Sinfully rich and creamy. We've handcrafted toasted yerba mate over a sticky layer of caramelized brown sugar and coconut oil, then mixed with roasted cacao nibs (chocolate beans) and roasted carob for that extra depth of graham cracker, vanilla, smores, dark espresso richness and complexity. Chocolate lovers, you'll enjoy this blend.
Brew for 3–5 minutes in hot water (150–170ºF, 65ºC–76ºC) to achieve a full-bodied flavor. For a brighter, cleaner taste, brew in cold water. Optionally, use a traditional yerba mate cup (or cuia) and bombilla/bomba (filtered straw) until the flavor fades. Add a touch of honey for sweetness. Enjoy!
