This is Resto, a 100% Arabica blend I recently received from Mokafina, Belgium. Thank you, I really appreciate it!
On the label, the company describes the coffee thus:
Resto is a carefully composed and subtle mixture of the noblest and most rigorously selected Arabicas. A very refined coffee enjoyment with a delicious, mild and slightly acidulated taste.
As I opened the bag, everything told me that this would be an ”Italian” experience. Accordingly, I decided to brew the coffee in my beloved Bialetti three cup moka pot. But before doing so, I obviously had to put it into my lovely Wilfa Svart Aroma grinder.
The aroma of the ground beans was very rich and chocolatey. It reminded me of naturally sweet dark chocolate, and a touch of unsweetened cocoa powder.
As I expected, both the bouquet and the actual flavor profile were dominated by semi-sweet dark chocolate notes, and a hint of dark cocoa. In this sense, Resto was not unlike its sister blend, Mokafina Santos. In comparison to Santos, however, it was more chocolatey and less cocoa-like. The chocolatey side was also balanced out by a dark bitterness, similar to that found in many good Italian espressos. As was the case with Santos, the bitterness was very pleasant, and it seemed to come ”from within” the blend. As a result, the flavor profile was pretty robust and muscular, but on the other hand, it didn’t feel harsh at all. Actually, the blend felt surprisingly light in the mouth. It was at the same time both strong and potent, and clear and transparent.
Try to imagine an experienced, well-trained natural bodybuilder, who is confident enough not to have to display his strength to anyone. Instead, he can act like a gentleman, always being courteous to everyone around him. To me, this is what Resto was like.
In Resto, Mokafina has created another excellent, medium 100 % Arabica espresso in the true Italian style. It is big and bold enough to satisfy any espresso purist. Yet it is refined and delicate enough to be enjoyed at all times. I liked it a lot!
Oh yes, and by the way: it would work extremely well as a base for café au lait, cappuccino, or caffè latte.
I really wish Resto was made widely available here in Finland, and everywhere else! There’s no doubt it would have myriads of regular buyers. Who would be the first to distribute it?