This blend has been offered for quite a while. It’s normally considered an espresso blend but using any other method of brewing will have equally pleasing results. Here are the tasting notes on its current reincarnation -

The aroma shows off its spicy and earthy appeal with a DARK chocolate complexity, a bit of pine, and smokiness very mildly reminiscent of a fine Islay scotch. This is another one of our fairly low acidity coffees. Big body and a balancing sweetness are very apparent in the long semi-dry finish.

On an cool morning after a late night, I’d crave this one! 

Drink up,

Alex

We’ve had this years long awaited Mexican crop for some time now and it’s time for the tasting notes on it. 

The aroma of this coffee is quite pleasing, I noticed pecan like nuttiness, with some sweet vanilla undertones. The low acid and pleasing dryness is very well paired with its medium-heavy body along side a lingering semi-sweet chocolate finish. 

This years crop is a well balanced crowd pleaser, nothing that reaches out and grabs you, but has a great finish and a simple desert like richness. 

I’m thinking this would be a deadly combo with 222 Artisan Bakery’s Chocolate Croissant. 

Cheers!

Alex