Beans

good

Smooth dark chocolate sweetness works cold.

good

Earthy chocolate and body suit cold brew.

good

Low-acid earthy chocolate works well cold.

good

Sweet chocolate and molasses usually make a round cold brew.

good

Low acidity and dark cocoa usually make a smooth, chocolatey cold brew.

good

Sweet chocolate-caramel and low acidity usually make a smooth cold brew.

good

Chocolate-nut sweetness is a natural cold brew.

good

Sweet, low-acid chocolate and raw sugar notes usually work cold.

good

Low acidity and dark chocolate are a solid cold-brew direction.

good

Brown sugar and milk chocolate plus moderate fruit work well cold.

good

Sweet chocolate-caramel and low-acid nutty notes usually make a smooth cold brew.

good

Low-acid chocolate and brown sugar notes suit a sweet cold brew.

workable

Citrus and stone fruit may stay bright rather than round when cold.

workable

Cocoa-almond sweetness can cold brew; the shop does not mention cold brew.

workable

Brown sugar and chocolate can cold brew; orange notes may flatten iced.

workable

Chocolate-caramel sweetness can work cold; the shop does not mention cold brew.

workable

Chocolate-caramel sweetness can cold brew; dried fruit may taste quieter iced.

workable

Chocolate-sugar sweetness can cold brew; the shop does not mention cold brew.

workable

Citrus and stone fruit may stay bright or thin when cold.

workable

Chocolate helps cold brew; sweet orange can flatten or stay a bit bright iced.

workable

Berry and caramel sweetness can iced; medium-high acidity may taste quieter cold.

workable

Chocolate-caramel sweetness can cold brew, though the shop positions it for espresso.

workable

Honey-caramel can cold brew; bright citrus may go quiet iced.

workable

Berry acidity may stay brighter iced than a chocolate Brazil.

workable

Caramel sweetness can cold brew; citrus-floral acidity may flatten iced.

workable

Chocolate-caramel can cold brew; earthy bitterness may taste louder iced.