- Origin: Brazilian Bourbon Arabica and Colombian Arabica coffee
- Roasting: 2
Brown foam. Definite smell of cocoa.
More acidic at first taste than one’d expect, with of course the cocoa flavor being the dominant one. Acidity subsides at lower temperatures.
Medium bodied. Overall much lower cocoa tones than in the old Ciocattino, making for a balanced cup. Inconsistent crema. Perhaps the medium roasting didn’t marry well with the flavoring.
Whereas Ciocattino was resembling of a dark chocolate bar, this is like the cocoa powder of a truffle, indeed, or of that over a tiramisù. A different flavoring, definitely.