Beans

good

Smooth chocolate and burnt sugar are built for milk drinks.

good

Dark chocolate, nuts, and sweet molasses are a milk-drink profile.

good

Indulgent caramel fudge and approachable profile point at milk drinks.

good

Dark chocolate, caramel, roasted peanut, and a full-bodied finish are a strong milk-drink base.

good

Chocolate-hazelnut-caramel and low acidity are a classic milk-drink profile.

good

Milk chocolate, brown sugar, and orange zest on an espresso blend usually sit well under milk.

good

Sweet chocolate, almond, and raw sugar notes sit well in milk drinks.

good

Shop copy: great with milk or as an espresso.

good

Brown sugar, caramel, toffee, and nuts are built for milk drinks.

good

Chocolate-hazelnut-caramel character is a classic milk-drink profile.

good

Nutty dark-chocolate sweetness is a classic milk-drink profile on this Brazil Yellow Bourbon.

good

Chocolate-nut-honey and low, well-balanced acidity are a classic milk-drink profile.

good

Low-acid chocolate-nut-caramel Brazil is a classic milk-drink profile.

good

The shop names it Barista Blend; cocoa-caramel-hazelnut notes are built to sit in milk drinks.

good

Dark chocolate and caramel fudge are milk-friendly even though milk is not named.

good

Milk chocolate, brown sugar, and almond notes sit well with milk.

good

Milk chocolate and caramel notes sit comfortably in milk drinks.

good

Molasses and dried fruit sit under milk; earthiness is a bit heavier than a dedicated latte roast.

good

Molasses and dried fruit work in milk; earthiness is still a bit heavy.

good

Caramel and milk chocolate notes sit comfortably in milk drinks.

good

Nutty chocolate and caramel bitterness usually cut through milk.

workable

Silky chocolate helps in milk; citrus and stone fruit can get lost.

workable

Milk chocolate helps under milk; apple-orange zest may taste thin in a latte.

workable

Caramel and chocolate help under milk; orange zest may taste thin in a latte.

workable

Silky molasses can milk; apple-marmalade fruit will fade in a latte.

workable

Berry sweetness may get lost under milk; chocolate-brown sugar still helps lattes.