Two-Row Barley | Chocolate Malt | SRM 350 – 420
Dutch Cocoa | Sorghum | Brownie Crust
Who doesn’t love rich, dark and indulgent chocolate? Working with the real thing can get costly quickly and still not impart the chocolate character you’re after. That’s why we worked hard to perfect the right roasting schedule and even learned how to roast the real cacao bean itself to find to find the perfect flavor profile for this roast. No need to fight over the last brownie — this is a year-round offering.