ORIGIN Because finding synergy between coffee and milk does not happen by chance, our dedicated team of coffee experts across various departments worked for years to craft delightful pairings of coffees for milk. It all begins with the beans. Different coffee origins carry different aromatic profiles and tastes.
ROASTING This coffee uses the split roast technique. The majority of the coffee goes on a very light first split – including the Kenyan coffee – while the second split is pushed a bit further. A very clear and light roast overall.
AROMATIC PROFILE With milk, Bianco Doppio has a sweet and milky profile, with fruity, biscuity, caramel and cereal notes and a creamy texture.
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