Chocolate
We use a top notch Nicaraguan bean, roast it medium and flavor it with chocolate flavoring that is made specifically for freshly roasted coffee. The flavoring is applied when the freshly roasted bean has cooled slightly and still warm. This allows the flavoring to bake into the bean. The applied flavoring is not a sugary or a syrup which allows the Nicaraguan bean profile of milk chocolate and roasted nuts to shine through.
This coffee is fantastic brewed drip, pour over, espresso and even cold brewed!
Light - Roasted to our lightest level. Usually before first cracks end. Called a Half City Roast.
Medium/Light - Roasted to first crack. Called a City Roast.
Medium - Roasted after first cracks before well before second crack. Called a City+ Roast.
Medium/Dark - Roasted to the start of second cracks.
Dark - Roasted from the start of second cracks to 15 seconds into second cracks.
Very Dark - Roasted beyond 15 seconds into second cracks.
