A Conillon Robusta from Brazil naturally sun dried especially for Nespresso and a rare washed Robusta from Guatemala bring a deep intensity to the blend without the typical harshness that Robustas normally carry. A washed Arabica from South America imparts smoothness to the blend.
So that each origin can fully develop its aromatic potential, Nespresso Experts have chosen the ?split-roasting? technique. The Robustas are intensely roasted to develop a strong bitterness and body, while Arabica components are roasted longer and more gently to favour their finer notes and natural sweetness.
Kazaar is a coffee of exceptional intensity. It is a full-bodied ristretto, rich in roasted notes. In cup it develops a powerful bitterness and notes of pepper that are balanced by a dense and creamy texture.