Flavor Notes:
charred cedar + cocoa powder + subtle caramel + bold finish
 
A three region rotating blend from Asia, Africa and Latin America using the old and unrivaled Swiss method of roasting. This approach stamps out any sourness and enhances the chocolatey and sweet flavors, providing a balanced and bold cup.
 
This coffee brews perfectly as Vietnamese coffee. 
 
When preparing Vietnamese coffee, you’ll need the Phin, a small brewing chamber with 4 pieces: a plate, the body, a press disk, and the lid.
 
To make it, first boil some water. While it’s boiling put 14g (2 rounded tbsp) of coffee into the chamber. It should be fine, like sand, if you’re grinding it yourself. Place this chamber over the cup you’d like to brew into.
 
Next, the bloom. Place the disc on top. Pour in about 1/2 inch of water and wait for 30-45 seconds to allow the flavors to emerge with the carbon dioxide.
 
Finally, pour the water to the top of the chamber and put the lid on top. Wait about 2-3 minutes and viola.
 
We recommend adding a tbsp of condensed milk and mixing well, then pouring over ice. If you can’t have dairy, get some coconut cream instead!