Cold Brew Blend

Cold brew is a full-immersion extraction method in which coffee grounds are completely submerged in water and brewed at room temperature or colder over an extended period — typically 16–20 hours. Unlike hot brewing methods that rely on heat to rapidly extract acids, aromatics, and oils, cold brew uses time as its primary extraction variable.

Because the water temperature is significantly lower, certain compounds — particularly bright organic acids and some bittering elements — extract more slowly and in lower concentrations. The result is a cup with reduced perceived acidity, minimal sharpness, and a smoother overall structure. At the same time, longer contact time allows for thorough extraction of sugars and heavier soluble compounds, contributing to a fuller body and pronounced sweetness.

Flavor-wise, our cold brew often emphasizes chocolate, cocoa, caramel, nut, and dark sugar characteristics, with a round mouthfeel and a clean, mellow finish. It can be served as a ready-to-drink beverage or brewed as a concentrate and diluted to preference, offering versatility for both straight service and milk-based applications.

In essence, cold brew is defined less by equipment and more by its controlled, low-temperature, long-duration extraction — producing a coffee experience that is bold in flavor yet soft in structure.

Origin: East Africa, Central America

Elevation: 1,100-1,600 meters

Roast Level: Medium

Notes: Dark Chocolate, Graham Cracker, Orange Peel, Toffee