Flavor Profile: Chocolate-forward with caramelized sugar sweetness and warm spice.Blend: 70% El Salvador Arabica / 30% India Karnataka RobustaRoast Level: DarkProcess: Washed (Arabica) / Natural (Robusta) A Journey Along the Via Appia This blend is built for espresso. The El Salvador Arabica provides the chocolate and caramelized sugar base, and the Indian robusta from Karnataka adds warm spice, a heavy body, and the kind of crema that holds up in a latte. The natural-processed robusta is Cherry A grade, Screen 17, which is top-shelf for the variety. It brings the spice and the crema. Pulled as a straight shot, the chocolate leads and the spice finishes. With milk, the caramelized sugar sweetness pushes forward and the body holds its structure instead of disappearing. It also brews well as drip or French press if espresso isn't your setup. The Via Appia was Rome's first great road, built in 312 BC and stretching from the capital to the southern coast. The Romans called it Regina Viarum, the Queen of Roads. Thousands of people walked it every single day for centuries. We named this blend for the Via Appia because the best espresso works the same way. You keep coming back to it, and it earns that every time. Brewing suggestions: Dial it in at a 1:2 ratio for espresso, 18g in, 36g out, around 25-28 seconds. For drip, use a slightly coarser grind for a smoother cup.
