Caffelab TANZANIA Robusta

The particular humidity of the area, combined with the shaded cultivation, a classic of small African plantations, gives this coffee a great body combined with a sweetness not common in Robusta coffees.

This coffee was tasted, for this evaluation, extracted in espresso at 91 ° (robust, better lower temperatures) with an extraction of 25 ml in 26 seconds. The degassing of the coffee took place in 48 hours. The cream is dark hazelnut, without nuances. The olfactory examination brings sensations of wood and dark caramel, in some cases of bitter cocoa.

In cups, the coffee is extremely full-bodied. Acidity is, in fact, absent. A perfect coffee for espresso or mocha.