Cacao nibs, cherry, brown sugar
Intense chicory, and sweet carob get roasted for a deep molasses body. A dusting of cocoa and nuts comes from earthy lentils and toasted sunflower seeds. Grape seeds surprise with a buttery pie crust essence, and date seeds punch in with fruit and flower power. Burnt sugar millet malt helps bring forth a bright, and citrusy acidity. Then the roasted grounds are brewed in this fermentation extract to produce our silky, caffeinated cold coffee.