|Roaster Location:||New York, New York|
|Review Date:||October 1997|
|With Milk:||Flavor in milk: 7|
Italians, it is said, don't care for the acidity, the bright, dry sensation valued in American drip coffees. Ironically, this blended-in-Italy coffee displays more acidy notes than any other in the tasting. The dry, fruity notes enliven and lift the typically rounded Espresso profile. The roast adds smoky, spicy notes that dance on the edge of carbon without committing.
Dry. fruity notes enliven the typically rounded espresso profile. The roast adds smoky, spicy notes at the edge of carbon. Lavazza is the leading supplier of coffee to Espresso bars and cafes in Italy. Many of Lavazza's bar blends contain limited quantities of robusta coffees. This blend, aimed at consumers, consists entirely of arabica coffees. Roasted in Italy and supplied
Who Should Drink It
Americans are famous for wanting it all, so why not a smooth, sweet Espresso with some acidy briskness?
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This review originally appeared in the October, 1997 tasting report: Espresso Blends