If this was a blindfold test, I would guess I was having a genuine Italian espresso made of Arabicas and Robustas (blended to the ratio of A/R 85/15 %?). However, I would be quick to add that this was no ordinary espresso blend.
Well, that’s almost exactly what this coffee is about. Only the country of origin is different.
Let’s hear it from the Belgian maker, Mokafina. On the label they state the following (translated from the Dutch):
Da Vinci is a superior coffee for the true coffee expert. Without doubt it is one of the best and darkest roasted mixes from Mokafina.
I couldn’t agree more.
The beans were slightly darker and oilier than the other Mokafina blends I’ve tried so far. Even so, the roast was nowhere near the darkness of Scandinavian ”dark roast” blends. It was only a tad darker than most Italian espresso beans.
As I ground the beans I knew the blend was going to taste fantastic. The Arabicas smelled rich and chocolatey. The familiar, pungent aroma of Robusta was there as well: floral, on the one hand, yet slightly earthy, on the other. I could tell that while the Robusta was not going to be overpowering, it was going to make itself known in the flavor profile.
Oh yes, the flavor profile. It made me dream of slow morning coffees in Rome. Just like a true Italian espresso, Da Vinci was pretty full flavored. I detected
- a pleasant bitterness
- some florality
- a hint of vanilla
- maybe even a tiny hint of licorice in the background?
Even with this much flavor, the mouthfeel was not too heavy. Instead, it felt medium light, somewhat creamy and silky smooth.
In short, Mokafina Da Vinci is everything I love about espresso. It is a true masterpiece. The combination of strength and smoothness was so well made that apart from, say, Arcaffè Gorgona, I can’t think of a better ”Italian” espresso blend. In my opinion, every fan of Italian coffee needs to try it out.