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The delicately soft aroma of chocolate and the sweetness of ripe oranges create an exceptional harmony when fused with this fragrant coffee. This creation is an absolute must.
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roasted coffee (100% Arabica), orange and chocolate flavours.
If the combination of coffee and cocoa is practically a classic and if the marriage between orange and chocolate is also particularly appreciated, for example in orange chocolate bars, why not try enjoying them together? So here is an arabica coffee flavored with chocolate and orange aroma.
It may sound strange but throughout antiquity and the Middle Ages in Europe not only were cocoa (obvious since it comes from America) and coffee unknown, but even orange , originally from the East, was not introduced until the 15th century. The orange is native to China, like almost all citrus fruits it is a hybrid (there are only three original citrus fruits: mandarin, pomelo and cedar) selected about 4000 years ago but introduced into Europe by the Portuguese only in the 15th century. The rivals of the Portuguese, the Spanish, were responsible for the introduction of cocoa, some seeds were already donated to Christopher Columbus but it was Hernan Cortes who introduced it to Europe in 1528. Coffee, on the other hand, was brought to us by the Arabs at the beginning of the 1600s and from this comes the adjective arabica even if the plant originates from Africa. Obviously the important difference between these plants is that in the European climate coffee and cocoa do not take root easily even if cultivation attempts are recently being made and therefore they are still imported today, while citrus fruits in Southern European countries, Spain and Italy first of all, they have become at home.
Coffee could be obtained from various plants of the Rubiaceae family, but in reality two of all the species of the Coffea genus are used: Coffea arabica (most prized) and Coffea canephora which is commercially called robusta. There is another species of Coffea of commercial interest and it is Coffea liberica, not so much because, as the name suggests, coffee is actually made in Liberia, but because it has been used in crossbreeding to select varieties of arabica hoping to make them resistant to rust of coffee leaves, a devastating plague caused by the pathogenic fungus Hemileia famatrix. Coffea arabica originates from Ethiopia, in this country there is a real coffee ceremony which has an important social and cultural value, however in the other African countries where it is grown today it was introduced by European colonizers.</p >
In Europe, Coffea was introduced by the Turks at the beginning of 1600 in Vienna, in Italy it was imported for the first time in Venice at the end of 1600, the success was immediate: in the middle of the century next Venice was already full of cafés and they were spreading to the rest of the peninsula. Cocoa is obtained from Theobroma cacao, a plant native to America belonging to the Malvaceae family, it is an evergreen tree that grows on average up to 5/10 meters. The cocoa fruit, called cabossa, has an oval shape and is 10-15cm long, as in the case of coffee, cocoa is obtained from the seeds but the cabossa is edible, the gelatinous pulp that surrounds the seeds is rich in sugars and has a pleasant flavour, it has recently been rediscovered and is used to prepare sorbets, ice creams, juices and concentrates. Citrus sinensis dulcis (also called citrus aurantium dulcis) is a fruit tree belonging to the Rutaceae family and the Citrus genus. As anticipated, modern genetic studies have established that all the species of this genus are hybrids deriving from the cross between the three original citrus fruits which are: cedar, pomelo and mandarin.
The orange is a not very large tree that can reach 12 meters in height and is the result of a cross between pomelo and mandarin that occurred 4000 years ago. Originally from China and South-East Asia, it was introduced into Europe only in the 15th century. We use the conditional because there are Latin texts which demonstrate that the Romans knew the orange (probably arrived by land via the Silk Road) and that it was also cultivated in Southern Italy, it is very likely that both things are true, that is, that after the fall of the empire, cultivation stalled and that the plant was only reintroduced many centuries
The delicately soft aroma of chocolate and the sweetness of ripe oranges create an exceptional harmony when fused with this fragrant coffee. This creation is an absolute must.
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roasted coffee (100% Arabica), orange and chocolate flavours.
The coffee produced in Indonesia is "aged" by exposing it to the heat and humidity of the monsoons, with very low acidity, well structured and full of nuances. A very strong black coffee, but at the same time aromatic and sweet. A hint of chocolate aromas underlines this special sweetness.
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roasted coffee (100% Arabica)
Decaf, full-bodied and aromatic Colombian coffee processed entirely by hand. This coffee impresses with its expressive aroma and voluptuous taste. Being caffeine-free, it is suitable for enjoying it at any time.
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roasted coffee (100% Arabica)
Ethiopian coffee has a particularly spicy aroma and the full consistency of chocolate. A very rich body with a slightly floral note helps to enrich the unique taste of this coffee. Its particularly spicy and strong aroma is accompanied by a heavy chocolate fullness. A very rich body with a slightly floral note contributes to the richness of this coffee.
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roasted coffee (100% Arabica)
This type of coffee envelops the palate with a very delicate aroma, strongly reminiscent of chocolate, as well as light hints of hazelnut combined with a citrus flavor very delicate. In the aftertaste it becomes voluminous with fine caramel aromas. You absolutely must try this coffee!
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roasted coffee (100% Arabica)
Classic Italian coffee, an espresso for those who love a spicy and spicy taste experience, but don't want to give up the important basic sweetness. The ideal base for coffee specialties such as cappuccino or latte macchiato.
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roasted coffee (100% Arabica)
Panama coffee is among the most appreciated in the world. Cultivated on the slopes of the Baru volcano in an area characterized by an always mild climate which gives this coffee complex but harmonious characteristics. It has a floral, voluptuous aroma and an intense and persistent aftertaste. Ideal to be enjoyed bitter.
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roasted coffee (100% Arabica)
The coffee from Tanzania leaves a fresh and floral aroma on the palate, with delicate acidity and medium body with an aftertaste of berries, sweet and full with an acidity fruity.
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100% arabica coffee
This perfected coffee excels with its round body with a sparkling spiciness and a fine, chocolatey aftertaste. A must for any coffee enthusiast.
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roasted coffee (100% Arabica)
Cocoa flavored coffee, a indulgence done properly. Ideal for those who always want that "sense of I don't know what". Perfect to drink especially in the afternoon in company.
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roasted coffee (100% Arabica) cocoa flavourings.
What about this coffee? We can simply define it as one of a kind, "chocolate" taste, with notes of berries. Loaded, intense and spicy. Perfect to enjoy together with guests to surprise them with its aroma. Excellent both bitter and sweetened.
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roasted coffee (100% Arabica)
Exceptionally full taste, very little acidity combined with a strong aroma. This coffee is fruity, delicately herbaceous and has a rather strong body.
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roasted coffee (100% Arabica)
This exceptional Brazilian coffee specialty excels for its naturally delicate and harmonious aroma. Its delicate sweetness, as well as the persistent aftertaste, similar to chocolate, will drive every coffee lover crazy about this specialty. The long experience with sun-dried coffee can be experienced in a new way with every cup!
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roasted coffee (100% Arabica)
The altitudes, the climate and the completely dried soil make this coffee strike with an exceptionally pleasant and full body, with a delicate acidity, a light hint of fruit and notes of chocolate and caramel.
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roasted coffee (100% Arabica)
Crystallized cane sugar stick suitable for any type of infusion, for a tea, an infusion or in an espresso coffee.
Called "green gold" in Peru because it represents one of the country's main economic resources. This excellent coffee is unique. Its gourmet taste is a true delight for the palate of every coffee connoisseur. Its fine, floral, not fruity, but slightly spicy and full-bodied cup makes every sip a real experience. Peruvian coffee stands out for its unique, full, flowery taste and for refined palates.
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roasted coffee (100% Arabica)
Dark roasted beans offer the intense, strong and spicy flavor much appreciated by espresso lovers. The exceptionally lively cup of Sicilian Espresso makes it ideal as part of an intense cappuccino or latte.
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roasted coffee (100% Arabica)
