Portola Coffee Lab

Alchemistic Blend

Baker's Chocolate, Dried Red Fruit, Toasted Almonds Medium Roast $15.95/ 12.00  oz. bag

Origin - Various

Region - Carmo de Minas

Farm - Monte Verde Estate

Elevation - 1100-1600m

Process - Honey

About Portola Coffee Lab Alchemistic Blend

This full-bodied blend is a combination of our Brazils produced by the Monte Verde farm and our La Milagrosa "Mixto" which is produced in Boquete, Panama. This blend has become a staple in the Portola Coffee Lab line-up. It is roasted a smidge darker to create a full-bodied coffee with distinct notes of baker's chocolate, dried fruit, toasted almonds and spice. It is not dark in the sense of French Roast or oily beans - far from it as a matter of fact. But is it taken to a deeper roast level that helps develop lower-toned flavors such as those described above. We consider it our gateway coffee for those looking to kick the French Roast habit.

Customer Reviews (31)

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Gaelen P
February 08, 2016

William K
May 13, 2016

Richard T
February 08, 2016

February 08, 2016

Gaelen P
February 08, 2016

Eva F
February 08, 2016

William K
May 13, 2016

Holly B
April 17, 2016

Matt S
May 05, 2016

Cory G
May 05, 2016

Seanine B
June 17, 2016

Mike F
June 27, 2016

Ed B
June 28, 2016

Vanessa R
September 30, 2016

Carl S
March 15, 2017

Morgan B
August 10, 2017

Don't even remember this one.

Linda L
March 23, 2017

Marge E
February 24, 2017

I like this coffee though at times it seems a little bitter. I tend to like nutty coffees.

Austin A
February 20, 2017

Love the main flavor. I feel like there's some flavor at the end that epitomizes what I do *not* like about some coffees, but it's super minor and overshadowed. Wondering if that's the fruit that's added. Either way, this one is delicious.

Jennifer C
February 28, 2017

Brandon F
March 03, 2017

This coffe was good. It had more of a natural coffee taste.

Jen A
March 06, 2017

Tatyana B
March 21, 2017

I think I messed up my flavor flight sample. After drinking it for a while I preferred the Ethiopian over the Sumatran. The Sumatran was ok with lots of cream and sugar. The Ethiopian performed best in the latte. I wasn't able to change my taste to swap the two ratings. So I ended up with another OK coffee last month. OK is fine but I would love to get more floral blends or spice blends. We will see! It's hard to review stuff on this site somehow

Chad V
September 10, 2017

Danielle B
June 21, 2017

Megan S
July 29, 2017

Charles W
September 24, 2017

Storm Z
October 29, 2017

Morgan B
December 22, 2017

Didn’t care for at all; threw out mostly full bag

Christina L
January 16, 2018

Beata S
March 28, 2018

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Costa Mesa, CA

At Portola Coffee Lab, our world revolves around the “journey.” And if you ask any of our team or others we work alongside, that journey will be different – yet the same. That is because we, and all those involved in our mission, are driven by the pursuit of perfection. Along the way we forge relationships as we work to bring our coffees from the farm to your cup. So, even though each route is unique, they all lead to the same – an expertly crafted cup with a taste representative of all the hard work involved in its creation. Born from passion, Portola Coffee Lab is the brainchild of owner and roastmaster Jeff Duggan and his wife Christa. A propeller-head rooted in science and technology, Jeff’s approach to roasting and brewing is focused on quality – uncompromising quality. But the story begins long before the beans find their way into our roaster. The coffee bean is our raw ingredient and an exceptional cup of coffee demands exceptional beans. So, Jeff journeys to the far stretches of Africa, South America and Central America every year in search of this mysterious and elusive marvel of nature. Our unyielding quest leads us to the most dedicated farmers on earth. We don’t just buy coffee direct from these farms and cooperatives – we build relationships that transcend far beyond the cup of coffee at the end of this journey.

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