Ómra House Espresso

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A message from Ómra

This season’s release is Los Robles, a washed blend of Villa Sarchí and Sarchimor from Costa Rica’s West Valley. Produced at 1550-1600 MASL by the Aguilera family. The same pioneering producers behind our Matilde lot; this coffee reflects their deep legacy and attention to detail.

Selected for its structure and consistency, with notes of chocolate, caramel, vanilla, and citrus. Los Robles offers a smooth, sweet cup with balanced clarity. A coffee designed to fit seamlessly into your daily ritual. Ideal for espresso or milk-based drinks, while still shining on its own.

Our House Espresso changes with the seasons, but always remains familiar in purpose: comforting, consistent, and roasted fresh for your daily ritual.

Producer Story

Meet the Aguilera Family, a family-run company rooted in more than 60 years of coffee-growing tradition in Costa Rica’s West Valley.

The Aguileras manage every stage of production, from farming to processing to export, with precision and care. Their collective approach has earned them a reputation for consistency, innovation, and quality, making their coffees some of the most celebrated in Costa Rica.

Los Robles reflects this family legacy, offering a cup that balances structure and sweetness while showcasing the clarity that defines their work. Each harvest reaffirms their dedication to craft, sustainability, and advancing Costa Rica’s place in the specialty coffee world.

From the cupping table

Los Robles presents a clean and balanced profile, built on classic sweetness and clarity. Expect flavours of dark chocolate, caramel, and vanilla, lifted by gentle citrus brightness and a soft nutty character. Smooth and structured, it offers a comforting cup with enough nuance to stay engaging, making it an ideal choice for everyday brewing.

Espresso

This is our current espresso recipe for Los Robles. You can adjust the final espresso weight out for taste preference.

Ratio (ground coffee weight:final espresso weight out): 1:2

Dose: 18g

Grind Size (using a Mahlkönig EK43): 1

Yield: 36g

Extraction Time: 29-31 secs

Brewing Temperature: 92-94°C

Filter

We use the following V60 recipe for well rested coffees (at least 2 weeks from roast date).

Ratio (ground coffee weight:final espresso weight out):

Dose:

Grind Size (using a Mahlkönig EK43):

Yield:

Extraction Time:

Brewing Temperature:

Important Information

Roasting Day: We roast our coffee every Tuesday.
Order Cut-off: Place your order by midnight on Monday to be included in that week's roast.
Dispatch Timing: Orders placed before the cut-off are roasted and shipped within the same week.
Late Orders: Orders placed after midnight on Monday will usually be roasted and shipped the following week. However, if we have freshly roasted coffee available from the previous Tuesday's roast, we'll send that instead (while stocks last) so you don’t have to wait an extra week.

As a small-batch roastery, this schedule ensures that you receive your coffee at its freshest.

We ship all orders using Royal Mail. For coffee orders to the UK, Ireland, and select European countries, we offer:

Standard | Tracked | 48h: Reliable delivery within 48 hours.
Priority | Tracked | 24h: Faster delivery within 24 hours.

For more details, please check our Shipping Policy.

To enjoy the full flavour and nuances of your coffee, we recommend the following rest periods from the roast date:

Coffee Roasted for Filter:

Dark: 2 days
Light to Medium: 4-10 days
Very Light and/or Very Dense Coffee: 10 days or more

Coffee Roasted for Espresso:

Dark: 2 days
Medium: 8-10 days
Light: 10 days or more

Resting allows the coffee flavours to develop fully.

While these recommendations generally provide the best results, individual preferences and specific beans may vary. If in doubt, wait 2 weeks after roast date.