The most exciting thing here is the fact that the beans are air roasted. Not many coffee brands do this because the process is complicated and takes quite a while. As a matter of fact, less than 1% of all coffee is roasted this way. However, for Kona, it provided unique taste as well as ease of use in different type of coffee makers, French press coffee makers, and cold brew machines.
Mushroom coffee is widely praised for its health benefits, and Four Sigmatic Mushroom Coffee with Lion's Mane and Chaga is among the best of them. This certified organic coffee is brewed to support creativity and focus, as well as boosting the immune system. Even though each cup contains two mushrooms, the brew tastes just like ordinary coffee and has garnered rave reviews all over the web.
A rich and quality combination of spicy, sweet, and berry notes, the Caribou Coffee Blend is an expertly balanced product for your harmoniously relaxing and tasty cup. Caribou Coffee ensures that you get a premium-grade coffee cup, roasting just the world’s top 1% of select coffee beans in small amounts. The product is 100% Rainforest Alliance Certified and responsibly chosen for a healthier and more vibrant you.
Gregg Parker is a writer and puppy enthusiast who divides his time between Los Angeles and the rest of the world. A graduate of the University of Southern California, his eclectic career has involved positions in education, health care, entertainment, nonprofit fundraising, technology, and literature. A points and miles expert, he's well-versed in all topics related to travel, including luggage and travel accessories. Other areas of expertise include pet care products, teaching resources, kitchen appliances, and anything related to coffee or barbecue.
Over the course of the year, we reviewed fewer than a dozen darker roasts. Most were medium-dark at best; some barely that. The majority of darker roasts we reviewed were sent by roasters in Taiwan and most were espressos, reflecting both the time-honored espresso practice of emphasizing chocolate and sweetness through moderate dark roasting, as well as, perhaps, a preference in Taiwan for more traditional styles of espresso as opposed to the lighter-roasted, brighter style of espresso now popular with the leading edge of North American roasters.

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