The Silverback

FLAVOR NOTES 
Massive, ultra-syrupy, and high-octane. The medium-dark Espresso Monkey provides a dense foundation of fudge brownie, dark cacao, and molasses, while the medium-roasted Kaapi Royale injects an incredible velvety texture and a clean, toasted hazelnut and wood-spice bite. Features an exceptionally heavy body, virtually zero acidity, and a long, bold baking-chocolate finish that cannot be drowned out by milk or syrups.
 
BREWING GUIDELINES 
Espresso - Water: 198°F-200°F. The absolute pinnacle for this blend. Pulls a shot with a massive, persistent, tiger-striped crema. The thick, velvety mouthfeel and dense chocolate-nut profile are explicitly engineered to punch cleanly through heavy milk textures and sweet syrups.
Moka Pot - Use a fine grind and hot water in the base, pulling off the stove immediately as it flows. This creates an incredibly intense, near-espresso concentrate on the stovetop that showcases the blend's heavy baking chocolate and robust body.
Pour Over / Drip - Water: 199°F-201°F. Keep temperatures slightly lower to manage the high solubility of the medium-dark component. Yields a deeply comforting, traditional dark-roast style cup packed with toasted pralines, heavy cocoa, and zero bitterness.
French Press - Water: 200°F. Use a tight 1:15 ratio. Full immersion lets the Robusta's structural body and the Monkey Blend's rich molasses sweetness fully meld, producing a heavy, ultra-creamy cup that pairs beautifully with heavy cream.
 
ROAST LEVEL 
Post-Roast Blend: Medium-Dark & Medium components
 
DRYING METHOD 
Patio Sun-Dried & Raised Beds
 
PROCESS METHOD 
Mixed (Wet-Processed / Washed & Dry-Processed / Natural)
 
VARIETY
Arabica Selection & 100% Washed Robusta (Kaapi Royale)
 
REGION 
Multi-Region (Latin America, Africa, and Karnataka, India)