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Walnut and pecan’s nutty tang mingle with warm sugar of maple syrup and bright red apple crispness. Toasted cacao nibs appear for the finale. Add milk for a comforting malted barley twist.
A roast that unashamedly sticks to what classic dark espresso was all about, but this time actually tastes good. No fads, no trends, just traditionally delicious, simply accessible - How espresso used to be, using beans from Peru and Honduras. A darker version of our Heavy Bag Espresso.
Swiss water processed, which avoids the use of any chemicals and it is good for the environment. Very clean, medium to high body, tasting like chocolate, caramel, with a hint of liquorice. Organically grown.