Traditional Drinking Hot Chocolate
Traditional Drinking Hot Chocolate
Traditional Drinking Hot Chocolate
Traditional Drinking Hot Chocolate
Traditional Drinking Hot Chocolate
Traditional Drinking Hot Chocolate
COLOMBINO COFFEE & CACAO

Traditional Drinking Hot Chocolate

Overview

This is our traditional Colombian-style drinking chocolate—crafted with real cacao and organic panela for a warm, comforting cup that tastes like home. Smooth, balanced, and naturally sweetened, it’s designed for everyday rituals and shared moments.

The COLOMBINO Twist

Instead of relying on heavily processed cocoa mixes, we focus on real ingredients and a more authentic chocolate texture. Panela brings a deeper sweetness—think caramel-like warmth rather than plain sugar.

Flavor Experience

  • Chocolate-forward, round and comforting
  • Natural caramel notes from panela
  • Rich aroma and smooth finish

How To Prepare

  • Heat milk (or your preferred alternative) until steaming.
  • Whisk in the mix until fully dissolved.
  • For a traditional finish, froth or whisk vigorously for a creamy texture.

Ingredients

Ingredients: cacao, organic panela

Perfect For

  • Morning comfort
  • Afternoon pick-me-up
  • Pairing with arepas, empanadas, or pandebono

How we talk about flavor

Hover a segment to see the category. Every coffee's aroma and flavor notes map back to these.

Colombino Flavor Wheel

Berry

Blackberry, cherry, grape

Citrus

Lemon, orange, grapefruit

Tropical

Mango, pineapple, passionfruit

Floral

Jasmine, rose, hibiscus

Chocolate

Cocoa, dark chocolate

Caramel

Caramel, honey, panela

Nutty

Almond, hazelnut, walnut

Spice

Cinnamon, clove, pepper

Fermented & Winey

Wine, fermented, funky

Herbal

Green tea, grassy, herbal

Earthy & Roasted

Toasted, smoky, woody

COLOMBIA

Traceability

Harvest Date
Q1 2026

How to brew this coffee

A few reliable starting points - adjust to taste.

Pour-Over
  • Ratio: 1:16 (coffee:water)
  • Grind: Medium-fine
  • Water temp: 200°F / 93°C
  • Total time: ~3 minutes

Bloom the grounds with double their weight in water for 30 seconds, then pour the remaining water in slow, steady circles.

French Press
  • Ratio: 1:15
  • Grind: Coarse
  • Water temp: 200°F / 93°C
  • Total time: 4 minutes

Add grounds and water, stir gently, steep 4 minutes, then press slowly and pour immediately to avoid over-extraction.

Espresso
  • Ratio: 1:2
  • Grind: Fine
  • Water temp: 200°F / 93°C
  • Total time: 25-30 seconds

18g in, 36g out, in 25-30 seconds is a solid default - adjust grind finer to slow the shot, coarser to speed it up.

Drip Machine
  • Ratio: 1:16
  • Grind: Medium
  • Water temp: Machine-controlled
  • Total time: 5-6 minutes

Use filtered water and a clean machine - most flavor issues in drip coffee come from equipment, not the beans.

Cold Brew
  • Ratio: 1:8 concentrate
  • Grind: Coarse
  • Water temp: Room temp / cold
  • Total time: 12-18 hours

Steep coarse grounds in cold water for 12-18 hours, strain well, then dilute the concentrate with water or milk to taste.

$21.00 USD

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