| TYPE |
Micro-Milled | Tea + Maca
|
| ORIGIN |
Hojicha: Kirishima, Kagoshima, Japan
Maca: Peruvian Andes
|
| TASTING NOTES |
Chocolate Milk
|
| GROWERS |
Hojicha: Hayashi family
Maca: Aurelio LM (Co Op leader)
|
Brewing Guide
| HOT |
Whisk 3g of powder in 30ml of hot water; pour on 210ml of steamed oat or almond milk. |
| COLD |
Shake 3g of powder in 240ml of ice cold oat or almond milk. |
INSPIRATION FROM OUR COFFEE BAR PARTNERS
Working with some of the coolest coffee bars, the need arose to create a drink that is warm and satisfying (like a cappuccino or hot chocolate) yet would drive 'elixir' drinkers nuts. Enter our Peruvian friend Marco who brought maca from a very cool co op of organic farmers; we blended it with Hayashi San's micro-milled organic hojicha... Our bar team (some of which are baristas too) served as our first round of guinea pigs; the drink was fire!
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