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Coffee with dark chocolate tones!
Look, we love chocolate, okay? We're not ashamed to admit it. And we know a lot of you guys agree with us: coffee is good, but chocolatey coffee is even better!
So we were sitting around the table this morning and thinking about what to offer you guys for the next mailing, and we said, "You know what? Chocolate is awesome. Let's make it happen."
Hence the Mocharagua coffee. It's mostly Nicaraguan Arabica, roasted to a slightly deeper roast point to bring out its pronounced sweet-chocolate tones without over-toasting them. Then we added Binh An Screen 16 Robusta, because Vietnamese Robusta has the perfect dark cocoa undercurrent. The premium Robusta also rounds out the palate and gives the coffee a broader appeal, making this a real crowd-pleaser.
All this with no additives or flavorings. Just the natural tastes and aromas of the coffee beans. We think you'll love this coffee. It's amazing iced, too--try it Vietnamese-style!
Why drink low-caffeine coffee? Recent studies have shown that people who drink three or more cups of coffee are less likely to have heart disease, respiratory disease, strokes, diabetes, or infections (view the NIH study here). But three cups of coffee is too much caffeine for many people. Fortunately, the study found that decaf was just as effective as regular coffee! So, a low-caffeine coffee lets you drink twice as much coffee and get twice as many antioxidants but still get the same amount of buss you're used to.
How did we reduce the caffeine? The base for this coffee is El Recreo Nicaragua Arabica, which is available in either regular or Swiss Water Process decaffeinated. To make a half-caff version, we simply swapped some of the regular Nicaragua beans for the SWP decaf. Since they're the same beans from the same fields, the taste of the half-caff is virtually identical to the regular Mocharagua.