Our travels have taken us to the Cajamarca region of Peru where the soil, climate and altitude produce a clean bean that has notes of caramel and hazelnut, with a long dark cocoa finish. Locally roasted and ground to profile, then slowly brewed and triple filtered for maximum flavour extraction.
Finally, we cut the brew with fresh Australian full cream milk, and a touch of rich black cocoa.
Region: Cajamarca
Tasting notes: Notes of caramel and hazelnut, with a long dark cocoa finish.
100% Arabica Coffee.
