COTTONWOOD -- Espresso +
Cottonwood has been a core part of our identity from our earliest days. It’s codename is Espresso One—internally we shorten that simply to “E1”—which gives you a sense of its importance. The word “cottonwood” is the English version of the Spanish word for “Alamo.” And since Second Season grew out of our original home of San Antonio, Texas, it’s a respectful nod to our roots in that beautiful city. Yes, it says “espresso” here. But yes, it’s perfectly delicious any way you like to brew coffee. Really.
WHO SHOULD DRINK THIS? Those looking for a quintessential, modern espresso shot that is perfect as a straight shot or in any milk drink you love.
WHAT DOES IT TASTE LIKE? This espresso is clean, juicy and bright (blood orange), with ripe red fruits (apple; cherry; plum) up front that quickly rebalances with milk chocolate and a spicy streak in the finish. It’s complex and fun.
WHAT MAKES THIS COFFEE SPECIAL? This coffee’s versatility is what sets it apart. A lot of espressos these days—be they single-origin espressos or blends—are tasty as a straight espresso but get a little lost when you add milk, vanilla syrup, etc.. Or vice-versa: the espresso stands up to milk but isn’t very interesting when you “strip and sip” it just by itself. Cottonwood is different. It’s a jack of all trades that masters anything you throw at it. We guarantee delicious results any way you want to brew it: coldbrew, espresso, filter, or whatever your coffee drinking groove.
HOW DO WE SOURCE IT? Cottonwood has always been an espresso of ideas. Its concept is to represent the best prototypical tastes of the three major Arabica coffee growing regions of the world—Latin America; East Africa; Asia-Pacific. Clean and sweet coffees from either Central or South America are the dominant player. Juicy acidity comes from East Africa. A heavy bass line of deep, rich tones comes from countries like Indonesia or Papua New Guinea. The actors may change from season to season; but the roles remain.
Cottonwood has been a core part of our identity from our earliest days. It’s codename is Espresso One—internally we shorten that simply to “E1”—which gives you a sense of its importance. The word “cottonwood” is the English version of the Spanish word for “Alamo.” And since Second Season grew out of our original home of San Antonio, Texas, it’s a respectful nod to our roots in that beautiful city. Yes, it says “espresso” here. But yes, it’s perfectly delicious any way you like to brew coffee. Really.
WHO SHOULD DRINK THIS? Those looking for a quintessential, modern espresso shot that is perfect as a straight shot or in any milk drink you love.
WHAT DOES IT TASTE LIKE? This espresso is clean, juicy and bright (blood orange), with ripe red fruits (apple; cherry; plum) up front that quickly rebalances with milk chocolate and a spicy streak in the finish. It’s complex and fun.
WHAT MAKES THIS COFFEE SPECIAL? This coffee’s versatility is what sets it apart. A lot of espressos these days—be they single-origin espressos or blends—are tasty as a straight espresso but get a little lost when you add milk, vanilla syrup, etc.. Or vice-versa: the espresso stands up to milk but isn’t very interesting when you “strip and sip” it just by itself. Cottonwood is different. It’s a jack of all trades that masters anything you throw at it. We guarantee delicious results any way you want to brew it: coldbrew, espresso, filter, or whatever your coffee drinking groove.
HOW DO WE SOURCE IT? Cottonwood has always been an espresso of ideas. Its concept is to represent the best prototypical tastes of the three major Arabica coffee growing regions of the world—Latin America; East Africa; Asia-Pacific. Clean and sweet coffees from either Central or South America are the dominant player. Juicy acidity comes from East Africa. A heavy bass line of deep, rich tones comes from countries like Indonesia or Papua New Guinea. The actors may change from season to season; but the roles remain.
Cottonwood has been a core part of our identity from our earliest days. It’s codename is Espresso One—internally we shorten that simply to “E1”—which gives you a sense of its importance. The word “cottonwood” is the English version of the Spanish word for “Alamo.” And since Second Season grew out of our original home of San Antonio, Texas, it’s a respectful nod to our roots in that beautiful city. Yes, it says “espresso” here. But yes, it’s perfectly delicious any way you like to brew coffee. Really.
WHO SHOULD DRINK THIS? Those looking for a quintessential, modern espresso shot that is perfect as a straight shot or in any milk drink you love.
WHAT DOES IT TASTE LIKE? This espresso is clean, juicy and bright (blood orange), with ripe red fruits (apple; cherry; plum) up front that quickly rebalances with milk chocolate and a spicy streak in the finish. It’s complex and fun.
WHAT MAKES THIS COFFEE SPECIAL? This coffee’s versatility is what sets it apart. A lot of espressos these days—be they single-origin espressos or blends—are tasty as a straight espresso but get a little lost when you add milk, vanilla syrup, etc.. Or vice-versa: the espresso stands up to milk but isn’t very interesting when you “strip and sip” it just by itself. Cottonwood is different. It’s a jack of all trades that masters anything you throw at it. We guarantee delicious results any way you want to brew it: coldbrew, espresso, filter, or whatever your coffee drinking groove.
HOW DO WE SOURCE IT? Cottonwood has always been an espresso of ideas. Its concept is to represent the best prototypical tastes of the three major Arabica coffee growing regions of the world—Latin America; East Africa; Asia-Pacific. Clean and sweet coffees from either Central or South America are the dominant player. Juicy acidity comes from East Africa. A heavy bass line of deep, rich tones comes from countries like Indonesia or Papua New Guinea. The actors may change from season to season; but the roles remain.
