la genovese orientale 152 In addition to first-class Robustas

In addition to first-class Robustas

as the coffee already loses up to 25% of its weight during roasting in the country of cultivation

One says that the pastry goes back to a Milanese apprentice baker named Antonio

Fiorenzato Tamper 58mm

la genovese orientale 152 In addition to first-class RobustasCaff La Genovese Quality Oriental 1000g Espresso coffee, whole bean Mixing ratio: 60% Arabica beans 40% Robust beans All the beans in the mixture are gently and slowly roasted one by one to preserve their characteristic characteristics. The coffee beans are quickly cooled with cold air instead of the usual water. Air cooling ensures that the beans retain their full aroma and do not absorb unnecessary moisture. Powerful character, paired with