Have you tasted Vivalto Lungo’s irresistible complexity and wondered how we do it? Toasted cereal notes, bright florals and that
seductive roastiness - it’s a dramatic blend of contrasting Arabicas from South America and East Africa. The roasty notes come
from a Brazilian Arabica from the Cerrado region. It’s naturally processed - which means that after harvest the whole coffee cherry
are laid out to dry in the sun. Washed Colombian and Ethiopian coffees bring their acidity and floral notes to the stage. We split
roast them to keep them distinct. Adding milk brings out the biscuity, nutty notes in Vivalto Lungo. But its taste stays silky smooth.
A hint of fruity florals will still dance through your Vivalto Lungo Latte.