Ethiopian Yirgacheffe Coffee is a unique USDA organic coffee with a complex origin and truly exotic flavor with pleasant acidity. Yirgacheffe is a coffee region in southern Ethiopia that produces distinctively floral and fruit-toned coffees from traditional varieties of Arabica long grown in the region from wild coffee trees.
Costa Rica Coffee is grown at high altitudes on volcanic soil, where the cherries ripen more slowly, which gives it a rich and hearty flavor. This single-origin Tarrazu Estate Costa Rica Coffee, known as one of the finest in the world, is master roasted to medium color to preserve the naturally full, elegant, and rich flavors.
Sumatra Mandheling Coffee is a rare Indonesian coffee that is delightfully smooth with a rich, heavy body, low acidity, exotic flavor with an intense syrupy aftertaste, and earthy richness. Rated a low acid coffee due to the lower acidity.
Brazil Coffee is an estate coffee from the Minas Gerais region. It has an amazing taste with hints of sweetness, chocolate notes, balanced acidity, and a pleasantly clean taste.
Ethiopian Yirgacheffe Coffee is a unique USDA organic coffee with a complex origin and truly exotic flavor with pleasant acidity. Yirgacheffe is a coffee region in southern Ethiopia that produces distinctively floral and fruit-toned coffees from traditional varieties of Arabica long grown in the region from wild coffee trees.
Costa Rica Coffee is grown at high altitudes on volcanic soil, where the cherries ripen more slowly, which gives it a rich and hearty flavor. This single-origin Tarrazu Estate Costa Rica Coffee, known as one of the finest in the world, is master roasted to medium color to preserve the naturally full, elegant, and rich flavors.
Sumatra Mandheling Coffee is a rare Indonesian coffee that is delightfully smooth with a rich, heavy body, low acidity, exotic flavor with an intense syrupy aftertaste, and earthy richness. Rated a low acid coffee due to the lower acidity.
Brazil Coffee is an estate coffee from the Minas Gerais region. It has an amazing taste with hints of sweetness, chocolate notes, balanced acidity, and a pleasantly clean taste.
We asked Chat GPT 3.5 and Chat GPT 4 to create the ultimate iced coffee recipes and here's what AI came up with. Watch the video on our YouTube channel to see the two AI's go head to head and create what it thinks to be "the iced coffee perfect recipe".
GPT-4
1. Tropical Coconut Cold Brew
Ingredients:
1 cup of freshly ground coffee beans (preferably a single-origin Colombian for its balanced flavors and hint of nuttiness) 4 cups of cold, filtered water 1 cup of full-fat coconut milk 2 tbsp of raw honey 1 tbsp of vanilla extract Toasted coconut flakes for garnish Ice cubes Instructions:
In a large jar or a cold brew maker, mix the freshly ground coffee with cold filtered water. Make sure all the coffee is soaked in water.
Cover the jar and refrigerate it for at least 12 to 24 hours. This allows the coffee to steep and gives it a less acidic and smoother taste.
After steeping, strain the mixture using a fine-mesh sieve or a coffee filter. This is your cold brew coffee.
In a small saucepan, warm the coconut milk over medium heat.
Add raw honey to the warm coconut milk and stir until it dissolves. Remove from heat and stir in the vanilla extract. Let it cool.
To serve, fill a glass with ice. Pour the cold brew coffee over the ice, leaving some space for the coconut milk.
Slowly pour the cooled coconut milk mixture into the glass. Garnish with toasted coconut flakes and enjoy your Tropical Coconut Cold Brew.
2. BerryBlast Iced Coffee
Ingredients:
1 cup of freshly ground coffee beans (a fruity Ethiopian Yirgacheffe works great for this recipe) 4 cups of cold, filtered water 1 cup of mixed berries (blueberries, raspberries, and strawberries) 2 tbsp of maple syrup Fresh mint leaves for garnish Ice cubes Instructions:
Mix the ground coffee beans with cold filtered water in a large jar or cold brew maker. Make sure all the coffee grounds are covered in water.
Cover the jar and let it sit in the fridge for 12 to 24 hours.
After the coffee has steeped, strain the mixture using a coffee filter or a fine-mesh sieve. In a saucepan, combine the mixed berries and maple syrup. Simmer over medium heat for about 10 minutes, or until the berries have broken down and created a syrup.
Strain the berry syrup to remove the seeds, pressing on the solids with a spoon to extract all the juice.
To serve, fill a glass with ice cubes. Pour in the cold brew coffee until the glass is about three-quarters full.
Top the coffee with the berry syrup, pouring slowly to create a beautiful layering effect.
Garnish with fresh mint leaves and enjoy your BerryBlast Iced Coffee.
These are unique and extravagant ways to enjoy iced coffee during the summer season. Remember, the key to a great iced coffee is a great cold brew, and the key to a great cold brew is fresh, quality coffee beans. Happy brewing!
Ethiopian Yirgacheffe Coffee is a unique USDA organic coffee with a complex origin and truly exotic flavor with pleasant acidity. Yirgacheffe is a coffee region in southern Ethiopia that produces distinctively floral and fruit-toned coffees from traditional varieties of Arabica long grown in the region from wild coffee trees.
Bolivia Peaberry Coffee is of the Caranavari variety produced from trees at very high volcanic mountain altitudes. Famous for its sweet-toned and soft aroma and with very pronounced sweet cocoa tones.
The Brazil Peaberry Coffee is famous for its smooth flavor, complex, intense aroma, and rich body. The estates we buy from are located in the Southern region of the State of Minas Gerais.