Our English Toffee Coffee recipe is based on the classic hard candy taste of true English Toffee. The recipe is sugar and butter brought to the hard crack stage which is 300 F or 150 C. If brought to a lower temperature it is more like a Butterscotch which is softer, not a brittle.

Often and especially in the U.S. toffee is paired with chocolate. We find our English Toffee Coffee blends supremely well with the dark chocolatey taste of our fine Colombian arabica.

Decaf English Toffee Coffee is also available in the Swiss Water Process.