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The nutty component adds creamy richness: roasted hazelnut and walnut at the forefront
Coffee beans pre-treated with steam are rinsed with supercritical liquid CO2 at a pressure of 73 to 300 bar
With Passalacqua Cremador and Toraldo Bluette
slightly bright beans with a high proportion of Robusta beans
La Genovese Oro ESE Pads 43 The nutty component adds creamyORO La Genovese 150 individually wrapped ESE pods The beans are roasted gently, separately for each variety and at a medium intensity, giving them an aromatic and chocolatey flavour. The result is a full bodied, low acid espresso with subtle bread and hazelnut nuances and a fine crema. Low caffeine content: only 1. 10% to 1. 30%.
