Ghiaccio al Cioccolato

Brewed it cold over ice on a scorching afternoon and it hit the spot perfectly—smooth, refreshing, and no bitterness creeping in even as the cubes melted. Works just as well hot for those cooler evenings, so it's earned a permanent spot in my summer rotation.

The 50/50 split of Sitio Da Torre and Altimira de Chirripó is a brilliant combo—rich yet smooth. I brewed a batch hot this morning and it kept that comforting depth, but poured the rest over ice this evening and it turned bright and refreshing. Definitely my new summer staple.

Brewed it cold for a hot afternoon and the mix of those two origins gives it a smooth, chocolatey edge that just works over ice. I’ve been reaching for it every day since, both hot in the morning and cold later on—it holds up either way.