The flavor of Hazelnut liqueur (non-alcoholic) blended with coconut.
Light roast, Brazilian beans.
Flavor notes: coconut, cream, hazelnut
All of our coffees are allergen friendly, sugar free, gluten free, dairy free, soy free, and nut free.
I've been purchasing Hawaiian Hazelnut here for years. The flavor is wonderful. Just a hint of coconut and cream. Recently, I was surprised to learn that the beans are from Brazil, not Hawaii. I have no issue with Brazilian nuts. They are favorable. However, having been to Hawaii four times, I recognize the taste of Hawaiian coffee beans. It has a deeper, more intense flavor, compared to Brazilian nuts. Perhaps the added flavoring masked it. I recently tried your Kona coffee, from Hawaii's Big Island, and I immediately recognized that strong Hawaiian flavor. I was 12 years old on my first trip to Hawaii and I was immediately indoctrinated not only to coffee, but specifically Hawaiian beans. So, I'm left wondering why Schuil Coffee uses Brazilian nuts masquerading as Hawaiian. You obviously have coffee beans from Kona, Hawaii, which I recently ordered (unflavored). Why not use those same (Kona) beans in "Hawaiian Hazelnut?" It would be authentic to the real taste of Hawaiian beans; and then you could add flavoring like cream and coconut. Don't misunderstand my feelings. I would not continue to reorder Hawaiian Hazelnut for so many years if didn't like its deep and powerful taste. I very much like strong coffee and espresso. So, this brand suits me well. I'm just wondering why you substituted Hawaiian beans for Brazilian, when you obviously have Hawaiian beans in stock. Would not using them make the Hawaiian Hazelnut brand more authentic to the real taste of coffee beans from Hawaii? Or, was it simply an economic decision, meaning you can derive a higher profit by substituting beans from Brazil?
Hazelnut is my favorite coffee flavor, and this one takes the cake. Schuil never disappoints! Rich hazelnut flavor with a smooth hint of coconut, pairs so well together!