This coffee has a distinct character which combines the body and sweetness of Brazilian and Ethiopian Arabica, together with the intensity and creaminess of Indian and Indonesian Robusta varieties.
This tasting was done with a coffee extraction at 91°C for 25 ml in 23 seconds. The cream is dark brown / hazelnut. The body and bitterness are a highlight, contrasted by a pleasing sweetness and a little hint of acidity. Scents of wood and cocoa with a light aftertaste of agrumes.