Based on a recipe by Giovanni Erbisti from the 1950s, this blend of African Arabica origins has been relaunched. The starting point is naturally processed and dried Djimmah beans from Ethiopia, complemented by naturally processed coffees from high-altitude regions in Kenya and Tanzania.
Taste
Full, robust, harmonious, it features a fine structure, combined with impressive persistence and subtle aromas of dried exotic fruits.
Serving
In a cappuccino, the milk highlights the delicate cocoa notes.
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