Origin: Small-lot blend
Type: That would be telling
Flavor Notes: Deep, dark, unapologetic chocolate
Type: That would be telling
Flavor Notes: Deep, dark, unapologetic chocolate
I've been making brewing cacao blends a long time, and I've never blended a brewing cacao this chocolatey. That's the whole point of the name. Double Chocolat is the richest, darkest, most full-on chocolate cup we've ever brewed.
I'm proud we got there without adding a single additional thing. No chocolate flavoring, no cocoa stirred in, no shortcuts (like some bru that shall not be named). Just cacao — the right beans, blended and roasted to pull every bit of deep chocolate out of the bean itself. It's "double chocolate" because the cacao genuinely tastes that way, not because we doctored it. That's a harder way to do it. It's also the only way I'm interested in.
And because it's real roasted cacao, it tastes like real roasted cacao — not the flat, generic chocolate-flavored coffee substitute you may have tried before. There's actual depth here. The roast level and the blend give it a wonderful richness without the harsh bitterness that usually rides along with a dark cup. Smooth, deep, and chocolate all the way down.
The chocolate ritual — without the coffee. You brew it just like coffee. Your kitchen fills up with the smell of chocolate, you pour a dark, gorgeous cup, and you get your morning ritual back — minus the coffee. No caffeine jitters; cacao carries theobromine instead, a gentler, longer, more even lift than a coffee jolt. If you want coffee alternative that actually delivers on the chocolate, I made this for you.
A reminder, same as always: this is not your mother's hot chocolate — though it might be the closest thing yet.
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