cold-brew,
folded through.
Single-origin cold-extracted coffee, stirred into our twice-strained Greek yoghurt only after culturing — so it tastes like proper coffee, not weak chocolate milk.
Bittersweet first.
Dark-roast bitterness lands first, softened by the natural tang of twice-strained yoghurt underneath.
Real coffee, not chocolate.
Cold-brew folded in after culturing means the flavour stays in the coffee family. No sweet-mocha drift.
Holds shape on a spoon.
The yoghurt is still twice-strained underneath. Bittersweet, but with the same architectural thickness.
cold-brew,
folded through.
Single-origin coffee. Twice-strained Greek yoghurt. Stirred after culturing — so coffee stays coffee.
single-origin,
cold-extracted.
We brew the coffee cold — slowly, over 18 hours — so it lands bitter without sharp acid. Then we fold it into the yoghurt after straining. Coffee stays coffee. Yoghurt stays thick.
how it
actually tastes.
Four notes you'll catch on the spoon — read in any order.
Bittersweet first.
Dark-roast bitterness lands first, softened by tang.
Real coffee, not chocolate.
Folded after culturing, so the flavour stays in family.
Holds shape on a spoon.
Twice-strained yoghurt underneath. Architectural.
Lightly sweetened.
Raw cane sugar balances the edge. Not a dessert.
eleven
locations.
120g jars at Little Farms across Singapore. Also on RedMart. For trade enquiries, drop us a line.
cold-brew,
folded through.
Single-origin coffee folded into twice-strained Greek yoghurt after culturing. Quiet. Bittersweet. Singapore-made.
Bittersweet. Dense. Quiet.
An afternoon you didn't know you were waiting for.
cold-brew,
folded through.
Single-origin cold-extracted coffee, stirred into our twice-strained Greek yoghurt only after culturing. Bittersweet, dense, the real thing.
Per 120g serving
Ingredients
Greek yoghurt (whole milk, live active cultures), cane sugar, fresh ground coffee beans, sea salt, citric acid.
