Chapter 2
Nuty: nuty brzoskwini, jagód i czekoladowej trufli z jasnym alkoholowym posmakiem
| Metoda parzenia: Espresso |
| Kraj: Mix |
| Region: Nicaragua, Honduras, Ethiopia |
| Ziarna: Mieszanka |
| Obróbka: Natural, Anaerobic, Washed |
| Grupa smakowa: Owoce pestkowe, jagody, czekolada, alkohol |
| Ilość w opakowaniu: 1 kg |
Chapter 2 is the continuation of our espresso blend line.
We got mischievous and decided to experiment with combining different processing methods to create a blend that portrays the synergy of them all. That's how we combined coffees from Ethiopia, Honduras and Nicaragua with washed, natural and anaerobic fermentations.
An espresso from this blend is juicy and bold-flavoured and combines well with milk.
