People ask us how we get our flavours to hit so hard. It is not magic. It is science. We use Propylene Glycol, also known as E1520. Yes, it sounds like a chemical from a dystopian sci-fi movie. But do not stress. It is a completely safe, food-grade carrier that bonds the intense flavour profiles directly to our roasted coffee beans.
Whether you are ripping a shot through your pod machine or taking your time with a pour over, E1520 locks the flavour in and stops it from burning off when the hot water hits. Health authorities globally have cleared it, and it is likely already in half the stuff in your pantry right now.
We strip away the nasty fillers and just use the exact raw elements needed to give your beans that massive kick. Zero fluff, just safe and heavy flavour in every single cup.
