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There\u2019s been a real boom of coffee confections to make their way to the pages of Sprudge over the past week. We\u2019ve seen ice cream topped with coffee chaff<\/a> and three different varieties of cold brew gummy bears<\/a>. But it\u2019s a new week and we\u2019re turning a corner in our coverage, pivoting towards more hard-hitting, pressing concerns in the world off coffee. Today we\u2019ll be focusing on [checks note] coffee licorice. Okay then.<\/p>\n But these candies are just some shitty Red Vines (that\u2019s right, Red Vines are shitty. I\u2019m not even sure they are candy at all) dipped in old, dusty espresso. This new coffee licorice combo dombo is a collaboration between two Danish powerhouses in their respective fields, Lakrids by B\u00fclow<\/a> and the Coffee Collective<\/a>. They\u2019ve combined forces to create Lakrids C: Coffee Kieni<\/a>, a sweet licorice coated in a blend of milk chocolate and Kenya Kieni coffee.<\/p>\n For anyone familiar with Copenhagen\u2019s Coffee Collective\u2014and not one of the many, many So-and-So Coffee Collectives<\/a> copping their moniker, of which this writer is one of the guilty thieves<\/a> (though one of the earliest thieves, if that\u2019s better somehow)\u2014it isn\u2019t much of a surprise to see them collaborating in this fashion. Maybe the licorice-ness of it is a surprise, but the Coffee Collective has a long history of using coffee as a component of some larger product, be it a\u00a0coffee cheese<\/a>, kaffeekombucha<\/a>, coffee caramel, coffee beer, or a very tasty coffee liqueur.<\/p>\n And as with other collabs, this new Coffee Collective jammer exceeds expectations. Upon receiving a press-exclusive sampler, resident licorice aficionado and Associate Editor Liz Clayton found the confection to be, quote, \u201cdelicious.\u201d Per Clayton, Lakrids C \u201cstarts with a coffee, cream, and sugar vibe and crunches down into lush, rich licorice. Nothing too strong and disagreeable for those black licorice haters out there.\u201d<\/p>\n \u201cThere\u2019s enough chocolate and sugar at the front that it wouldn\u2019t need<\/em> to be one of the world\u2019s best coffees inside… but it\u2019s always nice to know that it is.\u201d<\/p>\n