Syrup

Syrup is the liquid representation of sweetness.

It is a sensation that is not limited to the taste, but is also perceived in the consistency of the coffee: dense, rounded, persistent.

It recalls honey, melted sugar and light caramel, with a velvety and enveloping tactile sensation.

It appears in natural coffees and complex fermented coffees, where the sugars are concentrated and combine with soft acidity.

From a sensory point of view, the syrup indicates balance and precision: it is the result of optimal maturation and a roasting that develops sweetness without burning.

This aroma gives body to the cup, amplifies the perception of sweetness and gives length to the aftertaste.

It's the word that describes mature sweetness, the kind that comes from time and heat, not from added sugar.

The syrup is the sign that the bean has given everything: substance, structure and a softness that transforms the drink into a complete experience.