Smooth and buttery with a nutty finish. Notes of cocoa powder, caramel, and walnuts.
Roasting: a complex, time-consuming and skilled process known as “split-roasting” technique was used for this estate coffee. One part the beans are roasted for a shorter time and a lighter color in order to highlight the delicate flavors and aromas of the coffee. The other part is slow-roasted for a longer time and darker color to add body and intensity.