Three coffees, two continents, one very Texas idea. A dry process natural from Tulio Arantes's small farm in south Minas Gerais brings the chocolate and the pecan shortbread, thick and creamy through the middle of the cup. A rare Cameroonian Java from the Grassfields Cooperative deepens it with cocoa, praline, and a toasted coconut finish. A washed Bourbon from the Masenga hillside in Burundi lifts the whole thing with cinnamon, raw sugar, and a bright citrus edge. Roasted together in equal thirds and dropped light at 425 degrees, well short of second crack, so the brown sugar and toasted nut come through sweet instead of the roast taking over.

Chocolate. Toasted pecan. Cinnamon.

Try it black first. With a tablespoon of brown sugar per 16 ounces, the pecan and chocolate come all the way forward.