Enzo · Indonesien · Natural Workshops_Barista Basic nussigen Aromen eines gewaschenen Arabicas

nussigen Aromen eines gewaschenen Arabicas aus Nariño und die fruchtigen

Dieser Lot stammt aus Gara Agena

The coffee: crème de la crème Elisabeth is our homage to Viennese coffee house culture: it combines nutty aromas with a balanced sweetness of caramel

3 in Mainz

weil die anaerobe Fermentation spürbar Frucht und Süße bringt

Enzo · Indonesien · Natural Workshops_Barista Basic nussigen Aromen eines gewaschenen Arabicas70% Arabica from Mexico, 30% Robusta from Mexico Dark chocolate. Roasted Almonds. Origin: Mexico Region: Chiapas Cooperative Farm: Rainer Bhme from Finca Fulda Variety: Castillo, Romex Canephora Cultivation altitude: 1550 1750 m, 900 m Preparation: washed Preparation: portafilter, espresso pot, fully automatic Aromatic notes: dark chocolate, toasted almonds Is Franz something for me? Franz suits you if you prepare espresso from the portafilter