6 Bean | Blend | 12 Pack

Our 6 Bean Blend is best described as a rich, full-bodied dark roast with cocoa, dark chocolate, roasted nuts, and caramel sweetness.

The first sip opens with cocoa. Dark chocolate develops behind it, deepening the cup without turning the coffee into nothing but roast and bitterness.

As the coffee develops, roasted nuts move through the chocolate and add a toasted flavor to the center of the cup. Caramel sweetness appears later, softening the darker cocoa and carrying the coffee toward a clean finish.

Customers report tasting upfront cocoa, chocolate, and caramel sweetness. Customers also describe this coffee as smooth and full-bodied, with enough depth to remain noticeable in Americanos, cappuccinos, and lattes.

This coffee moves from cocoa into dark chocolate and roasted nuts before finishing with caramel sweetness and lingering cocoa. The dark roast and Robusta component give the blend enough strength for concentrated brewing without eliminating its individual flavors.

Your coffee is roasted after you order, then packed and shipped within days. It does not sit in a warehouse waiting for someone to buy it. This allows its cocoa, chocolate, roasted nut, and caramel flavors to reach you while the coffee is still at its best.

Coffee Details:

Roast Level: Dark
Coffee Type: Multi-Origin Six-Bean Espresso Blend
Bean Species: Arabica and Robusta
Origin: Multiple Coffee-Growing Regions Worldwide
Blend Composition: Six Different Coffees, Including Robusta
Grade: Specialty Grade
Producer Tasting Profile: Cocoa, Dark Chocolate, Caramel, and Roasted Nuts
Customer-Reported Impressions: Upfront Cocoa, Chocolate, Caramel Sweetness, Smooth Character, Full Body, and a Clean Finish
Body: Rich and Full
Acidity: Low, with minimal perceived sharpness
Caffeine: Higher than an all-Arabica blend due to the Robusta component
Ingredients: Coffee

Why It Stands Out:

This is not a flavored coffee. The cocoa, dark chocolate, roasted nut, and caramel characteristics come from the coffee itself rather than added flavoring.

The blend combines six different coffees from multiple growing regions. This broad composition creates more depth than a blend built around only one or two coffees. The Robusta component contributes additional intensity, body, and caffeine while helping the coffee maintain its flavor in concentrated espresso and milk-based drinks.

The dark roast develops the blend’s cocoa, dark chocolate, roasted nut, and caramel flavors. It is designed to produce substantial flavor without relying solely on smoky or burnt roast characteristics.

Customers specifically report upfront cocoa, chocolate, and caramel sweetness. Customers also recommend this coffee for espresso, Americanos, and lattes because the darker flavors remain present after adding water or milk.

The blend can also be prepared through a moka pot, automatic drip machine, French press, or pour over. Each method changes which flavors become most noticeable, but espresso provides the most concentrated expression of the complete profile.

Best Brewing Methods:

1. Espresso: Produces the strongest expression of the complete flavor progression. Cocoa appears first, followed by dark chocolate and roasted nuts, before caramel sweetness and lingering cocoa develop through the finish.

2. Moka Pot: Creates a concentrated cup without requiring an espresso machine. It emphasizes cocoa, dark chocolate, caramel, and the blend’s substantial body.

3. Standard Drip: Produces a familiar and balanced cup with cocoa, roasted nuts, dark chocolate, and restrained caramel sweetness. It provides less concentration than espresso but keeps the primary flavors recognizable.

4. French Press: Emphasizes full body, dark chocolate, roasted nuts, and lingering cocoa. The metal filter retains more of the coffee’s natural oils, creating a heavier cup.

5. Pour Over: Produces a cleaner and more separated interpretation of the blend. Cocoa and roasted nuts become easier to distinguish, but some of the body and dark chocolate intensity may be reduced.

Based on customers recommending this coffee for espresso, Americanos, cappuccinos, and lattes, Espresso is our winning brewing method. Concentrated pressure extraction develops the cocoa, dark chocolate, roasted nuts, and caramel while giving the blend enough strength to remain noticeable when combined with water or milk. Moka pot is our closest alternative when you want similar concentration without an espresso machine.

Espresso Brewing Instructions:

Use approximately 2 level tablespoons of finely ground coffee for a double espresso.

Heat fresh, filtered water to approximately 195°F to 200°F if your espresso machine allows temperature control.

Distribute the ground coffee evenly in the portafilter and tamp it level using firm, consistent pressure.

Begin the extraction and aim for approximately 2 fluid ounces of espresso in 25 to 30 seconds.

The espresso should begin with cocoa, followed by dark chocolate and roasted nuts. Caramel sweetness and lingering cocoa should become more noticeable through the finish.

If the espresso pours too quickly and tastes thin or sharply sour, grind slightly finer. If it pours too slowly and tastes dry or excessively bitter, grind slightly coarser.

Taste the espresso before adding milk or sweetener. Steamed milk brings the chocolate and caramel forward, while an Americano gives the cocoa and roasted nut flavors more room to separate.

Choose Your Grind:

Level 1. Espresso: Very fine. Concentrated, intense, and chocolate-forward. Built for espresso machines.

Level 2. Standard: Medium grind. Rich, balanced, and reliable. Best for automatic drip machines, coffee pots, and reusable Keurig pods.

Level 3. Coarse: Large grind. Full-bodied, smooth, and lower in perceived bitterness. Best for French press and cold brew.

Level 4. Whole Bean: Full beans. Best for maximum freshness, complete control, and grinding immediately before brewing.

Bag Sizes Available:

12 OZ. (340g)
1 LB. (16 OZ.) 454g
2 LBS. (32 OZ.) 907g
5 LBS. (80 OZ.) 2,268g
12 LBS. (192 OZ.) 5,443g
12-Pack Single-Serve Coffee Pods