Chocolate Hazelnut | Flavored

Our Chocolate Hazelnut Coffee is best described as a smooth medium roast with dark chocolate, toasted hazelnut, and a dry cocoa finish.

Dark chocolate opens the cup with a rich cocoa character. Toasted hazelnut develops through the center, bringing a warm, roasted nuttiness that balances the deeper chocolate.

As the cup settles, cocoa becomes more noticeable and creates a clean, dry finish without lingering sweetness. The chocolate and hazelnut remain distinct while forming one balanced flavor combination.

Customers describe this coffee as amazing and a favorite for everyday drinking. It is enjoyed both black and with creamer, allowing the chocolate and toasted hazelnut to remain present in either preparation.

Coffee Details:

Roast Level: Medium
Coffee Type: Naturally and Artificially Flavored Single Origin Coffee
Bean Species: Arabica
Origin: Not Specified
Grower: Not Specified
Coffee Varieties: Not Specified
Processing Method: Not Specified
Certification: Conventional
Growing Altitude: Not Specified
Soil Type: Not Specified
Official Tasting Profile: Dark Chocolate, Toasted Hazelnut, and Cocoa 
Customer Reported Tastes: Enjoyable Black and With Creamer
Acidity: Low
Body: Medium
Finish: Dry, Clean, and Cocoa Forward
Ingredients: Coffee and Natural and Artificial Flavoring

Why It Stands Out:

This is a flavored coffee. The dark chocolate and toasted hazelnut characteristics are created with natural and artificial flavoring added to the coffee.

The combination brings together two complementary flavors without allowing either one to completely overpower the cup. Dark chocolate provides depth, toasted hazelnut adds warm nuttiness, and cocoa creates a dry, clean finish.

The specialty grade single origin coffee is roasted in small batches to a smooth medium roast. Flavoring oils are added while the beans are still warm, helping the chocolate and hazelnut flavors coat the freshly roasted coffee evenly.

The medium roast gives the coffee enough depth to support the chocolate while remaining smooth enough for the toasted hazelnut to stay noticeable. It can be enjoyed black for a clearer cocoa and roasted nut profile or with creamer for a softer, richer cup.

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 helps preserve the dark chocolate, toasted hazelnut, and cocoa flavors that distinguish this coffee.

Best Brewing Methods:

1. French Press creates the fullest expression of the toasted hazelnut and dark chocolate. The four-minute immersion allows the roasted nut character to become more pronounced while preserving the coffee’s medium body and dry cocoa finish.

2. Auto Drip produces a smooth and balanced everyday cup. It keeps the chocolate, toasted hazelnut, and cocoa working together without concentrating one flavor too heavily.

3. Espresso creates a more concentrated interpretation with stronger dark chocolate, pronounced toasted hazelnut, and an intense cocoa finish. It works well as a straight espresso or with steamed milk.

4. Pour Over produces a cleaner cup with more separation between the dark chocolate and toasted hazelnut. The paper filter lightens the body and makes the dry cocoa finish more noticeable.

5. Cold Brew creates a smooth, chilled version with low perceived acidity. It emphasizes chocolate and hazelnut while softening the dry character of the cocoa finish.

French Press is the winning brewing method for Chocolate Hazelnut Coffee. A four-minute immersion gives the toasted hazelnut enough time to become more pronounced while maintaining the dark chocolate foundation, medium body, and clean cocoa finish.

Recommended French Press Recipe:

Use approximately 2 level tablespoons of coarsely ground coffee for every 6 fluid ounces of water.

Heat fresh, filtered water to approximately 195–200°F.

Add the ground coffee to the French press and pour the hot water evenly over the grounds.

Stir gently to make sure all the coffee is saturated, place the lid on the brewer, and allow the coffee to steep for approximately four minutes.

Press the plunger down slowly and evenly. Pour the coffee immediately after pressing to prevent continued extraction.

The finished cup should open with dark chocolate, develop into toasted hazelnut, and finish with dry cocoa.

If the coffee tastes thin or weak, use slightly more coffee or extend the steeping time. If it tastes bitter or excessively dry, use a slightly coarser grind or shorten the steeping time.

Taste the coffee black before adding anything. Creamer creates a softer and richer cup while allowing the chocolate and hazelnut flavors to remain noticeable.

Choose Your Grind:

Level 1. Espresso: Very fine. Concentrates the dark chocolate, toasted hazelnut, and cocoa flavors. Built for espresso machines.

Level 2. Standard: Medium grind. Smooth, balanced, and reliable. Best for automatic drip coffee makers and Keurig compatible reusable pods.

Level 3. Coarse: Large grind. Produces a fuller cup with pronounced toasted hazelnut, dark chocolate, and medium body. Best for French press and cold brew.

Level 4. Whole Bean: Full beans. Best for maximum freshness and complete control over the grind used for any brewing method.

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