We always like a good chocolatey blends for the holiday season. This year we chose to work with low acidity coffees from Mexico and Brazil for strong Chocolate and Cocoa notes without the acidity. The Brazil varietal we used uniquely comes through with nuttiness as the cup cools and then to add a character to the blend we add some fruit tones of a dry processed Ethiopian Sidamo.

All in all, a great blend from drip and espresso.