Look, we love chocolate, okay? We're not ashamed to admit it. And we know a lot of you guys agree with us: coffee is good, but chocolatey coffee is even better!
Hence the Mocharagua coffee. It's mostly Nicaraguan Arabica, roasted to a slightly deeper roast point to bring out its pronounced sweet-chocolate tones without over-toasting them. Then we added Vietnamese Peaberry Robusta, because Vietnamese Robusta has the perfect dark cocoa undercurrent. The premium Robusta also rounds out the palate and gives the coffee a broader appeal, making this a real crowd-pleaser.
Our new Half-Caff version substitutes Swiss Water Process Decaf Nicaraguan Arabica for 60% of the regular Nicaraguan Arabica. Since it's the same bean, decaffeinated with the gentlest process that leaves the flavor intact, the Half-Caff is nigh-indistinguishable from the regular version.
All this with no additives or flavorings. Just the natural tastes and aromas of the coffee beans. We think you'll love this coffee. It's amazing iced, too--try it Vietnamese-style in the Phin filter! 8 oz roasted coffee, Medium/Dark Roast. Please select ground coffee or whole bean.
Fantastic taste without the caffeine overload
Those of us who love coffee but can't handle much caffeine really have it rough. We would drink decaf if we could find any that tastes good, but that's wishful thinking. When the low-caffeine "Passiona" (a Vietnamese coffee whose beans are naturally low in caffeine) was discontinued, I was upset and had to continue my search for a suitable coffee. I'm so happy that Heirloom Coffee offers a half-caff version of Mocharagua because I love chocolate as much as coffee. Mocharagua is amazing, and it's the only coffee that I've been drinking for the past several months.
I've only made iced coffee with it (using a Phin filter to brew it hot), so I can't comment on how it tastes otherwise. To me, it definitely has a dark chocolate aftertaste if prepared according to the instructions on the package (brew it strong and let it sit for 20 minutes before adding ice). For what it's worth, I use two slightly-rounded tablespoons of coffee with 175 mL water. I normally put two tablespoons of light cream in it and no sugar, but I've also tried it with homemade sweetened condensed milk, and it's a wonderful treat.
Posted by Unknown on Nov 8th 2016
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