Chocolate Avalanche Coffee

For the true chocoholic, a single note of cocoa is rarely enough. There is a desire for depth, for layers, and for an immersion into the complex world of chocolate. This desire is answered by the Chocolate Avalanche Coffee. As the name suggests, this is not a subtle hint of flavor; it is a cascading profile of richness designed to overwhelm the senses in the most delightful way possible. By combining three distinct chocolate characteristics—creamy milk chocolate, robust dark chocolate, and a dry, sophisticated dusting of cocoa powder—a coffee experience is created that rivals the finest confectioneries.

A Triple-Threat Flavor Profile

The defining characteristic of this blend is its complexity. Most flavored coffees settle for a generic "fudge" taste, but this selection is curated to provide a journey through the chocolate spectrum.

• The First Layer: Upon the first sip, the palate is greeted by the sweetness of milk chocolate. This provides a creamy, comforting introduction that softens the bite of the coffee.

• The Second Layer: As the coffee sits on the tongue, the deeper, slightly bitter notes of semi-sweet dark chocolate emerge. This adds a level of sophistication and intensity.

• The Finish: The experience concludes with the sensation of dry cocoa powder, leaving a lingering, earthy finish that invites the next sip.

Despite this intensely sweet and rich description, the coffee remains entirely free of added sugars. The flavor profile is achieved through a masterful application of natural and artificial flavorings, ensuring that the "Avalanche" brings flavor, not calories. It is a guilt-free indulgence suitable for those managing sugar intake or following specific dietary protocols like Keto or Paleo.

The Colombian Foundation

A flavor profile as heavy as "Chocolate Avalanche" requires a sturdy foundation to support it. If the base coffee were too light or acidic, the chocolate notes would feel disjointed. Therefore, high-grade Arabica beans from Colombia are utilized as the canvas for this masterpiece. These beans are sourced from elevations ranging between 1,300 to 1,650 meters, a "Goldilocks" zone for coffee cultivation. At this altitude, the cool mountain air slows the respiration of the coffee cherries, allowing dense, flavor-packed beans to develop over time.

The harvesting process is equally rigorous. Conducted between September and January, the harvest ensures that only the most mature cherries are picked. Once harvested, the beans are processed using Vertical Dryers. This technology is critical for maintaining the structural integrity of the bean, ensuring a consistent moisture content that allows for an even, medium roast. The result is a coffee that is naturally smooth and mild—the perfect vehicle for a triple-chocolate infusion.

Brewing the Avalanche

To fully unleash the cascade of chocolate notes, specific brewing techniques can be employed. While the coffee is pre-ground for convenience or whole bean for freshness, the method of extraction plays a pivotal role in the final taste.

The Mocha-Style Moka Pot

For those who enjoy a strong, espresso-like cup, a Moka Pot is highly recommended. The pressure-based brewing intensifies the dark chocolate notes, creating a liquid that is almost syrup-like in its richness. When combined with steamed milk, it creates an instant mocha without the need for sugary syrups or powders.

The French Press Immersion

To highlight the creamy milk chocolate aspects, a French Press is the tool of choice. The metal mesh filter allows the natural coffee oils—and the infused chocolate essences—to pass into the mug rather than being trapped in a paper filter. This results in a brew with a thick, heavy body that coats the tongue, mimicking the texture of hot cocoa.

Iced Chocolate Coffee

When brewed hot and then chilled over ice, the "sprinkle of cocoa" finish becomes remarkably crisp. Adding a splash of oat milk or cream transforms the beverage into a sophisticated chocolate milk for adults, providing a refreshing afternoon pick-me-up that still packs a caffeine punch.

Explore the Coffee House

The Chocolate Avalanche is a standout star, but it is part of a larger galaxy of gourmet flavors. For those who wish to rotate their morning routine between different dessert-inspired brews, the complete collection offers a variety of options ranging from fruity to nutty profiles.

We invite you to join our growing community of coffee enthusiasts. By visiting our facebook page, you can share your own brewing experiments, find recipe hacks, and stay updated on the latest seasonal releases.

Culinary Pairings

This coffee is bold enough to be served as a dessert on its own, yet it pairs wonderfully with specific foods.

• The Contrast: Pair with a tart lemon pound cake or a bowl of fresh raspberries. The acidity of the fruit cuts through the chocolate layers for a balanced bite.

• The Mirror: Serve alongside a chocolate croissant or a brownie to double down on the cocoa experience.

• The Savory: Surprisingly, this coffee pairs well with a salty breakfast bagel or bacon, where the sweet and savory notes play off one another.