Black: Intensely sweet and aromatic, with coconut praline, caramelised cocoa & a long, creamy finish. With Milk: Silky and dessert-like, unfolding into coconut cream, white chocolate and soft caramel.
Allegedly… a blend with enough personality to be memorable, but not enough to require a lawyer. This is a coffee that tastes suspiciously like someone smuggled dessert into the grinder. The idea began with four coffees, a couple naturals, and couple washed experimentals sitting at opposite ends of the cupping table. Two were broad, complementing nuttiness, chocolatey and deeply comforting notes. The others was outrageously aromatic, one carrying a curious suggestion of coconut cream. Separately, they were delicious. Together, they tasted like something neither coffee was willing to admit it could become.
The blend brings four classic varieties into the conversation. Mundo Novo provides the bass notes: generous body, cocoa depth and a finish that refuses to leave quietly. Catuaí adds structure and caramelised sweetness, while Bourbon softens the middle with its rounded, praline-like character. Caturra sits a little higher in the cup, lifting the aromatics and keeping all that richness from becoming too heavy.
Blending Allegedly became a game of small adjustments. Too much of one component and the cup turned dark, dense and truffle-like. Move the balance the other way and the coconut became fragrant but fleeting. The final recipe found the narrow space between them: enough chocolate and caramel to give the coffee weight, with just enough aromatic lift for that unmistakable coconut-cream impression to survive the grinder, the espresso machine and, most importantly, milk.
Each component is roasted according to what it brings to the final cup. They meet only when both are ready. Which origin plays which role – and exactly how much of each makes it into the bag.
As an espresso or long black, this blend reveals its deeper side: coconut praline, caramel and dark cocoa, carried by a rounded body and remarkably low acidity. The sweetness is intense, the texture is creamy, and the finish lingers like the final bite of a favourite chocolate bar.
As a V60, the same blend loosens its collar. It becomes lighter, cleaner and more aromatic, allowing coconut, soft caramel and a gentle creaminess to drift through the cup. It has enough body to remain satisfying, but enough clarity to make you wonder where all that flavour is coming from.
Milk is where this blend slips into its white suit. Flat whites and cappuccinos become silky and almost confectionery, unfolding into coconut cream, white chocolate and soft caramel. The coffee remains present, but never has to shout. It is indulgent without becoming heavy and distinctive without becoming tiring.
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