Tastes like a sombrero of Mexican beans that drunk too much Swiss spring water and bravely fashioned a boat out of plums and raisins to keep up with the Jones’s. From farms in Mexico which use the chemical free Swiss-Water method to decaffeinate the coffee
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 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.
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.
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