Coffee Roast:
A blend of Guatemalan, Ethiopian, Mexican and Peruvian.
Tasting Notes:
Walnut
This coffee carries a warm, slightly earthy nuttiness reminiscent of fresh walnuts. The flavor is subtly bitter, with a dry, toasty quality that adds depth and complexity to the cup. It’s not overly sweet or overpowering—think of the grounding richness you get from roasted walnuts in a fall-inspired dessert or artisan bread.
Dark Chocolate
A smooth, velvety bitterness with a touch of richness defines the dark chocolate notes. This adds a bold, luxurious layer to the coffee, much like a high-quality chocolate bar with 70%+ cocoa. It balances the walnut’s earthiness and pairs beautifully with the roast’s natural oils, offering an indulgent, satisfying body.
Caramel
The caramel note adds a welcomed sweetness to the profile. It’s buttery and mellow, reminiscent of golden, slow-cooked sugar—think burnt toffee or the top of a crème brûlée. This sweetness rounds out the nuttier and more bitter elements, giving the coffee a smooth, approachable finish.
