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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.
Bitterness
3 ⚫⚫⚫⚪⚪
Acidity
3 ⚫⚫⚪⚪⚪
Body
3 ⚫⚫⚫⚪⚪
Roastiness
3 ⚫⚫⚫⚪⚪
Aromatic profile
Balanced
Aromatic notes
Cereal and biscuity
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.
Sensorial Profile:
A full-bodied, intense roast carrying delightful roasted, woody and cereal notes, complemented by a dark crema.
Roasting Process:
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.
Milk Description:
In a cappuccino recipe, this coffee develops a pleasant caramelic and biscuity note, with a bitter almond touch and a clean finish.
Word of Expert:
“World Explorations Paris takes me back in time, when I lived in the City of Light. Every morning, I used to walk past this café, full of regulars enjoying their parisian espresso or their dear "noisette" while reading the newspapers. This smell of dark coffee and roasted cereals, I now find it in World Explorations Paris, to try with a croissant of course!“
Origin: Brazil – Colombia – Others (including Vietnam)
Species: Arabica - Robusta
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