American coffee
"Most of the world's coffee comes from this region, they are characterized by sweet, chocolatey, nutty notes, sometimes in our context simply called coffee, classic, familiar, balanced." From E. Ryklis' book Let There Be Coffee .
"Most of the world's coffee comes from this region, they are characterized by sweet, chocolatey, nutty notes, sometimes in our context simply called coffee, classic, familiar, balanced." From E. Ryklis' book Let There Be Coffee .
