Cold Brew vs. Iced Coffee: What’s the Difference?
Featuring: Hi Hope Guatemala Huehuetenango Dark Roast
It’s officially iced coffee season — and if you’ve been to Coroco lately, you may have noticed we’re featuring a new favorite: Hi Hope Guatemala Huehuetenango SHB, a rich dark roast with notes of cocoa powder, almond, cane sugar, and green apple. We’re pouring it as a cold brew this Saturday, and it’s got some of you asking:
“Wait… isn’t cold brew just iced coffee?”
Not quite! Let’s break it down:
☕ Iced Coffee:
Hot coffee → cooled down
• Brewed the traditional way using hot water
• Poured over ice
• Often brewed double-strength to account for dilution
• Has brighter, more acidic flavor notes
Think: quick chill, bold bite, often a little more “zing”
❄️ Cold Brew:
Slow and smooth
- Brewed cold — never hot!
- Coarse grounds steeped in cold water for 12–24 hours
- Naturally lower in acidity
- Extra smooth, mellow, and often a bit sweeter
Think: creamy, chocolatey, and ultra-sippable — especially with dark roasts
Why We’re Cold Brewing Guatemala Huehuetenago
Our Hi Hope Guatemala Huehuetenango SHB roast is bold, smooth, and made to shine cold. With its natural cocoa and almond notes, it delivers a luxuriously smooth cold brew that’s refreshing and rich without bitterness. It’s everything we want in a summer sip — and just what we’re serving for Sample Saturday.
✨ Try It for Yourself
📍Sample Saturday at Coroco – Sycamore & St. Charles
🆓 Free cold brew samples
🛍️ 15% off bags of Hi Hope Guatemala Huehuetenango
Whether you’re a cold brew connoisseur or a classic iced coffee fan, this roast is worth trying both ways — but we think you’ll love it cold-steeped and summer-ready.
