A favorite of celebrity chef Emeril Lagasse, Seattle’s Espresso Vivace Roasteria has been roasting their mild Arabica beans in a Northern Italian style since 1992. Co-founder David Schomer wrote a book detailing his “hands-on research” and experience with espresso in “ESPRESSO COFFEE: Professional Techniques”—the book is in its eight English language printing and is available in Japanese, Russian and Korean. Like all of their blend, the roasting and preparation expertise is palatable in each cup of the Espresso Dolce. The blend is roasted to produce a complex and balanced espresso ristretto specifically, with a notes of cocoa and orange blossoms, finishing sweet, rich and bold on the palate with vibrant acid.
