The Cuba Serrano comes largely from the Sierra Maestra to the east of 'island. This coffee cup gives off an unknown fullness between Arabica and, in the express, does mug alone. The softness of the cocoa bean is blended with scents of pipe tobacco, while in aromatic persistence you experience a hint of nuts.
A lovely tropical fruit flavour with notes of cocoa and almonds, leaving a sweet aftertaste of chocolate, vanilla and apricot.
It is the blend of all varieties of different origins: India, Colombia, Brazil, Nicaragua, Ethiopia, Indonesia and Java. It is blended for coffee machines in bars. The gathering and assembling of many different varieties guarantees intense aromas and a wealth of flavors. The result is a sweet, full-bodied, coffee with pleasant spicy notes.
The Supreme Columbia Rio Magdalena is a mononorigine 100% arabica with sustained body, medium acidity with hints of caramelized citrus fruits that overlap with notes of ripe plums and dried dates. The prolonged aftertaste reveals an astonishing vein of dark cocoa and raisins.
A marvelous coffee from the district of Shakisso, in the Guji region of Oromia. Grown at around 2000 metres above sea level, the varieties cultivated are similar to the traditional Yirgacheffe. It is medium-bodied with outstanding acidity, floral notes and citrus aromas reminiscent of orange and bergamot. Its persistent aftertaste is characterised by hints of fresh fruits and spices.
The end result is very similar to that of espresso coffee bar so intensely flavored with perfumes and essences easily noticeable, basic sweet and delicate.
Good body and low acidity with notes of chocolate, hazelnut and almond. Aftertaste with malt veins and toasted cereals.
