High-grown Nicaraguan coffees have a clean acidity and a green apple aroma - but deep roasting develops that into Stormio’s roasty, bitter notes. The Guatemalan coffee in Stormio also grows at great heights - the rich, volcanic soils give their coffee its elegant complexity, a full-bodied taste, and thick crema.
ROASTING
A dark and slow roast builds the rich intensity of these Central American Arabica coffees. A coarse grind helps keep Stormio’s bold character - its full body and its coffee crema. When you brew Stormio it gets a long pre-wetting time and a high water temperature - it allows expression of the spicy, woody notes.
AROMATIC PROFILE
Stormio’s aromatics strike you with gale force - that this Nespresso intenso could carry all the intensity of those spicy, woody, cereal aromas and still be smooth and full-bodied.
This website uses cookies to improve your experience. By clicking “Accept”, you consent to the use of ALL the cookies. However you may visit Cookie Settings to provide a controlled consent.