A chocolate chip espresso roast: dense, creamy and chocolatey. Packed with flavor, this roast will remind you that good things come in demitasse sizes (but you’ll still want a double).
Matt’s own secret! Formulated specifically for espresso machines, this blend is optimized for a thicker extraction. So rich and smooth, you’ll be begging for the recipe.
"Brewed an espresso. Darker than I prefer, and not much beyond a subtle chocolate taste. Fell kind of flat for me. " (2 out of 5)
"This bean was very smooth and silky. The hint of chocolate and cocoa was a bit much for me but it was still good" (4 out of 5)
"We brew with an espresso machine and this coffee has an amazing crema. It has a defined flavor where you can taste the chocolate, the aroma is pleasant but not intense, it feels tangy at first and then acid" (3 out of 5)
"I like chocolate. A lot. However, this coffee might be a bit too chocolatey for my tastes. It definitely delivers on its promise, but I personally felt the chocolate overtones thoroughly overpowered the taste of the coffee itself, and I missed having any of the lighter notes that I usually love." (3 out of 5)
"Not the best. Has a fair amount of chocolate and cocoa powder but doesn't stand up as much as some other beans I've used. Has a flavor that almost tastes like dirt, and a little bit of funk sort of like Jamaican rum every time brewed French Press. Aeropress came out a little better; maybe bad batch?" (3 out of 5)
"From 2 stars to 4! I initially tried this roast in 04/16 and was not impressed. It smelled like a bad roast batch, and certainly tasted the same way. However I was sent another sampler and behold, I was impressed! Smoky, chocolaty, earthy flavor--all of which are among my favorite notes and flavors." (4 out of 5)