This dark espresso offers a lot of power. The robusta gives the classico a more pronounced nutty flavor. Although these have a bad press, they make the best espresso and play a complementary role to arabicas. It is the mixture of the two that makes the strength of the Classico, the long finish on the palate and the rich body.
Type: Arabica and Robusta
Origin: Central America, South America and Asia
Process: Washed and natural
Micro roasting: Italian and Controlled
Aroma: Vanilla, peanut and field berries
