The Cornell Sustainable Blend was designed as an espresso blend for Cornell University, although it performs equally well when brewed using other methods. The blend is made up of dry-processed Ethiopia Sidamo and wet-hulled Sumatra Mandheling, both fair trade organic coffees.
As an espresso it has an astounding creamy body paired with a mellow fruited acidity. It shows the aromas of semisweet chocolate and almonds. The flavor is stone fruit (peaches and cherries) and milk chocolate.
As a brewed coffee it produces a rich cup with lots of body and a mellow acidity. The flavor has deep tones of bittersweet chocolate along with a sweeter side, with flavors of caramel, buckwheat honey, and malty graham cracker.