Mokaflor BLUE BLEND

For this evaluation, the coffee was tasted in espresso at 91 ° (better to extract it at not too high temperatures) with an extraction of 25 ml in 23 seconds. The average degassing of the coffees took place in 60 hours. The cream is described by a very dark brown color. In espresso the taste is very full-bodied. The bitterness is intense but mitigated by a sensation of chocolaty, intense sweetness. On the nose, notes of bitter cocoa and precious woods emerge. This blend is also ideal as an ingredient for milk-based drinks.