エスプレッソローストコーヒー

The crema this roast throws off is honestly restaurant-quality, and it stays smooth even as it cools instead of turning bitter. I’m on my third bag and the depth hasn’t faded once.

That syrupy, thick mouthfeel when pulling a shot is no joke—full-bodied but still smooth enough to sip black. I’ve been brewing it in my moka pot every morning and the depth comes through without any harsh bite.

The boldness is exactly what I needed this morning—that full-bodied depth hit right away, but it stayed smooth on the finish instead of turning bitter. The crema was surprisingly thick for a drip brew, and it’s the first coffee that’s made me skip the sugar altogether.