Italian Espresso Roast
I lived in northern Italy and this roast is an attempt to get that powerful cup I liked so much minus the over bearing acidic tones, to get that rich rich crema but not with a stale bean. I think I have finally succeeded after a lot of attempts.
Power flavors, slightly acidic but balanced with a nice sweetness to give a very smooth overall cup. This will have almost twice the caffeine of a normal Arabica only roasts so take note. Good For Espresso only.
This is a guarded secret for now.
- Process Method Wet Process
- Cultivar Burbons / Robustas