The Cornell Sustainable Blend, initially created for espresso at Cornell University but excellent in other brew methods, combines dry-processed Ethiopia Sidamo and wet-hulled Sumatra Mandheling, both 100% Organic. As an espresso, it offers a creamy body with mellow fruited acidity, exuding aromas of semisweet chocolate and almonds, and tasting of stone fruits like peaches and cherries, alongside milk chocolate. When brewed, it yields a rich, full-bodied cup with mellow acidity, featuring deep tones of bittersweet chocolate and a sweeter palette of caramel, buckwheat honey, and malty graham cracker.