Ecstasy is a unique blend of specialty Arabica beans that elevates the coffee experience. The blend comes primarily from Africa – specifically, from the Gicumbi (Rwanda) and Nensebo (Ethiopia) regions. These beans grow at altitudes of 1,450-1,500 meters above sea level and around 1,900 meters above sea level. They are processed using various methods ("natural" and "washed") and receive a high cupping score of 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 blend's roast level is darker or medium-dark (depending on the store's description), making it ideal for espresso and milk 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 processes are strictly controlled. At LaCava, we prioritize freshness, seasonality, and the highest quality. The Ecstasy blend is released seasonally – meaning each batch may have a slightly different profile, but the goal is to maintain a vibrant, fruity character and a balance between acidity and sweetness.

The African origins of the beans from Rwanda and Ethiopia are significant: these regions are renowned for growing Arabica at high altitudes and a rich climate, which fosters complex flavors in the coffee. When combined with "washed" or "natural" processing methods, the result in the cup is truly impressive.

How to brew Ecstasy coffee to bring out its full potential?

Ecstasy coffee was roasted with espresso lovers in mind. Aleksander Smęt developed precise brewing parameters that will unleash the beans' full potential.

Espresso method (piston or automatic):

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

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

3. Extraction of 30–35 ml of infusion in ~25-30 seconds.
   
   

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

Coffee maker or home espresso machine:

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

• Ideally, about 15–18 g of coffee per 90–100 ml of water.
  
  

• Steep for 4-5 minutes. The infusion will be fuller, still fruity, though slightly milder in acidity.

Interesting facts worth knowing

• Each batch of Ecstasy is a seasonal release – meaning the beans are freshly harvested and the flavor profile may vary from batch to batch, but the idea remains the same: intense fruity character and high quality.

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

• The high altitude of cultivation (1450-1900 m above sea level) is an important factor – the beans grow slower, which helps to accumulate more aromas and sugars, and this ultimately translates into a more interesting taste in the cup.

• 86 points in cupping is a very good rating – it means that the coffee meets the requirements of the specialty class.

• Although it is an espresso blend, its fruitiness and light acidity make it also perfect as a coffee without milk and for those looking for something bold.

Summary

LaCava Ecstasy is 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 piston espresso machine or a 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 savory pleasure—fully aware of the origin and quality of each bean.