The portrait of our Expresso Coffee Origin: Congo for Robusta & Brazil, Honduras and Peru for Arabica
Variety: 70% Arabica & 30% Robusta
Does not contain GMOs, allergens or palm oil and derivatives Organic Certified
Typical of the roasting of great blends, this method releases all the aromas, to obtain a smooth and balanced expresso coffee. The bean is medium roasted (from which it takes its name), to retain the acidic flavours while developing the bitterness.
Why Latin America?
The countries of Latin America are very sunny and have a great agricultural tradition. We found plantations at high altitudes, between 1500 and 2000 metres, perfect for harvesting the best coffees in the world.
The Congolese Robusta, thanks to its smaller beans, allows us to obtain a sweeter coffee, with chocolate notes, less bitter than with more traditional Robusta beans. Unlike traditional Robusta beans, it does not produce any "burnt" notes on the palate, which results in a harmonious and rounded coffee.
The blend of Congolese Robusta, which is quite caffeinated, with Latin American Arabica, produces a smooth coffee, with multiple chocolate notes, caramel and a hint of fruit, which are out of the ordinary... ideal for a good start to the day !
A word from Kabioca
Here is an expresso coffee that is out of the ordinary and offers a very balanced intensity between fruit, acidity and bitterness, sweetness and intensity.
For us, a must-have espresso !
*Quantity: 8x10 capsules