Nutty

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      Hazelnut. Almond. Roasted peanut.
      This is the Maillard reaction.
      Sugars and amino acids reacting under heat.
      This builds these flavours from scratch.
      Round, warm, easy-drinking.
      No sharp edges, nothing demanding your attention.
      Shows up best at medium roast.
      Nutty and chocolatey often turn up in the same cup.
      They're built the same way.

      17 products