clearly. The finish carries caramel, roasted almond, and a hint of honey, accompanied by a delicate fruit interplay – long, refined, and exceptionally harmonious.

Varieties:

Slow Roast & Single-Origin Roasting: Each origin is roasted slowly and separately before being combined into a harmonious assemblage.

Brazil Santos Cerrado (natural)
Velvety sweetness with notes of milk chocolate, almond, and caramel; full body with very low acidity – the ideal foundation.

Brazil “Descascado” (semi-washed)
Creamy, nutty profile with hazelnut, cocoa, and ripe yellow fruit; the semi-washed process preserves natural sweetness and clarity.

Colombia Supremo (washed)
Finesse and vibrancy: aromas of cane sugar, red berries, and citrus; fine, lively acidity adds dynamic character.

Honduras SHG (washed)
Honey, red apple, and almond; silky body with subtle citrus – lends depth and complexity.

India Parchment (washed)
Full-bodied and creamy, with dark chocolate, warm spices, and subtle tobacco notes; leaves a velvety mouthfeel.

Jamaica Blue Mountain
Pure elegance: silky body, fine acidity, a bouquet of milk chocolate, honey, nuts, and floral tones – the noblest of the varieties (5%) adds unique accents.

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 tribute to our focus on Italian coffees.

Why an Italian name & roasting in Italy?

We are a German retailer specializing in exclusive espresso coffees – since 2004 focused on premium Italian roasters. For us, it was only natural to choose a partner who shares this commitment and whose expertise we can rely on.

Does the share of Jamaica Blue Mountain beans make a difference?

Yes, absolutely. It is the nuance that turns a good espresso into a masterpiece.