Because finding synergy between coffee and milk does not happen by chance, our dedicated team of coffee experts across various departments worked for years to craft delightful pairings of coffees for milk. It all begins with the beans. Different coffee origins carry different aromatic profiles and tastes. For BIANCO FORTE for milk, we selected Arabicas from Colombia and Kenya for their compelling aromatic complexity. The coffees’ powerful aromatics really find synergy with the sweetness of milk. It’s a robust, but exquisitely balanced taste that hinges first on the blending but equally on the roasting. Because roast parameters impact the final coffee and milk alchemy, it deserved a long run of trials to discover the ideal roast profile for this blend. We tailored a dark split roast for this blend to ensure the coffee’s rich profile strikes that dynamic balance with milk. Bring a dash of milk to this long cup and the coffee’s roasted and cereal notes still glow through like a glimmer in the night.
This coffee is roasted using the split roast technique. The first part of the blend gets a long and dark roast, while the second part is roasted a little faster and to a slightly lighter degree. The overall result is a quite dark blend with a strong roasty character - quite rare for a Kenyan and Colombian blend - that goes really well with the sweetness of milk.
Bianco Forte is an intense, dark-roasted and full-bodied coffee that is rich in cereal notes and remains powerful in combination with milk.