Tasting Notes: Citrus, balanced, sweet, smooth.
This is Rosso's 'house' espresso. It's smooth, easy to control, sweet and balanced. It holds up to milk with ease and showcases nicely when consumed black. Currently a 50/50 blend of a white honey Caturra + Catuai from Imperio Rojo micro-mill in Costa Rica and a honey processed Red Bourbon from Gahahe washing station in Burundi.
340g Bag - Whole Bean Coffee
It all began when the dream of opening a quality driven, community oriented café came true with Rosso opening it's doors in Ramsay, September 2007; Calgary’s newest hidden gem was born. Today, no longer as Caffe Rosso, but rather Rosso Coffee Roasters, David's vision is beginning to come into full focus. The partnership of Jessie and Cole has helped take Rosso a step further with quality, service standards and a few steps deeper into coffee's production. It's important for them to understand where coffee comes from, and how variables at the farm level, the roasting process and through choice of brew method, have diverse effects on how the final cup will taste.
Rosso has a firm belief that coffees are individualistic, little story tellers that, when showcased properly are the ultimate reward. These values will be the guiding force of Rosso's future. They will continue to develop the relationships with coffee producers and share their stories as a means to ensure that both producer and consumer is achieving the best possible quality and value.