Açaí coffee, iced: four ways through summer
Whatever way you ice regular coffee, this works the same way. Four versions, from the fastest to the one worth the wait, all at the ratio the factory actually uses.
Journal
Notes from Itupiranga.
The harvest, the roast, the research, and how to make a decent cup.
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What happens to the açaí seed after the pulp is scraped off
Mostly, it gets thrown away — hundreds of thousands of tonnes a year. Here is what happens instead at a factory built around the part everyone else discards.
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Naturally caffeine-free vs. decaf: what is actually different
Decaf is coffee with the caffeine taken out. Naturally caffeine-free means there was never any caffeine to take out. The difference is the whole point.
Not yet shipping in the United States
Want these as they go up?
Occasional notes from the factory and the harvest, plus word when Dripssai reaches the United States.