For this evaluation the coffee was extracted into espresso at 93 ° with an extraction of 25ml in 25 seconds. The degassing of the coffee was 48 hours.
The cream is a light hazelnut color with light brown nuances. Among the aromas it can be perceived (especially in very young coffees) of apple and dates, up to the sensation of fresh walnut. On the palate, a truly sweet coffee stands out, with the usual acidity of washed coffee but decidedly fine. (But are these aromatic sensations really felt? Let's find out in this post a guide to the olfactory examination of coffee).
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