To find the right fit, we didn’t hold back in testing plenty of coffees from different countries of origin. We discovered that not all coffees interact well with milk. But fine Kenyan Arabica does, and we selected it to be part of the Bianco Doppio blend. It’s known for its beautiful balance of citrus acidity and deep juicy fruit notes
The coffee’s roast plays a big part in whether or not you hit that ideal harmony of coffee with milk. To get this smooth, sweet blend we were looking for meant split roasting the Kenyan and Indonesian coffees. We roasted both coffees very lightly – it keeps the coffees’ aromatic characteristics front and center and reveals caramel and biscuity notes when you add milk.
The baristas in Brooklyn inspired us in the way their light roasts value the natural sweetness of coffee and lend a decadent smoothness to the cup when you add milk. The natural sweet coffee aromas and gentle spice notes of Bianco Doppio melt into delicious caramel and sweet biscuit notes when you add milk.