Costa Rica Las Lajas Natural Colombia La Palma Gesha Lactic Honey Peru La Margarita Gesha Cold Brew Honduras Kilverth Sagastume Natural
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New Teas offerings have launched now in eco sachets. We've taken weighing to the tenth of a gram out of your hands so that each cup is perfect. We suggest trying Onyx Tealight which has organic oats and honey along with black tea and cinnamon to create a complex sweetness and silky mouthfeel tea experience.
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Twitter is the K-cup of Coffee....
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Costa Rica Las Lajas Natural Colombia La Palma Gesha Lactic Honey Peru La Margarita Gesha Cold Brew Honduras Kilverth Sagastume Natural
ONYX IS MY PAL
FREE shipping for orders over $40
TEA:
New Teas offerings have launched now in eco sachets. We've taken weighing to the tenth of a gram out of your hands so that each cup is perfect. We suggest trying Onyx Tealight which has organic oats and honey along with black tea and cinnamon to create a complex sweetness and silky mouthfeel tea experience.
Grown and processed in Kirinyaga County, this AA lot from the Muthingini station hits all the marks for a citric and sweet Kenyan coffee. This coffee was included in Advent to highlight the range of Kenyan coffee, with its bright orange notes and almost sparkling acidity.
Tasting Notes: Valencia Orange, Raw Sugar, Peach, Sparkling
The Valencia orange notes came through immediately! Favorite of the Advent so far. I thought I was getting tired of the generally high acidity so far this month but this one really shines without overwhelming
I brewed this on my v60 today and it really made the flavor notes pop. I got lots of citrus, sweetness, and that nice sparkling acidity. Wasn't a big fan of the aftertaste on this one as it lingered on my palate a little too long, but all in all a solid cup and a nice change of pace from the past few coffees.
Personally I didn't find the Citrus notes until I got to the aftertaste. I was experiencing more sugars and kind of caramel flavors using my Chemex. It was pretty good with just the right amount of bitterness there was a Ting of acidity when it got cool but I didn't consider it sparkling which just seems like a weird description to me
@Alan Carpenter I find that if the flavor tends toward caramel with a light roast it's probably being overextracted, the exception being the so-called "dark" flavored light roasts
I love it when the tasting notes and the coffee match up; it becomes an educational experence for me. The Orange and Sparkling totally came through in this coffee. Sparkling was a strange word when I read it but completely made sense afterwards.
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