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Robusta gives the classico a more pronounced nutty flavor. Although these have a bad reputation, they make the best espressos and play a complementary role to Arabicas. It is the mixture of the two that makes the strength of the Classico, namely the long finish in the mouth and the rich body.
Index 75 - Full-bodied
Country : Central America, South America and Asia
Roasting: half black
Process: washed and natural
Taste profile: full-bodied, syrupy and short finish in the mouth.
Tasting notes: spices, hazelnut.
Fatty coffee: No (safe for your grinder or automatic machine).
C'est la première fois que je goûte le Garibaldi, auparavent je prenais le Classico, qui offre une torréfaction plus foncée et donc un goût plus sucré, avec des notes de caramel en finale. Le Garibaldi a un goût plus sec, je dirais presque austère, mais néammoins très satisfaisant, avec une amertume fort plaisante en finale, qui rappelle beaucoup les cafés goûtés en Italie. Très belle crema avec ma Gaggia Classic. Quant au service Ma Caféine, encore et toujours rapide et courtois. Merci !
