Essence of the coffee bean, detectable by the nose when the coffee is tasted.
More or less acid flavour when the coffee is tasted, varying according to the altitude at which it was grown (the higher the altitude, the greater the acidity).
Balance between the body, acidity and aroma of the coffee.
Sensation of strength, richness and consistency of the flavour when the coffee is kept in the mouth for a few seconds.
Clean Filters