Red Blend, 60% Arabica, 40% Robusta, Beans, Bag, 1.000 g

For this evaluation the coffee was tasted in espresso at 91° (so as not to enhance bitterness and roughness), according to an extraction of 25 ml in 23 seconds. In the cup you can see a dark hazelnut-dark brown cream; on the nose there are notes of wood and cocoa. 

In the mouth the coffee greatly enhances the body and bitterness, contrasted by a pleasant sweetness, with a citrus aftertaste. 

The acidity is barely noticeable.