If you like dark chocolate — not milk chocolate, actual bitter-sweet dark chocolate — this one's going to hit right. It's got that warm, spiced depth you get from Mexican chocolate, like cinnamon got invited to a cocoa party and didn't overstay its welcome. Low acidity, full body, built for people who want something rich without being aggressive.
| Roast | Medium-Dark |
|---|---|
| Body | Full |
| Acidity | Low |
| Caffeine | Medium |
In the cup: Dark chocolate opens clean, with a quiet heat underneath — cinnamon and dried chilli, the kind that builds slowly rather than bites. It settles mid-cup into roasted almond and toasted grain, rounding out any edge. The finish is long and cocoa-dry, no sharpness, nothing to sweeten.
Best for: Afternoon black coffee drinkers, anyone who usually reaches for dark chocolate over sweets, and people who want something comforting without adding sugar or milk to get there.
Brew tip: French press or Moka pot gets the most out of the full body — a medium-coarse grind lets those chocolate and spice notes develop without turning bitter. If you're pulling it as espresso, drop the dose slightly to keep the sweetness up front.
| Grind |
Coarse, Espresso, Standard, Whole Bean |
|---|---|
| Size |
12oz, 1 LB, 2 LB, 5 LB, 12 LB |
All our beans are are professionally roasted to your taste.
