Inspired by the dark roasted tastes and thick textures created by the expert baristas of Spain, we selected a blend of African Arabicas and Robusta, and roasted them long and dark to create a powerful, full-bodied taste, which becomes smoother and creamier with a splash of milk.
Recommended recipe: Cortado (40ml of Corto coffee, 10-20ml of hot milk and 2 teaspoons of milk froth)
ORIGIN Fine Ugandan Robusta form the base of the blend. It brings the intensity, thick body and syrupy texture you expect to find in a cortado recipe.
ROASTING Split roasted for a long time to unleash the textures in a Spanish-style coffee, developing an alluring bitterness and syrupy thick body.
AROMATIC PROFILE Easily recogniseable by its raw strength and intense, roasty character. Corto can punch through milk with its rich aftertaste, elegant bitterness, and a thick, textured body. With a dash of hot milk froth crowning the cup, experience Corto in the traditional cortado recipe's way.