Independent Evaluation

The following evaluation of our coffee was given following a series of tests taken by independent coffee expert, Francesco Cantaroni, Training Centre, Quality Espresso S.A.

“The best results were achieved using 60oC with a 28 second extraction. In my opinion this test produced the best espresso because the cup is very complete from all the sensory points: very rich and fresh aroma (not burnt nor piquant), good body, a little bit of acidity, low bitterness, thick and brown crema.”