This coffee celebrates the rich, syrupy body achieved through the more developed side of artful roasting—with an extra kick for those times you really need to stay wide awake.
Made from components sourced from Brazil and El Salvador, the Brazilian elements come from the Alta Mogiana region, home to some of the most consistently sweet and well-structured naturals produced in Brazil. Lots are selected from individual farms and processed to create a smooth, clean, highly consistent end product. This coffee has a very consistent and clean cup profile.
The El Salvador element comes from the Santa Ana region, known for producing fine coffee again with a clean cup profile. Our partners in El Salvador select lots based on quality and profile specification to ensure a consistent product throughout the harvest.
Combining both Brazilian and Salvadoran lots creates plenty of caramelised sugars, molasses and dark spice, offering a comforting and accessible coffee with a bold flavour that cuts through most milk-based coffees.
Chocolate | Butterscotch | Praline
COUNTRY: 60% Brazil | 40% El Salvador
CULTIVAR: Bourbon, Icatu, Catuai | Bourbon, Pacas, Typica
PROCESSING: Natural | Washed