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Split roast, the Brazilian coffee is lightly roasted to keep it smooth and with all its malted cereal notes intact, while the majority of the Colombian coffee beans get a short roast to release all their finer aromatics. A fine grind adds a glimmer of intensity to this harmonious coffee.
A juicy flavoured coffee bursting with the aromas of berries straight off the forest floor, enveloped by a festive sweet pastry note.
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