La Semeuse Don Marco
This real espresso is strong and powerful and was roasted according to an old Italian recipe. Unlike the Mocca blend from the same company, La Semeuse Don Marco is not a pure Arabica blend. The coffee is made up of 80% Arabica beans from the highlands of Mexico and Colombia and from Brazil and about 20% robusta beans from the Ivory Coast. The addition of robusta beans ensures that a much stronger crema forms in the cup. The sugar only sinks slowly through the crema, as is desirable in a purebred espresso.
The aromas are intense and seductive. You will detect noble woody and delicious gingerbread aromas. The Don Marco also has a lot to offer in terms of taste. After a lively and spicy start, you will detect chocolate and clear roasted notes and finally experience a long-lasting aftertaste.
Even though Italians claim, not entirely without reason, to have invented espresso, that doesn't mean that we in Switzerland can't roast a good espresso. No one else roasts at an altitude of about 1000 metres above sea level. The lower air pressure ensures that the coffee beans behave differently during roasting than in normal roasting plants. This coffee blend is made up of coffee beans from the highlands of Mexico, Colombia, Brazil and the Ivory Coast. This real espresso is strong and powerful and has been roasted according to an old Italian recipe. Unlike the Mocca blend from the same company, La Semeuse Don Marco is not a pure Arabica blend. The coffee is made up of 80% Arabica beans from the highlands of Mexico and Colombia and from Brazil and about 20% robusta beans from the Ivory Coast. The addition of robusta beans ensures that a much stronger crema forms in the cup. The sugar only sinks slowly through the crema, as is desirable in a purebred espresso.
The aromas are intense and seductive. You will detect noble woody and delicious gingerbread aromas. The Don Marco also has a lot to offer in terms of taste. After a lively and spicy start, you will detect chocolate and clear roasted notes and finally experience a long-lasting aftertaste.
Even though Italians claim, not entirely without reason, to have invented espresso, that doesn't mean that we in Switzerland can't roast a good espresso. No one else roasts at an altitude of about 1000 metres above sea level. The lower air pressure ensures that the coffee beans behave differently during roasting than in normal roasting plants. How exactly is a carefully guarded secret of the la Semeuse roastery in La Chaux-de-Fonds.
Body
Caffeine
Crema
Outlet
1 kg beans
1 year
dark roast
La Semeuse
Aroma proof bag
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