Sweet Habit Espresso

This espresso is all about sweetness and we take that very seriously. The coffees that go into Sweet Habit are naturally very sweet, and the roast profile we use is totally focused on sweetness. The result is a super smooth espresso that delivers a ton of toffee sweetness in the cup.

The coffee in Sweet Habit right now comes from a small group of amazing people in the El Cielito & El Cedral regions of Honduras. You can read more about them below.

Sweet Habit Espresso from Phil & Sebastian Coffee Roasters brings together coffees from two Honduran microclimates—El Cielito and El Cedral—in the Marcalá region. The roaster's profile emphasizes toffee and sweetness, suggesting a blend built for the full-bodied, caramel-forward characteristics that espresso extraction can amplify. Honduras is known for producing balanced, approachable coffees, and this offering appears calibrated to deliver comfort and clarity in the cup. The dual-origin combination likely provides complexity within a cohesive, dessert-like sweetness framework—ideal for those seeking straightforward pleasure rather than challenging florality or acidity.