Espresso Classico Coffee
I was sitting on the porch of a hacienda in Costa Rica with two other coffee guys from different parts of the US discussing our espresso blends. One of them said, “I use about 10% Robusta in my blend to boost the crema.” I thought no way I’m using that shit in my coffee. We still use a Colombian or equivalent as a base, a high grown Central for spice, and an African—Kenyan or Tanzanian for body. There’s plenty of crema. It makes great espresso and is delicious brewed in a French Press or a filter drip. – David Kobos
Aroma:
Spicy
Body:
Full
Acidity:
Mellow
Roast Profile:
