The story
Mountain-grown beans from Mexico's southern sierras meet Brazil's sunny plateaus, then take a slightly longer trip through the roaster. That extra time caramelizes the sugars into deep cocoa and toasted nut, with a full, velvety body. It stands up to milk and makes a rich moka-pot or French press cup.
Did you know?
Brazil has grown more coffee than any other country for over 150 years.
Tasting notes
- Cocoa
- Toasted nut
- Full body
LightDark
Pair it with
Brownies or hazelnut spread on toast
