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Floral aroma, brown sugar, caramel, medium body

Strawberry, Almond butter, Hint of nutmeg

Bold and smoky, with wine-like and bittersweet dark chocolate undertones

Milk chocolate & brown sugar with a tangy melon acidity.

Pear, Persimmon, Brown Sugar

Balanced cocoa and fruity tanginess with a dark creamy body

Milk chocolate, banana, guava, wine

Caramel, Stonefruit, Chocolate

Warm chocolate aroma, bittersweet cocoa, smoky caramel

Bright and lively with a rich, complex flavor, soft acidity, notes of citrus in undertones and a dry snappy finish

Rich, smoky, intense

Milk chocolate with hazelnut and cashew.

Baker's chocolate, molasses, and citrus

Balanced body with big flavor

Crisp oats, sweet cocoa, and a hint of fresh stewed apples

Medium to full body, soft, rich potting soil character.

Fruit, exotic spice, brown sugar, strawberry, blackberry, mango, cardamom, turmeric, anise, toffee, and milk chocolate

Tangerine, honey, brown sugar

Red Berries, Hazelnut, Chocolate

Dark chocolate with hints of cherry and honey

Clean flavors of almond and citrus

Light, aromatic, caramel notes, smooth flavor

Classic Ethiopian flavor, rich, bold notes of caramel

Bold, Rich, Dark Chocolate

Milk chocolate with hazelnut and cashew.

Toasted Almonds, Brown Sugar, Lime

Rich, Caramel, Dark Chocolate

Sweet and well balanced.

Rich nutty and caramel flavors, brightened by a hint of citrus.

Infused coconut and hazelnut flavors

Roasted nuts aroma, dark chocolate, smoky finish

Caramel, Tropical Fruit, with Bright Acidity

Caramel, fruit, and nut

Deep, dark flavor, wine-like, non-bitter, chocolate notes

Deep, dark flavor, wine-like, non-bitter, chocolate notes

Toasted Almonds, Brown Sugar, Lime

Smooth, Rich, Creamy

Honeyed with balance of caramel, nut and fruit

Turbinado Sugar, Cocoa, Orange Zest

Almond, Brown Sugar, Orange

Vibrant cherries, molasses

Roasted Almonds, Black Pepper, Molasses

Brown sugar, baking spices, chocolate, orange, berry, and caramel

Subtle notes of almond, walnut, and peanut with brown sugar and chocolate increasingly dominant as it cools