Taste

A full-bodied, intense roast carrying delightful roasted, woody and cereal notes, complemented by a dark crema.

In a cappuccino recipe, this coffee develops a pleasant caramelic and biscuity note, with a bitter almond touch and a clean finish.

Best served coffee as

Espresso 40 ml

Coffee acifity

Coffee bitterness

Coffee roastiness

Coffee body

World Exploration

Travel the world through coffee – and discover unique and typical tastes brought to you from cities around the world.

ORIGINAL

Paris

Paris boasts a rich café culture — where people enjoy philosophizing over coffee. World Explorations Paris Espresso transports you to these terraces with its balanced blend of lightly roasted Latin American Arabicas emboldened by Vietnamese Robusta. This delicately bitter cup with cereal and citrus notes lives up to the Parisian café experience.

ORIGIN

The most balanced of our World Explorations Espressos, delicate bitter and citrus notes enliven its mild cereal and biscuit character
This Parisian café experience in a cup is mild and balanced, with the light-roasted Robusta’s delicate bitterness gracing the softer biscuity aromas.
Paris boasts a rich café culture — where people enjoy philosophizing over a coffee. World Explorations Paris Espresso transports you to these terraces with its balanced blend of lightly roasted Latin American Arabicas emboldened by Vietnamese Robusta. This delicately bitter cup with cereal and citrus notes lives up to the Parisian café experience.
Drink it like a local: Enjoy your cup black or as a café au lait with a French pastry.

ROASTING

A classic split roast, with average roasting intensity and time. Arabicas and Robustas are separated in batches (80/20). The Robusta part is unusually lightly roasted to allow the delicate Arabica notes to stand out.