Smooth & Chocolatey
Free shipping on orders $50+.
4.9★ average across 6,497 store reviews since 2012.
Roasted after you order. Orders placed Monday through Thursday roast and ship within one business day. See how we roast and ship
What do we mean when we describe one of our coffees as “smooth and chocolatey?”
Smooth: When we describe a coffee as smooth, we’re talking about how easy and enjoyable it is to drink. Smooth coffees are typically full-bodied, accompanied by a rich and satisfying mouthfeel. It also helps to define flavor profiles by what they’re not, smooth coffees aren’t overly acidic or bitter. Instead, they’re well-balanced, comforting, and pleasant to drink from the first sip to the last.
Chocolatey: When we describe a coffee as chocolatey, we don’t mean it tastes like a Hershey’s bar. Instead, we’re referring to the rich, familiar notes that make up what many think of as the “classic coffee taste.” We then break things down even further based on the level of sweetness, as well as its texture. A coffee with a creamier body and more sweetness we would call milk chocolate, while one with earthier tones and less sweetness we would call dark chocolate or cocoa
Smooth & Chocolatey • Combo 2 Pack
Featured Coffees •
Florencio Villatoro Washed-Processed Bourbon
This coffee is all about smoothness and clarity, without trying too hard. Right off the bat, there’s a strong caramel sweetness that feels really clean and straightforward, thanks to all that developed sugar in the cup. As you keep sipping, those classic Guatemalan milk chocolate notes show up, sweet, soft cocoa that adds depth without overpowering anything. The mouthfeel is what really makes it shine, with a creamy, easygoing texture that keeps the whole cup feeling balanced and approachable. Guatemalan Gold has always been a staple coffee here at Sagebrush, so we’re especially excited to share this new lot that delivers everything we love about the origin while still feeling fresh and just as delicious.
-Jonathan
Anny Ruth Black-Honey-Processed Red Bourbon
caramel • chocolate • dates
This coffee from Anny is a classic. I’m really liking the smooth mouthfeel of this cup and picking up just a touch of developed fruited sweetness on a sweet chocolate-forward profile. The coffee is a black honey, but the taste lends more so to a washed than a natural. I’m developing this roast further past the first crack to draw out that El Salvador dark chocolatey developed sweetness and think it really scratches that medium-dark profile that many enjoy. Great for espresso and cold brew especially, but I think this can be brewed any way and be tasty.