This full-bodied coffee offers rich, earthy tones with a hint of nuttiness, finishing with a soft, velvety touch that complements the bold intensity Robusta is known for.

"Fudgie-and-Chocolattie" -J.L (cold brew)

Origin: India 

Taste notes: Dark cocoa, roasted nuts, woody and a dry roasted nuts finish. Low acidity and medium long body.        

Espresso Recipe: 1:2 coffee-to-espresso ratio with a 25-30 second extraction.

Plunger Recipe: Use a 1:12 coffee-to-water ratio. Add 30 grams of coffee to your plunger. For 350 ml of water, pour 40 ml of hot water (90-95°C) over your coffee grounds, stir, and let it bloom for 30 seconds. Then, add the remaining water and wait for 4 minutes. Finally, press the plunger down.

Cold Brew Coffee Ratio:

• Strong Brew (1:8): 125 grams of coffee to 1 liter of water.
• Milder Brew (1:10): 100 grams of coffee to 1 liter of water.

Mix coffee and water in a jar, refrigerate for 12-24 hours, strain, and serve over ice. Enjoy!

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