In Italy, an espresso is defined by 4 things, sometimes referred to as the "4 M"s: Machina, Mano, Macinazione and Miscela. In English these translate to Machine, Hand, Grinder and Blend. This blend, named for the viscous sweetness we've achieved, is a twist on a traditional Italian espresso blend, and we find it comes vividly to life when applied to the Macinazione, Mano and Machina. Soft, sweet Brazilian coffee serves as the base and gives the espresso its rich, velvety, heavy mouth-feel. We use the Latin American to add complexity and just a touch of acidity to keep it lively on the palate. Finally, the Yirgacheffe is added for sweetness and citric aromatics. We love the way this espresso dances with layers of aromas and flavors, all announcing themselves in the thick viscous crema. Blackstrap is especially well suited to traditional combinations with milk, whether you prefer a small, more coffee-focused cappuccino, or the the sweeter, creamier cafe latte.
COUNTRIES Brazil, Colombia, Honduras & Ethiopia
REGIONS Mogiana, Huila, Copan & Yirgacheffe
VARIETIES Bourbon, Caturra, Catuai, Catimor, Icatu, Mondo Novo, Pacas, Typica & Heirloom PROCESSES Natural & Washed
ALTITUDES 1200 - 1900 Meters
TASTING NOTES Heavy, Molasses, Caramel
Now available at www.emerycoffee.com
