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We hand mix our flavorings into every batch of roasted espresso.
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I advocate this coffee grinder, if you’re trying to grab one.
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A couple of minutes later, the second pop or crack is the result of carbon dioxide created through the roasting course of.
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This is when the flavors, aromas and colours start to develop and the beans begin to resemble the roasted beans we’re so familiar with.
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Think you want coffee with flavor notes of cacao, molasses, and raspberry?

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