Heilandt semi-strong espresso

This is what Heilandt says about the producers and the cultivation of semi-strong espresso:

The semi-strong blend has complex aromas that come from the special growing regions of the two Mexican coffees that Thomas from the Red Beetle Coffee Lab found for us. Oaxaca grows in the Sierra Sur in the south of the state of the same name, while Decaf is grown in the remote and scenically unusual Sierra Mazateca. Both green coffees grow at high altitude and are community blends, with several small farms contributing their best beans. The Mountain Water Decaf process, in which the coffee is freed from its natural caffeine content by 99.9%, is unique and leaves the coffee all its valuable flavors. Both coffees in our semi-strong blend are washed coffees and have a high density and intense, sweet notes due to the high cultivation height and slow maturing.

This is what Heilandt says about the preparation and taste of semi-strong espresso:

Sometimes you don't need the full load of caffeine, but still want a delicious coffee? This full-bodied coffee with a luscious sweetness, contrasted by slightly sour fruit notes, becomes a round, strong espresso on your tongue. So half the caffeine, but all the flavor - exactly what you're looking for!