High-grown Nicaraguan coffees have a clean acidity and a green apple aroma – but deep roasting develops that into Stormio’s roasty, bitter notes. The Guatemalan coffee in Stormio also grows at great heights – the rich, volcanic soils give their coffee its elegant complexity, a full-bodied taste, and thick crema.
A dark and slow roast builds the rich intensity of these Central American Arabica coffees. A coarse grind helps keep Stormio’s bold character – its full body and its coffee crema. When you brew Stormio it gets a long pre-wetting time and a high water temperature – it allows expression of the spicy, woody notes.
Stormio’s aromatics strike you with gale force – that this Nespresso intenso could carry all the intensity of those spicy, woody, cereal aromas and still be smooth and full-bodied – makes it a delightfully surprising long black or Americano.