We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening. Our goal with The Profiler is to deliver a blend that is super rich and creamy in milk whilst providing very fudgy, rich and sweet espresso. We have sourced two single farm coffees to help us achieve this flavour profile. A Natural Yellow Bourbon lot from Fazenda Alta Vista in Carmo de Minas Brazil pairs beautifully a washed Red Bourbon from Emilio Lopez Diaz's farm Finca Ayutepeque in El Salvador. We have sourced coffees from these two producers for the last four years and these relationships are paramount to us. Components: - Brazil, Carmo de Minas - Fazenda Alta Vista- Natural Yellow Bourbon from CarmoCoffees - El Salvador, Santa Ana - Finca Ayutepeque - Washed Red Bourbon from Odyessy Coffees