Crio Launches International Cocoa Espresso Brü Tour
Lindon, Utah, November 4, 2012 – Crio, a small startup in Utah, has launched an international tour in support of its Kickstarter campaign in hopes of bringing coffee shops, baristas, coffee lovers and chocoholics together in support of its newest creation – the world’s first cocoa espresso.
Called Crio Espresso, Crio’s cocoa espresso is made with one ingredient – 100% premium, roasted cocoa beans – that extract to make an extraordinarily sweet, delicious, chocolaty espresso shot with a deep, natural, mocha flavor and a rich head of crema that separates into a beautiful cascade of color. Crio Espresso can be made into all of the traditional specialty drinks – lattes, mochas, macchiatos, frappes – which are very popular at a Utah café called Decadence that introduced them in August.
Currently every batch of cocoa espresso is double ground and sifted at length by hand which severely limits production. Crio is looking to raise $35,000 through Kickstarter so it can upgrade its one-of-a-kind cocoa grinder and introduce cocoa espresso to coffee shops and coffee lovers everywhere.
In order to spread the word about its Kickstarter campaign, the team at Crio and their friends around the world are holding events at coffee shops in the United States, Canada, Australia, Korea and the U.K. These events include a Mixology Bar where guests can add their own flavorings, name their unique drink and take an “ESPRESS-YO Self” photo with holiday props for a chance to win a $250 gift card and a $130 Premium Gift Box.
“We are so excited about these events and the Kickstarter campaign,” says Cassandra Durtschi who is coordinating the International Brü Tour. “We’ve held several this past week in Utah and people are having so much fun with the photo contest. It’s a great way to introduce them to cocoa espresso and to the campaign.”
“I love the Kickstarter concept,” says Jon Fotheringham, one of Crio’s founders. “it allows ‘the crowd’ to decide what they want to exist in the world. We believe they’ll agree that cocoa espresso is remarkable and incredibly delicious and hope they’ll help make it possible for us to create it.”