Sweet Maria's Moka Kadir Blend

Origin

Tasting notes

#html-bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. [data-pb-style=NXIQ6OT]{justify-content:flex-start;display:flex;flex-direction:column;background-position:left top;background-size:cover;background-repeat:no-repeat;background-attachment:scroll} The all dry processNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Moka Kadir blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. offers an underpinning of rich chocolate low tones, rustic palm sugar-type sweetness, earthy dried fruits, velvety mouthfeel, and finishing hints that are leathery, herbal, fruited, and of course bittersweet. Full City to French. Good for espresso.