TAKE A SIP Roasted very light — pulled from the roaster before the beans even start to brown. Pale, nutty, smooth. Used traditionally in qahwa with cardamom and saffron, but also works as a regular espresso if you want something pale and mellow. How to brew Qahwa: brew in a dallah or small pot with cardamom and saffron if desired. Espresso: pull as a regular shot — expect a pale, nutty extraction. Note: these beans are harder than normal roasted coffee and will put more wear on your grinder. Why it's in the lineup A traditional preparation for people who want something different. Light, nutty, and nothing like anything else on the shelf.

TAKE A SIP Roasted very light — pulled from the roaster before the beans even start to brown. Pale, nutty, smooth. Used traditionally in qahwa with cardamom and saffron, but also works as a regular espresso if you want something pale and mellow. How to brew Qahwa: brew in a dallah or small pot with cardamom and saffron if desired. Espresso: pull as a regular shot — expect a pale, nutty extraction. Note: these beans are harder than normal roasted coffee and will put more wear on your grinder. Why it's in the lineup A traditional preparation for people who want something different. Light, nutty, and nothing like anything else on the shelf.