of espresso based
The balance of lightly roasted South and Central American Arabicas with Robusta, gives Roma sweet and woody notes and a full, lasting taste on the palate.
Cultivated at high altitude, the Central American Arabica brings finesse, whilst the Brazilian Arabica and Robusta provide body and a lingering taste on the palate.
Light roasting and fine grinding bring finesse to the blend and create a short espresso which is not too strong.
Roasted and woody notes are revealed through the light roasting of intensely flavoured beans from different origins.