Ecstasy – made for connoisseurs

Ecstasy is a unique blend of specialty Arabica beans that takes the coffee experience to the next level. The blend mainly comes from Africa – specifically from the Gicumbi region (Rwanda) and Nensebo (Ethiopia). These beans grow at altitudes of 1450-1500 meters above sea level and approximately 1900 meters above sea level. They are processed using various methods ("natural" and "washed") and receive a high cupping score: 86 points.

What makes Ecstasy unique? First and foremost, its flavor profile: in the cup, you'll detect notes of citrus, strawberries, black tea, and plums. The roast level of the blend is darker or medium-dark (depending on the store description), which makes it ideal for espresso and milk-based drinks.

Where does this coffee come from and what does "specialty" mean?

The term "specialty" means that the beans come from selected plantations where the cultivation, harvesting, and processing are strictly controlled. At LaCava, we prioritize freshness, seasonality, and the highest quality. The Ecstasy blend is released seasonally – which means that each batch may have a slightly different profile, but the goal is to maintain distinctiveness, fruitiness, and a balance between acidity and sweetness.

The African origin of beans from Rwanda and Ethiopia is significant: these regions are known for high-altitude Arabica cultivation and rich climate, which favors the development of complex flavors in coffee. When combined with "washed" or "natural" processing methods, the result in the cup is truly impressive.

How to brew Ecstasy coffee to unleash its full potential?

Ecstasy coffee was roasted with espresso lovers in mind. Aleksander Smęt developed precise brewing parameters to extract the full potential of the beans.

Espresso method (from a portafilter or automatic machine):

1. Set the grind to medium-fine (so that extraction lasts approximately 25-30 seconds).
   
   

2. Weigh approximately 18–20 g of freshly ground Ecstasy beans.
   
   

3. Extract 30–35 ml of brew in ~25-30 seconds.
   
   

4. Serve immediately – you will notice an intense crema and an initial fruity aroma, transitioning into notes of strawberry and black tea.
   
   

Moka pot or home espresso machine:

• Use a slightly coarser grind than for espresso, but still fine.
  
  

• Approximately 15–18 g of coffee for 90-100 ml of water.
  
  

• Brew for 4-5 minutes. The brew will be fuller-bodied, still with a fruity character, though slightly milder in acidity.

Interesting facts worth knowing

• Each batch of Ecstasy is a seasonal edition — meaning the beans come from fresh harvests, and the flavor profile may vary between batches, but the idea remains the same: intense fruity character and high quality.

• The blend includes varieties: in Rwanda — Red Bourbon (natural processing) and in Ethiopia — Heirloom (washed processing).

• High altitude cultivation (1450-1900 m a.s.l.) is an important factor — beans grow slower, which promotes the accumulation of more aromas and sugars, ultimately leading to a more interesting taste in the cup.

• 86 points in cupping is a very good score — it means the coffee meets specialty class requirements.

• Although it's an espresso blend, its fruitiness and slight acidity make it great as a coffee without milk and for those looking for something expressive.

Summary

LaCava Ecstasy is an option for those who love coffee with character – unique, fruity, high-quality, and of African origin. Its flavor profile with notes of citrus, strawberries, black tea, and plums makes it an interesting alternative to traditional, heavy espresso blends.

With the right brewing method – especially in a portafilter machine or moka pot – you can discover both energy and delicacy in it. If you have a grinder, a good espresso machine, or a moka pot, it's worth trying and allowing yourself a moment of tasting pleasure – with full awareness of the origin and quality of each bean.