Hermetic B 2 espresso

This is what Hermetic Coffee Roasters says about the producers and the cultivation of the B 2 espresso:

This coffee consists of two parts. The first part is a Grade 1 semi-washed, organic Sumatran Mandheling grown on the volcanic slopes of Mount Leuser in west-central Sumatra at an altitude of 900-1600 meters above sea level. It has a medium to full body, vinous acidity, notes of herbs and spices and aromas of chocolate and tobacco. The second part is a washed Costa Rican coffee called Las Lobelias, which comes from the Tarrazú region and is produced by the cooperative Coopelibertad RL. It has a soft and delicate acidity and is rich in flavor and of high quality. The cooperative uses water and energy-saving processing technology and organic fertilizers to protect the environment.

This is what Hermetic Coffee Roasters says about the preparation and taste of the B 2 espresso:

This nutty, medium-roasted espresso blend has been around since the early days and is easy to prepare. It is ideal as a pure espresso or in a flat white. It has notes of hazelnut and malt, with aromas of dark cherry, grapefruit, green apple and blackberry, as well as hints of dark chocolate and cinnamon. The flavor profile is a nicely balanced medium roast espresso blend.

Hermetic Coffee Roasters also finds this worth mentioning:

For a double espresso in portafilter machines, use 19g ground coffee, 92°C hot water and 30 seconds brewing time to get 38g drink. Be sure to distribute the coffee grounds evenly to avoid channeling and use filtered water for better results. The beans should degas six days after the roast date