Sugar Bee Espresso (formerly Ganesha Espresso)

From the Pacific Northwest’s Original Craft Coffee Roaster



Sweet and syrupy with complex chocolate & fruit notes.

Tony’s award winning espresso from the 2013 America’s Best Espresso Competition in Seattle!

The roast profile for our flagship espresso is custom tailored for your espresso machine. We select coffees that can produce exceptionally sweet and heavy-bodied espresso.

Want a little help for pulling the perfect shot of Sugar Bee?

  • 1 part coffee to 1.75 parts water (for example, 20 grams coffee to 35 grams yield). Your exact dose will depend on your basket size.
  • 25-30 seconds.
  • 200-202 degree water.

In early July, 2020, we changed the name of Ganesha Espresso to Sugar Bee Espresso. The blend itself remains the same. To learn more about our reasoning, you can read this letter from our CEO: