Full Body, Compact Creaminess, Intensely Aromatic, Persistent, Chocolaty Aftertaste. Low Caffeine. Epitomizes the blend of 90 years' Caffe Carraro skill and experience in the art of Italian Espresso Coffee.
Sweet & Chocolaty Body, Fine & Floral Acidity. Most acclaimed coffees, grown in the Antigua district at 1600 to 2000 metres above sea level by small scale producers still using traditional methods of coffee berries processing.
Medium Body, Nutty Flavour & Aroma of Toasted Bread. Grown in the Cerrado region at 800 metres above sea level. Carefully cultivated, harvested and processed; earning itself the title of "Specialty Strictly Soft" coffee.
Medium-bodied & Sweet. Pleasant Touch of Acidity. Grown in the Terrazu region at 1500 metres above sea level. The coffee is wet processed and sorted electronically and manually in succession, creating a clean, sweet and lightly acidic flavour.
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