DARK CHOCOLATE • MIXED NUTS • SMOOTH
Chocolatey, nutty and smooth. This coffee sees a little more development in the roaster to minimize the acidity, it hones in on the body to act like a warm hug. Currently 50% Gahahe honey processed Red Bourbon from Burundi, and 50% Santa Lucia natural Yellow Catuai from Brazil.
Our current offering for Tipping Point is a blend of two coffees. We've profiled these two coffees separately and blended them post-roast. Our intention is to match density and bean sizing so they extract at even rates, bringing you the most flavour clarity in your cup of coffee.