We blend and grind our own roasts specifically for cold extraction — a mix of medium and dark Typica — then leave the rest to time. Steeped slow and cold over many hours, the coffee pulls out sweet and mellow, with almost none of the sharpness hot brewing can bring.
The result is smooth, rich, and naturally low in acid — easy to drink straight over ice, stretch with water, or soften with a splash of milk. It comes pre-ground and ready to steep: summer in a glass, made from the same Kona we’re known for.
Tasting notes: rich, bold, and smooth, with a balanced medium-and-dark character and low acidity.
Best brewed: steep 12–20 hours in cold water (about 20g per 8oz), then strain.
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