I love fruited coffees. Dry processed, pulped natural, fermented. I think this developed 15 years ago when I decided I didn't like espresso without Harrar. Such an amazing coffee! After the challenges in the region and the loss of a consistent flavor profile available for export, I found myself in Kona, drinking Cascara Coffee Fruit Tea at a local coffee farm. It was such a different experience than the overly roasted coffee from Kona they expected me to buy. After being unable to obtain green coffee to explore, I have always sought to bring the essence of the coffee cherry into my blends. I have since found someone that doesn't agree with me at all! So, I created a blend devoid of any fruited notes - Fructophobia. Hey, who doesn't love thick, rich chocolate? In my drive for fruited cups, I have ignored a staple, dark chocolate. Here to my other two favorite regions from long ago - El Salvador and Sumatra. Superior grade beans that create an amazing espresso that can hold up to a heavier roast to develop a heavily bodied chocolate bomb!