Roasted dark, with a creamy acidity, each sip rewards you with a full mouthfeel, and a hit of refined sugar sweetness. Blended from a combo of Brazilian Zaroca and Maria Pacas’ coffee from El Salvador, it’s been carefully developed to produce a taste note of bourbon cream biscuits. The classic milk chocolate notes of pulped natural Brazilian coffees shines through, supported by the intense chocolatey flavour of the El Salvador – with its acidity muted through the roast to create a biscuity aftertaste, that perfectly brings to mind the famous biscuit.
Sweetness: Refined Sugar
Acidity: Mild, creamy
Variety: Yellow Catuai, Mundo Novo and Yellow Bourbon/Typica, Caturra