Alpha - Espresso Blend
Alpha is our foundation - the starting point for everything we stand for. Designed to bridge the gap between traditional espresso blends and modern specialty coffee, it’s approachable but layered, familiar but refined. Alpha is how we introduce customers to our approach: quality-focused, balanced, and intentional. It’s built for consistency, clarity, and versatility - a reliable blend that performs across milk and black drinks without sacrificing character.Vanguard stands for being at the forefront and the Alpha is how we express that in the cup: our lead blend, setting the standard for clarity, balance, and progress in specialty coffee. PRODUCERS - Jairo Arcila, Gabriel De Carvalho, El IndioORIGINS - Colombia and BrazilVARIETALS - MixedPROCESSING METHOD - Washed, Natural and Fermented NaturalTASTING NOTES - Orange, Strawberry, Toffee, Chocolate
Available Sizes & Prices
250g: $18.00
500g: $34.00
1kg: $56.00
Prices updated:Regional Comparison: Colombia
Brewing Guides
Hario Switch
if sour: grind finer (decrease clicks by 2-4), increase brew temperature by 1-3°C or extend steep by 15-30s; if bitter: grind coarser (increase clicks by 2-4), reduce temperature by 2-4°C or shorten steep/drain faster
Brewing Steps
- 1. Bloom with 30g water for 30s (saturate all grounds, let CO2 escape).
- 2. By 0:45 pour to 120g (slow, even pour), give one gentle stir to ensure full immersion.
- 3. By 1:15 pour to 240g, close the lid and let steep; at 2:15 open the Switch to drain; allow final draw to finish naturally (do not agitate while draining).
- 4. Total time approximately 2:30–2:45. Remove brewer, swirl cup gently, serve immediately (works well black or with milk to highlight chocolate and orange notes).
Pro Tips
- 💡 Best technique: rinse the paper filter first, use the Switch closed for full immersion to develop sweetness, and use one gentle stir during the first pour to break up clumps—avoid over-agitating when draining.
- 💡 Key factor for success: grind and contact time—aim to balance brightness (orange/berry) and sweetness (toffee/chocolate) by small adjustments to grind (±2 clicks) and steep time (±15–30s).
Sour → Grind slightly finer, raise temperature 1–3°C, or increase steep by 15–30s (or add 5–10g water to increase extraction). Bitter → Grind coarser, lower temperature 2–4°C, shorten steep/drain faster, or reduce dose slightly.
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