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The paler the roasting, the closer you get to the citrus taste. So we have a very tangy coffee. Because let’s not forget, the coffee bean is a fruit whose basic taste is between cherry and lemon, which gives it all its acidity, even after a short roasting. A brownish grain is also generally less full-bodied. The more the coffee is cooked, the more it will be full-bodied, and the fruity and tangy aromas will disappear.