{"product_id":"banter-blend-10oz","title":"Banter Blend • 10oz","description":"\u003ch3 dir=\"ltr\" class=\"mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eLow Tide | Banter Blend\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cstrong\u003eSalted almond · Apricot jam · Rainier cherry\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eTwo parts Brazil, one part Colombia. Both natural process. Low Tide is built to hold its shape in milk without going flat as a straight shot: a dense, sweet, nut-and-cocoa base with a red fruit lift sitting on top of it.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch4 dir=\"ltr\" class=\"mt-2 -mb-1 text-base font-bold\"\u003eWhat's in the bag\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cstrong\u003eBrazil, Essencia Lot\u003c\/strong\u003e (2 parts)\u003cbr\u003eImporter: OCAFI\u003cbr\u003eRegion: Mococa, São Paulo\u003cbr\u003eVarietal: Mixed\u003cbr\u003eElevation: 900 masl\u003cbr\u003eProcess: Natural\u003cbr\u003eCup: Almond, vanilla, dark chocolate\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eGrown low and dried on the fruit, which is why it drinks the way it does. Low-elevation Brazils develop less acidity and more soluble sugar, and natural processing pushes that further into vanilla and cocoa. Dense body, quiet acidity, forgiving under pressure. This is the floor the blend stands on.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cstrong\u003eColombia, Development Lot\u003c\/strong\u003e (1 part)\u003cbr\u003eImporter: Unblended\u003cbr\u003eRegion: Antioquia, Quindío and Huila\u003cbr\u003eVarietal: Castillo and Caturra\u003cbr\u003eElevation: 1700 masl\u003cbr\u003eProcess: Natural\u003cbr\u003eCup: Red apple, cacao nibs, raspberry\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e800m higher than the Brazil, which means slower cherry maturation, denser seed, and a much higher acid load. Natural process on top of that gives you the ferment-forward red fruit. On its own it's loud. At a third of the blend, it's the part you notice in the finish.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch4 dir=\"ltr\" class=\"mt-2 -mb-1 text-base font-bold\"\u003eWhy it tastes like this\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eBlends work best when the components do different jobs instead of the same job twice. Low Tide is built on the classic base-and-accent structure: roughly two-thirds base coffee for body, sweetness and texture, one-third accent coffee for aroma and acidity.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eThe Brazil is the base. It sets mouthfeel and sugar, and it's the reason the shot doesn't disappear into a twelve-ounce latte. The Colombia is the accent. It contributes almost nothing to body and almost everything to the top end.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eThe three tasting notes are where those two meet:\u003c\/p\u003e\n\u003cul dir=\"ltr\" class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3 print:block print:space-y-1\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSalted almond\u003c\/strong\u003e comes from the Brazil. Natural Brazils at this elevation land in the roasted-nut register, and the savory edge is a natural-process signature rather than a roast artifact.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eApricot jam\u003c\/strong\u003e is the interaction note. Colombia's stone and red fruit acidity, buffered by the Brazil's sugar, reads cooked rather than fresh. Jam, not raw fruit.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRainier cherry\u003c\/strong\u003e is the Colombia showing through. Solo, that coffee reads raspberry and red apple, sharper and more tart. Diluted to a third and sitting on a sweeter base, it rounds into something softer and more yellow-red.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Makeworth Coffee","offers":[{"title":"10oz","offer_id":46898558369964,"sku":"CB-BB-5LB","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0637\/1154\/3468\/files\/Horizontal_House_Espresso_5x4_3d4c4c86-f108-4a64-b7ab-11180c523aa9.png?v=1786139799","url":"https:\/\/makeworthcoffee.com\/products\/banter-blend-10oz","provider":"Makeworth Coffee ","version":"1.0","type":"link"}