Think: velvety mouthfeel, brown sugar finish, good presence in milk.
Noir is French for “black”. Which is fitting, considering that the natural sweetness in this espresso makes it delicious as a straight shot or Americano. That said, it is also strong enough to hold its own in a cappuccino or latte. So maybe we should change the name to “Noir et Crème”? Dark Roast – Agtron 55