Taste profile: Honey nuttiness, with hints of hazelnut and dark chocolate Suitable brew methods: Espresso, batch-brew filter coffee Roaster Comments: We approached this beans with a longer maillard development then the other beans, to slowly extract the caramel and cocoa sweetness. We were also careful to not over extend the roast to keep bitterness low, and retain some of the pleasant nuttiness. Coffee Arabica Coffee; Whole beans

Taste profile: Honey nuttiness, with hints of hazelnut and dark chocolate Suitable brew methods: Espresso, batch-brew filter coffee Roaster Comments: We approached this beans with a longer maillard development then the other beans, to slowly extract the caramel and cocoa sweetness. We were also careful to not over extend the roast to keep bitterness low, and retain some of the pleasant nuttiness. Coffee Arabica Coffee; Whole beans