We looked to Central America for the perfect coffees to make a balanced and sweet blend. From Costa Rica, to Guatemala, to the Los Arados mountains in Nicaragua, we married varietals with unique profiles, that come together extremely well with espresso in mind. This medium roast is chocolatey, wrapped in caramelized fragrance and burnt sugars. The aftertaste lingers and will have you contemplating another cup with its notes of cocoa, brown sugar, and creamy chocolate syrup on the tip of your tongue.
Coffee bag and valve are fully home compostable.
||Costa Rica, Guatemala, Nicaragua
||Vanilla Bean, Chocolate, Brown Sugar