Or rather the beans, because a coffee is always a “Miscela” for me, a mixture! Like every aroma in a perfume, every separate coffee bean should give something to the mixture to create a virtuoso composition throughout. This includes beans from the best growing areas in Latin America and only from the best 100% Arabica quality. In addition to many little secrets in my selection, the chocolate aromas come from the Brazilian Santos, but they are balanced by the powerful beans from Guatemala and their fine acidity. Another significant influence on my mix comes from the Caribbean, Jamaica Blue Mountain.