The most common espresso-blend base: fine-washed Java Robusta with dense malt, roasted-nut, and dark-chocolate richness, high body and minimal acidity.
This Java Robusta underwent fine washed processing, eliminating the rubbery notes common in low-grade Robusta. In their place: extremely rich malt, roasted nut, and dark-roasted chocolate aromas. Its body is exceptionally high, almost no acidity, with a strong caramel bitter-sweet character.
Brewing Notes
Espresso: The most recommended method — produces an extremely thick Crema layer, ideal for lattes or cappuccinos.