Christmas in July - Sticky Toffee Pudding

"This blend is inspired by the British dessert, sticky toffee pudding. It features a blend of three coffees from Colombia: Julio Madrid's Toffee co-ferment (which actually used bananas during fermentation) contributes a lot of the big dessert flavors, Wilton Benitez's Red Bourbon lot gives us brown sugar, brown spices, and dried dates, and Andres Cardona's intensely processed Purple Honey lot adds life, intensity, and a little bit of Christmas cheer to the cup. The result is a sticky-sweet and decadent coffee with notes of cinnamon, brown sugar, and dates. It's well-suited for mixing with milk or serving alongside desserts."