Sweet, acid, bitter, briny, umami. There is not just one flavour. As well as for the technique to create an espresso, the criteria for roasting the grains and the principles for selecting the beans.
But knowing the differences can make a coffee much more than a simple coffee.
It can lead the choice of the best Arabica varieties, the creation of excellent blends, the extraction of a beautifully-made espresso and the creation of a unique and incomparable aroma.
It can turn a café into the cathedral of flavour. And a coffee into a small artwork.
A coffee collection for cafés (and more) that depicts, through aromas and flavours, the uniqueness of its homeland.
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