55 degrees strong espresso

This is what 55 degrees says about the producers and the cultivation of espresso:

The coffee for the strong 55 degrees espresso comes from Brazil and Mexico. The blend contains 60% naturally processed Arabica from Brazil and 40% Robusta from Mexico.

This is what 55 degrees says about the preparation and taste of espresso:

The name already suggests that this is where things get really tough. The strong espresso tastes of dark chocolate, black pepper and brown sugar. The roasting and the high proportion of Robusta give it a strong body. You hardly taste any acid here.