OUR COFFEE & ESPRESSO PROGRAM

Big Shoulders Coffee ~ roasted right here in Chicago!

Congrats on being named Best Coffee in Illinois by Food & Wine Magazine. Click image on right to read.

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 Light Roast: El Salvador

 
Descriptors: Caramel, Milk Chocolate, Almond Roast: Light, Body: Medium 
Grower: Sergio Catani | Finca Cruz Gorda 
Variety: Bourbon, Lempira, Marsellesa, and Costa Rica 95 Region: Juayua, Sonsonate, El Salvador  
Harvest: Nov - Jan  
Altitude: 1,250 - 1,360 meters 
Soil: Volcanic loam 
Process: Fully washed and dried in the sun Certifications: Rainforest
 

Dark Roast: Porter


Descriptors: Dried Fig, Ripe Berries, Bittersweet Chocolate 
Roast: Dark  
Body: Full 
Country/Region: Colombia Narino 

 

Altitude: 1750-2100 ft 
Varietal: Caturra, Typica, Castillo 

Espresso: Lake Street Blend
 

Descriptors: Nutty, chocolate, fruity, robust and balanced 
Components: 50% Brazil honey, 35% Uganda, 15% Ethiopia Sidamo natural Roast: Medium-bold 
Body: Full 
Acclaim: 93 rating Coffee Review 
Note: House espresso in our cafes 

 

Decaf Brazil

 

Descriptors: Milk Chocolate, Granny Smith Apple, light acidity 

Roast: Medium-bold Body: Full Processing: Water Process Note: House decaf in our cafes 

The Dish from Edge of Sweetness

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BIG NEWS 

for Edge of Sweetness!

We are happy to announce new coffee and new espresso from Big Shoulders Coffee here in Chicago. Big Shoulders was voted number one coffee in Illinois by Food & Wine Magazine.