Cold Hearted

Most coffee loses its clarity when you pour it over ice. Flavors flatten, bitterness spikes, and what tasted balanced at brewing temperature turns thin or sour once chilled. This blend solves that problem by centering its profile on characteristics that hold up under refrigeration.

The beans come from Ethiopia and Colombia, regions chosen for their fruit-forward acidity and natural sweetness. The roast level sits in the medium range, light enough to preserve brightness but developed enough to build body. The result tastes like cherry and cocoa when brewed hot, but those notes sharpen into something closer to iced tea when the cup cools down—fruity, tannic, and clean rather than heavy.

You can brew it any way you normally would. Pour-over, drip machine, French press, and cold brew all work. The blend adapts to method without requiring special equipment or technique. If you're making it hot and then chilling, brew at your usual strength and pour directly over ice. The flavor won't collapse.

The whole beans arrive ready to grind. Twelve ounces per bag, sealed to keep volatile aromatics in place until you open it. Grind size depends on your brewer: coarse for immersion methods, fine for drip, somewhere in between for pour-over. The beans are medium-brown without visible oil, so they won't gum up burr grinders.

This is a year-round offering, not a seasonal release. Counter Culture formulates it to taste consistent across harvest cycles, so the bag you buy in January should match the one from July. That consistency matters if you drink iced coffee all year or if you find a brewing ratio you like and want to repeat it.