Alejandro David Bolanos
Coffee ‘Torino’ Prominent taste of syrup and chocolate.
Notes and aftertaste: Dark Chocolate, Caramel and Honey.
‘Café Torino’ descritption and characteristics.
Process: Un-washed (in Fruit, The Fruit of Coffee gets dried), initially an alcoholic fermentation and then a sun drying process while the fermenting process continues. All the process ocurres with the skin and the pulp which influence the Coffee Seed making it a seed with a higher density and new notes on the cuppping.
Type and Varietal: 100% Arabiga: ‘Red Catuai’, and ‘Caturra’.
Single origin: Arenal, Matagalpa, Nicaragua. Altitude 1450. m
Single batch: from one farm lot only.
The Aftertaste: Dark Chocolate, Caramel and Honey.
Flavour: Syrup and Dark Chocolate.
EsquinaDeLosCafes presents Café ‘Torino’:
ROASTED in origin in Matagalpa.
Café Torino is a response to our coffee consumers from Italy and USA.
They wanted a dark roast, intense chocolate notes.
This is 100% Arabiga: Caturra and ‘Red Catuai’ a regional origin from Reserve ‘El Arenal’, Matagalpa, Nicaragua.
‘Café Torino’ a delicious italian roast based on a natural drying process in fruit.
Café Torino in Facebook
EsquinaDeLosCafes : Facebook : photos : Café Torino