Details
Espresso Viva Italia was designed as a challenge by the local market to create a tasty robusta blend for the lovers of true italian espresso blends.
This was a challenge to say the least and it took endless hours of cupping the inevitable robusta ingredient. To our surprise Rwanda came through with a robusta with taste of apricot, higher than normal acidity but nothing compared to our beloved arabica coffees. This Rwandan robusta as a 20% addition keeps the acidity low, offers a wonderful stewed apricot nuance and a hefty crema and thick body. We have combined it with our Coban microlot and Colombian Supremo from San Augustin to create a very well rounded espresso with Italian characteristics without the normal unpleasant tastes of robusta. If you like a thick, hefty espresso we highly suggest you try this espresso while the Rwandan lasts.
A heavy bodied espresso with a dark cacoa taste with nuances of deep yellow fruit tones and roasted almonds.
Brewing Tips:
18 g – 60 ml
Temperature – 94 °C
Additional Information
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| Region | No |
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| City | No |
| Location | No |
| Farmer | No |
| Varietal | No |
| Soil Type | No |
| Elevation | No |
| Certifications | No |
| Processing | No |
| Harvest | No |
| Roast Profile | No |
Cupping Profile
| Aroma | No |
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| Taste | No |
| Body | No |
| Acidity | No |
| Finish | No |
| Cupping Score | No |
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