Heilandt Bio Tor 5 espresso

This is what Heilandt says about the producers and the cultivation of Bio Tor 5 Espresso:

Thomas from Red Beetle Coffee Lab (RBCL) discovered the Robusta in the blend at the cooperative ISMAM in the Sierra Madre in Chiapas in southern Mexico. This harmonises perfectly with the two Arabicas from Mexico and Peru, which we also obtain from RBCL, and gives the blend a taste of milk chocolate, toffee and molasses. Immediately after harvesting, the pulp of the cherries was removed from the coffee beans from Peru, washed and laid out on drying beds. The flesh of the two coffees from Mexico was only removed after drying in the sun. This further processing of the coffee beans is called "natural" and gives the blend a fruity sweetness.

This is what Heilandt says about the preparation and the taste of the Bio Tor 5 espresso:

The pleasant sweetness of the coffee lingers on the tongue for a long time and makes the TOR 5 from heilandt a pleasure even when mixed with milk and milk alternatives!