Search results for “morehead blend”

Pumpkin Spice and everything nice, really are what my dreams are made of, with this perfectly balanced blend of coffee and classic autumnal spices.

A special beverage worthy of any holiday feast, yet perfect for any day you yearn for a taste of that traditional Southern dessert combined with the essence of Kentucky's greatest export. Whipped cream optional.

Caramel's lip-tingling sweetness and rich buttery body, takes on whole new dimension when roasted in this smooth, indulgent combination that warms the palate and tantalizes the tongue.

There’s magic found in a red vinyl booth on a Saturday afternoon. A heavy glass dish and a thick ribbon of warm fudge swirling into melting vanilla. Our Fudge Sundae roast is a tribute to the corner diners of our youth. We’ve layered velvety cocoa over a creamy base to recreate that "perfect bite". It’s nostalgia, served black (or with a splash of cream for the full experience).

Evoking wanderlust for the Emerald Isle, this magical blend combines the essence of smooth Irish whiskey, sweet cream and our fine Arabica beans, into a single cup originally found at the end of a rainbow.

The centerpiece of southern hospitality, in your morning cup. There's just something about the rich, buttery, and sweet flavor that makes pecans so delicious, but I think adding it to coffee is the best use of all.

Take the worlds finest Georgia Pecans, spiced with the nutty oak and vanilla of aged rum, and you've got a flavored coffee for the history books.

No mystery here. I've combined three of my favorite things - chocolate, almonds and coffee - in one irresistibly smooth, rich and nutty cup.

This 100% Arabica blend draws its magnetism from flavors like vanilla, cinnamon and hazelnut with a touch of spice in there, too. But zero caffeine! So go ahead, raid grandma's cookie jar.

Cinnamon, hazelnut, butter, vanilla...you know? The cookie? That one, but coffee.

Ignore the clock and take a walk. Quality Arabica coffee flavored with spiced rum, coconut, caramel, and vanilla.  Formerly known as Jamaican Me Crazy®.

For the decaf version of my Crème Brûlée, I blended the creamy custard flavors of the tastiest dessert on planet earth with my Arabica coffee. Thank me when you get your jaw up off the floor.

Meet C.J., a fine Dutchman who conjured up the cocoa press almost 200 years ago. The chocolate that emerged from said invention was milder on the tongue than regular chocolate. I mixed it with our Arabica beans to create this profoundly appealing blend.

Flavors of warm blueberries with maple syrup, drizzling over the top of a piping hot, buttery, cinnamon sprinkled, stack of pancakes as high as a skyscraper.

A dark roast coffee lover’s dream, the blend features two coffees from Indonesia and South America, roasted until their dark chocolate and toffee notes create flavors that are deep, complex and lingering. Roast level:Dark Tastes like:Deep  |  Dark Cocoa  |  Full Bodied

Picture a gingerbread man doing the back stroke in an Olympic sized mug full of hot, milk chocolate cocoa. Yep, that’s how this coffee tastes.

Thick, creamy nog flavors with a nutmeg dusting and maybe a little something extra in there for all of Santa's little helpers?

Breakfast or an evening treat, enjoy the taste of summer blueberry baked goods, with a hint of cinnamon, any time of year.

A favorite holiday treat, the notes of warm, buttery, ginger flavor in this timeless classic will bring back memories of childhood baking in every sip!

This timeless blend of chocolate and caramel evoke the flavors of the iconic candy bar that is a delicious treat, morning or night.

You can almost smell the fresh Vermont Green Mountain spring air as maple syrup and pure sweet butter collide in this creamy indulgent brew.

Life is short, you make the rules! Like having dessert at breakfast. I say, indulge, then indulge again - every AM, even, with this decadent medley of sweet milk chocolate and rich, creamy caramel.