Blue Blend, 50% Arabica, 50% Robusta, Beans, Bag 1.000 g

For this evaluation the coffee was tasted in espresso at 91° (better to extract it at temperatures that are not too high) with an extraction of 25 ml in 23 seconds. 

The average degassing of the coffees occurred in 60 hours. The cream is described by a dark brown colour, decidedly dark. 

In espresso the taste is very full-bodied. 

The bitterness is intense but mitigated by a sensation of intense, chocolatey sweetness. 

Notes of bitter cocoa and precious woods emerge on the nose. This mixture is also ideal as an ingredient for milk-based drinks.