After a 16-hour cold extraction, San Alberto coffee is reduced to a full-bodied texture, achieving exquisite caramel, fruity and roasted notes that evoke maple syrup. It can be used for waffles, pancakes, on fruit or even in cocktails.
Description
After a 16-hour cold extraction, San Alberto coffee is reduced to a full-bodied texture, achieving exquisite caramel, fruity and roasted notes that evoke maple syrup. It can be used for waffles, pancakes, on fruit or even in cocktails.
