Buy Bird Friendly Coffee Online

Molasses, Chocolate, Graham Cracker

Apricot, Toasted Almond, Milk Chocolate

Strong milk/dark chocolate profile with a lining of sweet grape. This well-balanced coffee has a round, velvety body.

Strawberry, Almond butter, Hint of nutmeg

Chocolate and pineapple

Notes of citrus, sugar cane, and black cherry

Sweet and well balanced.

Toasty, spicy, dark chocolate

Milk chocolate & brown sugar with a tangy melon acidity.

Honeyed with balance of caramel, nut and fruit

Baker's chocolate, molasses, and citrus

Caramel, fruit, and nut

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

Strawberry, Almond butter, Hint of nutmeg

Orange, Milk Chocolate, Cherry

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

Honey, Apricot, Hazelnut, Red Apple

Orange, Milk Chocolate, Honey

Chocolate, Roasted almonds, Heavy body

Orange, Milk Chocolate, Caramel

Honeyed with balance of caramel, nut and fruit

Milk chocolate & brown sugar with a tangy melon acidity.

Full-bodied cherry, sugary sweet, and a grounded milk chocolate finish

Chocolate, Brown Sugar, Almond, Caramel with a hint of Orange

Chocolate and pineapple

Roasted nuts aroma, dark chocolate, smoky finish

Smooth, Rich, Creamy

Chocolatey with caramel and nuts

Milk chocolate, banana, guava, wine

Vibrant and fruit with flowery characteristics.

Chocolate, Caramel, Clove

Red Apple, Brown Sugar, Almond

Infused caramel flavor

Balanced smoky aroma, fresh toast, medium body

Orange, Milk Chocolate, Brown Sugar

Tangerine, Honey, Brown Sugar

Almond, Brown Sugar, Orange

Full-bodied, oaky, and toasty flavors

Fruity with tones of caramel, chocolate, vanilla, and hazelnut.

Chocolate, Brown Sugar, Almond, Caramel with a hint of Orange

Brown sugar, Orange, Milk Chocolate

Chocolate, Sweet, Nutty

Fruity with tones of caramel, chocolate, vanilla, and hazelnut.

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