Cafe Don Pablo Classic Italian Espresso Review

Cafe Don Pablo Classic Italian Espresso
Overall Rating
86
Flavor & Aroma (50%)
87
Freshness (20%)
85
Balance & Acidity (10%)
85
Body & Mouthfeel (10%)
85
Roaster Reputation (10%)
85
The Bottom Line
A dark, deep Italian roast, Cafe Don Pablo's Classic Italian Espresso is a rich blend of nutty Colombian and spicy Sumatran Mandheling beans. It works best as espresso but can also be savored as a tall, rich cup.
The Coffee Maven's editors select and review products independently. We may receive a commission if you purchase through one of our links at no additional cost to you.

Key Features of the Cafe Don Pablo Classic Italian Espresso

Key Features of Cafe Don Pablo Classic Italian Espresso

  • Roast: Dark
  • Origin: Colombia, Indonesia
  • Notes: Deep, complex, somewhat spicy
  • Organic: No

Cafe Don Pablo Classic Italian Espresso Overview

An interesting blend of nutty Colombian coffee with spicy Sumatran Mandheling, this Cafe Don Pablo Classic Italian roast will tantalize your taste buds.

The biggest drawback is how oily these beans are, which means more frequent cleaning of your grinder and/or super-automatic machine.

Pros
Cons

Is the Cafe Don Pablo Classic Italian Espresso for you?

Is Cafe Don Pablo Classic Italian Espresso for you?

Cafe Don Pablo Classic Italian Espresso Review: An In-Depth Look

Check out the Cafe Don Pablo Classic Italian Espresso!

Check out Cafe Don Pablo Classic Italian Espresso!

Cafe Don Pablo Classic Italian Espresso
A dark, deep Italian roast, Cafe Don Pablo's Classic Italian Espresso is a rich blend of nutty Colombian and spicy Sumatran Mandheling beans. It works best as espresso but can also be savored as a tall, rich cup.

More Don Pablo Coffee Growers & Roasters Reviews From The Coffee Maven

No items found.
About The Coffee Maven
bryan de luca
Bryan De Luca

I'm Bryan but most people know me as The Coffee Maven. I grew up outside Boston, Massachusetts and received my Bachelor's degree in Biochemistry from Providence College. My first introduction to coffee was during my college days, when I used it as a source of caffeine to fuel late-night study sessions, but soon I became obsessed with the chemistry of coffee. How did changes to water temperature or contact time affect its taste? Why do beans from Africa taste fruity while beans from Indonesia taste spicy? I launched The Coffee Maven in February 2017 to explore these questions and help others brew their perfect cup. Welcome to my site, and thanks for reading!

Search