Mixture composed of coffees from South America, Africa, and Central America: Brazil Santa Barbara Natural, Ethiopia Aramo Natural, and Costa Rica La Candelilla Natural. All components processed using Natural method, roasted separately and sourced from the current season.
In the cup: large sweetness and complex, refreshing acidity. Described as syrupy body. Dominant fresh citrus, fruity, and floral aromas on a chocolatey background. Long and pleasant aftertaste. Mixture recommended for hand-pulled espresso.
Information sourced from publicly available sources.