It is time to release our NEWEST Special Limited Edition Roast, appropriately named "The Vagabond", by our Assistant Roaster, Kelly. Grab your coffee mug, sit down and chill while you learn about our new limited edition coffee roast.

​Country of Origin: Costa Rica
Region:  Tazzaru
Micro-Region:  Santa Cruz
Farm:  La Cuesta

Flavor profile:  medium body, hints of orange and chocolate, with a smokey finish
​
​* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * 
Learn why we named it "The Vagabond", and the unique inspiration behind the roast.

This delicious rich drink was developed on a whim during a very busy morning. It's the perfect blend of sweet and dry, with bold and decedent flavors for a day that needs some extra TLC!

INGREDIENTS:

​Homemade hot cocoa, 2:1 ratio of dark cocoa powder and confectioners' sugar. For example, 2 table spoons of sugar and 1 table spoon of cocoa powder. To make a larger amount of hot chocolate (to store in the cupboard), mix 2 cups of sugar with 1 cup of cocoa powder. Spoon into hot water as needed.

Milk (of some sort: dairy whole milk, coconut, almond, etc.). Can substitute with water.

​One cup of freshly brewed Morning Bugle coffee

Half a cup of marshmallows

Drizzle of Ghirardelli Chocolate Sauce and Caramel Sauce (usually found in local grocery stores)

Dash of Saigon Cinnamon 

DIRECTIONS:

Fill a mug generally half way with hot milk (half to 3/4 full works perfectly), then mix in your homemade hot cocoa mix. Stir well.

Pour in freshly brewed Morning Bugle coffee, leaving a half inch of space at the top of the mug.

Add marshmallows and top off with a drizzle of caramel and/or chocolate sauce, and sprinkles of Saigon Cinnamon.

​Drink slowly and enjoy!!