An excellent decaf espresso with sweet aroma of velvety chocolate, honey, creamy caramel and cherries. The taste balances the sweet acidity of red berries with the mild bitterness of dark chocolate.
Coffee with an aroma of creamy milk chocolate, apricots, vanilla and nuts and a taste of raw cocoa beans, hazelnuts and fine dark chocolate.
An espresso combining aromas of candied fruits, plum jam and cocoa. The taste brings rich cocoa, walnuts and winey acidity.
A darkly roasted espresso with well-balanced aroma of roasted barley, cinnamon sugar, nuts in caramel, mild bitterness and the sour cherry acidity. The taste is intense, creamy and pleasantly bitter while keeping toffee sweetness and citrus acidity.
An exquisite modern espresso with a rich aroma full of cocoa, caramel, walnuts and fruits and a taste bringing together juicy acidity and fruity sweetness with pleasant cocoa bitterness.
A darkly roasted espresso with an aroma of roasted barley, burnt toffee, cocoa and wood and a taste that combines fruity acidity with bold cocoa bitterness.
Pleasantly complex espresso with sweet aroma of dark sugar complemented by cocoa, cinnamon, nuts and wood. The taste balances cocoa with sweet, fruity acidity of red apples.
A modern, medium-roasted espresso with a mild aroma of ripe red berries and cocoa and a rich, complex and well-balanced taste.
This is pleasantly complex coffee with malty sweetness and cherry acidity on the nose and light, juicy fruitiness and the cocoa bitterness on the palate.
This single origin Sumatra is a great example of speciality coffee from Indonesia. It offers a full-bodied cup of espresso with sweet cereal notes and complex aromas.
An excellent espresso with delicate sweetness and a rich spectrum of flavours.