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We’re out to change what it means to be sustainable in coffee. Every coffee we source has a proven positive impact in the origin where it was grown.
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A cup of coffee is truly special only when accompanied by sufficient experiences. It’s a product that keeps bringing the consumer back. Not only is it made with a blend that suits their taste and brewed perfectly to their desire, but served with a positive attitude and temptation to return to it. 2022 Editorial Calendar.
Typically, coffee tends to work best alongside a rich, dark chocolate ( aim global coffee consumption worldwide! ).
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Richly chocolaty, balanced and deep. Dark chocolate, date, magnolia, cane sugar, cedar in aroma and cup. Sweet-toned structure with brisk acidity; plush, satiny mouthfeel. The crisply sweet finish centers around notes of dark chocolate and magnolia.
High-toned, fruit-driven. Boysenberry, pear, cocoa nib, tangerine zest, pink peppercorn in aroma and cup. Sweetly tart structure with juicy-bright acidity; crisp, velvety mouthfeel. The finish consolidates to notes of boysenberry and tangerine zest with undertones of pink peppercorn.
Evaluated as espresso. Chocolaty, sweetly spice-toned. Dark chocolate, date, almond butter, nutmeg, molasses in aroma and small cup. Creamy mouthfeel; crisply chocolaty finish. In three parts milk, chocolate notes take center stage.
A cold coffee that requires shaking to create its froth.
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This is an espresso with steamed milk, usually with a shallow pool of foam floating on top.
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This is a sort of latte but more milky, more foamy and served as a 'layered' coffee, rather than a fully blended one.
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