For this blend we looked for the body of the typical Italian espresso, together with a complex roundness, sweetness and a structured acidity. This acidity is citric and malic acidity with a light chocolate aftertaste. The aromas are of biscuit, cinnamon, chocolate and red fruits. The very interesting fact is that these two Arabica coffees are geographically very far from each other although genetically very close: a yellow and a red bourbon.
LAB 100 has been developed especially for coffee shops who want to serve a high quality, traceable blend which is recognisable and stays unvaried. This blend is thought for modern coffee shops who want to serve their clients not only a coffee but also an experience and a story. Please contact us if you are interested in having a professional offer.