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but also reduces bitterness and caffeine—making Hōjicha a calming option that can be enjoyed any time of day
EP• Tasting Notes: Dark Cherry
everyday brewing
chocolate-forward medium roast with a creamy body
5g per 12 oz• 195°F water• Steep 5–7 minutes
Bigfoot’s Barrel Grind:Fine but also reduces bitterness andBigfoots Barrel is what happens when legend meets whiskey barrels and decides to become coffee. This small batch single origin from Guatemala is aged for over 30 days in reclaimed whiskey barrels, picking up deep oaky character and rich warmthwithout a single drop of alcohol. Elusive? Sure. Smooth? Absolutely. Coffee details: Origin: Huehuetenango, Guatemala Roast Level: Medium Altitude: 1,8002,000 meters Process: Fully washed Barrel Aged: 30+ days in
