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Strong showing of bittersweetness that pairs well with thick body and mild acidity. Cocoa-tinged profiles of 70% cacao bar, semi-sweet chocolate chips, and fudgey brownies with nuts. GREAT for espresso!
Pronounced sweetness with lively brightness that’s mouth refreshing. Raw sugar sweetness at the front of the cup, juicy fruit accents, honey-sweetened black tea, and subtle spice notes impact aroma.
Rich core that develops a low-toned, bittersweet coffee, chocolate torte, Dutch cocoa, and dried date.
Cleanly bright and full of sweetness, hearkens back to a “Classic” Costa Rican profile that I can drink every day! Dark sugar, molasses cookie, caramelized notes, bright tea and lemon accents.
Balanced sweetness, subtle top notes, and moderate bittersweet tones come together to make quite an appealing decaf. Brown sugar, lightly tart fruits, dark chocolate, and cinnamon-laced cocoa.
Rustic fruits backed up by intense sweetness, and a floral overlay impacts the aroma. Cherry, raspberry juice, earthy fig jam, slab apricot, molasses, aromatic woody hints, and more.
This natural excels in middle-to-dark roasts, where dark berry and cocoa flavors take center stage, dried blueberry, rustic fruit compote, dark chocolate, silky body, aromatic rue and earth tones.
Mouthwatering sweetness of creamy caramel and butterscotch, chocolate truffles, spiced apple sauce, and bracing acidity.
This unique dry process Kenyan coffee pushes big fruit flavors in the cup, like rustic dried apricot and plum, peach Italian cream soda, spiced fruit chutney, fermented kombucha, and woody Chai spices.
Acidity is a strong point in Gikirima’s cup profile, with tart flavor notes of huckleberries, Meyer lemon, and rooibos tea. Moderate sweetness helps balance this out, and the aftertaste is marked by bittering spice and herbs.
This dry process cup offers berry flavors, bittersweet intensity, milky texture, and mild acidity. Notes of strawberry milk powder, rum hint, roasted cocoa nibs, and earthy sandalwood.
Nice wet hulled flavors of intense bittersweetness that gives way to unique herbal and earthy accents. Sorghum syrup, saffron-infused chocolate, tobacco, shiso leaf, turmeric hot cocoa.
Sweet base flavors with earth-toned aromatics just beneath the surface. Palm sugar, brown rice syrup, stewed fruit, woodsy spices, traces of green herbs, inky body, and a peppery-bittersweet finish.
Fruit and berry accents push through sipid bittersweet flavors and syrupy mouthfeel of chocolate sauce with a dark honey.