Choc Ice - Cold Brew Blend

Origin

• 🇧🇷 Brazil· Sul de Minas
• 🇨🇷 Costa Rica

Tasting notes

Character

• Comforting
  20

Ships within 1 week after your roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months.. These beans hit their peak 1 to 2 weeks after roasting, so order fresh and let them rest a few days before brewing. Choc Ice: A Chocolate Cold Brew BlendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. Built for Iced Coffee Choc Ice is a medium-roast coffee blend of naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Brazil and white honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. Costa Rica, built to shine cold. It tastes like biting into chocolate-covered ice cream: deep chocolate, creamy hazelnut and a smooth, syrupy bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method.. Made for cold brew, iced lattes, Americanos over ice and a rich hot shot when you want one. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Chocolate · Hazelnut · Creamy Full, syrupy body with low acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. and a smooth, sweet finish that holds up beautifully over ice and through milk. Coffee Details Style 50/50 blend — Brazil & Costa Rica Origin Brazil (Sul de Minas) & Costa Rica (Altamira de Chirripó) Producers Sítio Barra, Fazenda Recanto & Fazenda Rosa Branca (Brazil); MICEPA Micromill (Costa Rica) VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars., CatuaíCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America., Catucaí & Mundo Novo (Brazil); Catuaí (Costa Rica) Processing Natural (Brazil); White Honey (Costa Rica) Roast Level Medium Tasting Notes Chocolate, hazelnut, creamy About This Coffee Choc Ice is a 50/50 blend that is all about texture. The Brazilian half is a micro-regional lot from the Sul de Minas cluster, drawn from three small-to-medium farms — Fazenda Rosa Branca, Fazenda Recanto and Sítio Barra — in the high country of Minas Gerais. Naturally processed and roasted medium, it brings the deep chocolate crunch and weighty body that anchors the cup. The Costa Rican half comes from MICEPA Micromill in Altamira de Chirripó, the work of the Ureña, Bourbon and Araya families. Processed as a white honey, it layers in a sweet, creamy hazelnut base that lifts the chocolate and keeps every sip moreish. Together they make a coffee engineered to be poured over ice. How to Brew Choc Ice Choc Ice is happiest cold, but it pulls a rich shot hot too. The cold brew recipe below is a reliable starting point — adjust to taste. Method Cold brew (immersion) Coffe