Yes, you can add Cream and Sugar

Artisan coffee roasters and specialty coffee connoisseurs will recoil in horror at the thought of pouring cream and lumping sugar in a delicately roasted coffee. The subtlety! The aromas! The complex balance of acidity and sweetness! All washed into a candied, ice cream of dairy and bland coffee?

Well, we don’t thumb our nose at anyone. If you like cream and sugar in your coffee, have at it! We recognize that fine specialty coffee, like an aged scotch or full bodied wine, unlocks a world of flavor that is more than just your standard “coffee” taste, but it’s an acquired taste that you can grow into over time. Not everyone can appreciate the delightful intricacies of a fine Bordeaux at the beginning, but after time one can grow into it with practice, experience and sophistication. And if not, still enjoy your coffee with cream, sugar, vanilla, cinnamon, cardamon or whatever else you put in it!

If you’re the cream and sugar time, start off with medium or dark roasts and do your thing. At the same time, try a well balanced medium or light roast, like our Hawaiian or Guatemalan coffees, just black. Be brave, try it! And not at a piping hot temperature, which increases bitterness. Smell the aromas of the coffee before sipping it. Close your eyes and take it in. What comes to mind? The adventure awaits…