Ultra Coffee – สูตรดั้งเดิม

I’ve made this as a hot pour-over and as a cold brew, and the chocolatey Colombian and Honduran notes genuinely hold up in both. The Peruvian smoothness keeps it from getting bitter, so it’s become my default for iced mornings now.

This blend’s got that chocolatey depth from the Colombian and Honduran beans that makes a simple black cup feel like a treat, and I’ve yet to find another everyday coffee that holds up this well when I switch between hot pour-over and a cold brew batch. The Peruvian smoothness really balances it out

I usually brew it iced in the summer and hot in the winter, and it holds its smooth, chocolatey character either way. The blend of Peruvian and Colombian beans gives it a richness that doesn't turn bitter even after sitting in the fridge for a bit.