ROASTING
When you roast any coffee, you have to work at that fine balance of temperature, roast time and bean color. But it’s even more important when you want that coffee to be in ideal harmony with milk. For Corto that means split roasting the coffees for a long time in order to unleash the textures we’re looking for in a Spanish-style coffee. The long roast time – where we wait for the bean to reach a dark, rich roast colour – develops an alluring bitterness and that syrupy, thick body.
AROMATIC PROFILE
For BARISTA CREATIONS Corto taste we took our inspiration from the dark roasts and thick textures created by the expert baristas in Spain, that is why it is easily recognizable 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 and milk froth crowning the cup, you’ll experience Corto in the traditional cortado recipe’s way. When you add milk, its sweetness softens the bitter note the way the moon lightens a dark night. Taste it with cow milk or with your favorite plant-based milk alternative: oat milk will be a perfect pair.