Espresso Passagé - 2nd episode

And the story continues. Second episode of espresso passagé, this time in Peru! With passagé, the aim is to work with a fruity, funky coffee to make it as easy as possible to extract as an espresso, while retaining as much of its personality as possible. Here, we've made no mistake: we've prepared a coffee as syrupy as they come. Silky smooth like slippery silk sheets, chocolatey yet fruity and vibrant, deep yet light, frankly, it's not bad!

Country: Peru

Varieties: Bourbon, Catuai & Caturra

Tasting notes: Dark chocolate, cherry reduction, round & sweet
 

Bon café.