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Cereal & biscuity
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Paris Espresso is typical of coffees served on Parisian terraces. Traditionally roasted with intensity to reduce the harshness of the Robusta, it displays a softer profile here. Our blend marries lightly roasted Latin American Arabica with a hint of premium Vietnamese Robusta. The result: a complex cup that is both full-bodied and delicately bitter, all enhanced by the slight acidity of citrus fruits and softened by a delicate note of biscuity cereals.This coffee from the WORLD EXPLORATIONS range is a concentrate in itself of Parisian atmospheres as we like them. And to complete the trip, why not accompany your coffee with a toast, a croissant, or add a little hot milk to your drink?
A classic roast in two stages, of intensity and medium duration. Arabicas and Robustas are separated into two batches (80/20). The Robustas undergo an unusually light roast which allows the delicate notes of the Arabicas to be revealed.
An intense roast with a generous body characterized by delicious toasted, woody and cereal notes under a dark crema *.In a cappuccino version, this coffee reveals pleasant notes of biscuit and caramel, with an elegant touch of bitter almond.