It’s been a long time coming. Our first dark roast offering is a blend of three coffees from around the world. The driving bean comes from a popular growing region near Mt. Hagen on the Indonesian island of Sumatra. Coffee from this region tends to be very full bodied and provide smoked wood and muted sweetness flavors. Next is a washed Papua New Guinea coffee that’s quite low in acid and adds some dark chocolate and earthy spice to the cup. Finally, a coffee produced near Sipi Falls in Uganda complements this already heavily structured blend with mild citrus notes. The beans are all USDA certified organic, and the brewed coffee may help to keep you awake writing product descriptions into the early hours of the morning.
How do we infuse? High quality coffee beans have about 15% fat, and cannabinoids such as CBD bind to fat. During the roast, these naturally occurring oils in the coffee beans become more active and exposed, and we directly infuse them once the beans have cooled and are degassing during the curing process. Our coffees are infused at a 1:1 ratio of milligrams of CBD to grams of coffee for easy measuring.
Hemp Strain: Wife Farming Practice: Certified Organic Hemp Flower Terpene Profile: Beta Caryophyllene, Humulene, Myrcene Tasting Notes: A sweet, earthy flavor pervades this extract with overtones of black pepper and subtle notes of cherry Extraction Method: CO2 Infusion Strength: 1 mg CBD per 1 g of coffee