50% Las Brisas / 50% Altamira de Chirripo. Summer is in full swing, which brings us to the second iteration of Choc Ice! A comforting espresso, it's deliciously refreshing, like biting into chocolate-covered ice cream when brewed cold or enjoyed over ice as an Americano or Iced Latte. Composed of Las Brisas from Guatemala and Altamira de Chirripo from Costa Rica, Choc Ice is all the rage this summer! Pairing Las Brisas from Jalapa with Altamira de Chirripo doubles down on all the chocolate notes and texture, and the blend is purposefully roasted to shine as a cold coffee, striking the perfect balance between straight-up delicious espresso and cold brews. Find our favourite Choc Ice recipes on our site. Artist Credit - Aishling Caomhanach.
Roaster Notes
"Las Brisas, Jalapa, Guatemala: Beneficio La Concepcion, smallholder lots sourced through Primavera and dry fermented with close attention to detail, Catuai and Pache varieties, washed process. Altamira de Chirripo, Costa Rica: MICEPA Micromill with producing families including the Urenas, Bourbons and Arayas, Catuai variety, white honey process, contributing a sweet creamy hazelnut base. Both components medium roasted, deliberately profiled for cold coffee."
50% Las Brisas / 50% Altamira de Chirripo. Summer is in full swing, which brings us to the second iteration of Choc Ice! A comforting espresso, it's deliciously refreshing, like biting into chocolate-covered ice cream when brewed cold or enjoyed over ice as an Americano or Iced Latte. Composed of Las Brisas from Guatemala and Altamira de Chirripo from Costa Rica, Choc Ice is all the rage this summer! Pairing Las Brisas from Jalapa with Altamira de Chirripo doubles down on all the chocolate notes and texture, and the blend is purposefully roasted to shine as a cold coffee, striking the perfect balance between straight-up delicious espresso and cold brews. Find our favourite Choc Ice recipes on our site. Artist Credit - Aishling Caomhanach.
Roaster Notes
"Las Brisas, Jalapa, Guatemala: Beneficio La Concepcion, smallholder lots sourced through Primavera and dry fermented with close attention to detail, Catuai and Pache varieties, washed process. Altamira de Chirripo, Costa Rica: MICEPA Micromill with producing families including the Urenas, Bourbons and Arayas, Catuai variety, white honey process, contributing a sweet creamy hazelnut base. Both components medium roasted, deliberately profiled for cold coffee."