Tastes like Colombian and Papua New Guinean beans went on a gap year to the tropics to find themselves, feasted on citrus and stone fruit only to drunkenly fall into a chocolate fountain sprinkled with nuts.
Tastes like beans from the great southern lands, Indonesia, Fiji and Papua New Guinea, got silly together, ran straight at a corner, fell off a cliff and landed in a chocolate lake. It was bittersweet.
Tastes like Brazillian, Ethiopian and Kenyan beans fondued together, brushed with malt, rolled in chocolate, then thrown in a cherry tree cleverly disguised as a berry tree.
If the last time you blew the head off a dandelion, you wished for the taste of a lighter, complex coffee from Tanzania, Kenya and Ethiopia that together gave you those sweet citrus and berry notes – then here you are – magic is real.