Our bean-to-cup single origin cocoa brew with flaky sea salt from the Kattegat Sea. Trinitario & criollo cacao varieties are grown at the Dominican Republic's Öko Caribe. Roasted on a light and slow roasting profile to express notes of Cherry, Coffee and Lemon.
Suggested brewing method - melt 25g hot chocolate and mix in 160mL of chosen milk. Mix over low heat until chocolate and milk is immersed. Find other brew guides here.