Ciara (Pronounced: Key-rah)
This is our extra special rich dark roast which can easily kick through milk. If you're looking for a great, rich and intense espresso without the rough edges then this is the one. You'll get tastes of caramel, hazelnut and dark chocolate. Great as an espresso but strong enough to cut through milk so you still get that great taste in a Latte or Cappuccino.
The name is derived from the old Gaelic word Ciar meaning dark or black. The 7th century St. Ciara, as the story has it, was called upon by St. Brendan to quell a fire at his monastery which she did by saying a single prayer. We speculate that St. Brendan was a Capuchin monk from which cappuccino got its name.
Our Ciar blend would certainly make a deep, rich, coffee experience.
Dark Roast
Bean type- Bourbon, Typica, Carurra, Castillo
Countries- Columbia- Neiva
Guatemala- Barillas
Harvest- May to December
Preparation- Natural, Washed
Altitude- 900-1,700 masl
