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The best coffee beans from Central and South America, which are delicately roasted and flavored, create the perfect base for our Strawberry Cheesecake, which lends itself wonderfully as an accompaniment to your favorite desserts.
A selection of arabica from Central and South America flavored with strawberry which lends itself to being a perfect base for strawberry cheesecake.
Coffee could be obtained from various plants of the Coffea genus in the Rubiaceae family, but two are used: the more prized Coffea arabica from which the coffee called arabica is obtained and the less valuable Coffea canephora from which the so-called robusta is obtained. There is another species of Coffea that has a commercial interest for the coffee industry, it is Coffea liberica which has been used in crossbreeding to try to select varieties of arabica that are more resistant to the fearsome "roja", the rust of coffee leaves. Coffea arabica originates from Ethiopia, today coffee is grown in other African countries, but only in Ethiopia is it part of the traditional culture, in other countries it was in fact introduced by Europeans.
In Ethiopia the plant has been used since the 9th century, perhaps even earlier, but initially not to make a drink, leaves and seeds were eaten added to mixtures of other foods. Coffee arrived some time later, however before its introduction into Europe, in fact we know for sure that coffee shops existed in Yemen as early as the 15th century, for this very reason, probably for a certain time, some scholars believed Yemen was the area of origin of Coffea arabica.
In Europe, coffee was introduced by the Turks at the beginning of 1600 in Vienna, the introduction in Italy took place in Venice at the end of 1600. In Europe and Italy the passion for coffee developed impetuously, but as we know the European climate is not conducive to cultivation, but it didn't take long for the Spaniards and Portuguese who were colonizing the New World to realize the enormous potential that there was in the countries of Central and South America for the cultivation of coffee, so in 1700 it was already introduced in Brazil and shortly thereafter many other countries followed.
Strawberries are native to America and Eurasia, the Romans certainly already knew them, but the strawberries they knew are different from the modern strawberry. Today many varieties of strawberry are grown in the world but they are all the result of crosses starting from two American species. But let's go in order, in botany strawberries mean the plants that belong to the Fragaria genus of the Rosaceae family (to which practically all the main fruit plants belong), the genus includes around twenty species. Among these, Fragaria vesca should be highlighted because it is the one that grows spontaneously in the Italian undergrowth and is in fact commonly known as wild strawberry.
In the past, strawberries were uprooted from the woods and brought to the gardens, but the true cultivation of what would become the modern strawberry began in Brittany (northern France) in the mid-18th century with the crossing of two species imported from America: Fragaria virginiana (coming from North America) and Fragaria chiloensis (the name suggests it is native to Chile but in reality it is native along all the Pacific coasts of the American continent), from that cross was born Fragaria × ananassa which is what the English call garden strawberry and then from further crosses always derived from those two species almost all the species grown for commercial purposes were derived.
Everyone knows what strawberries look like and that they are small perennials that grow up to 30 or 40 centimeters, what perhaps not many people know is that the succulent fruits are in reality of false fruits, they are in fact the floral receptacles (while the fruit in botany is what derives from the flower), the real fruits of the strawberry are the seeds that you see on the surface
The best coffee beans from Central and South America, which are delicately roasted and flavored, create the perfect base for our Strawberry Cheesecake, which lends itself wonderfully as an accompaniment to your favorite desserts.
Particular coffee with that nutty aftertaste that persists on the palate leaving it pleasantly satisfied.
Ingredients: 100% Arabica coffee, aroma with walnuts.
Origin: Central America
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.
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)
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)
A deliciously sweet scent, which goes well with coffee. It is reminiscent of freshly cut "Turkish honey", with its light walnut and almond flavour, and invites you to indulge. Refine this specialty with a pinch of cream!
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roasted coffee (100% Arabica)
The coffee impresses with its slightly malty, nutty flavor with a citrus aftertaste. Different fragrance components are a guarantee for an incomparable taste. Soft and full-bodied that knows no comparison.
roasted coffee (100% Arabica)
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)
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)
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)
Coffee and pistachio, a truly successful combination, for an aromatic coffee to offer to friends to amaze their palate and imagination, or to give as a gift to surprise with taste and originality . The delicious nutty flavor of pistachio, combined with the full and smooth taste, will also thrill you! Take a short break and simply indulge in this special coffee flavour.
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roasted coffee (100% Arabica) pistachio flavouring
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)
Chicory root, used as a coffee substitute, is a popular choice for those looking for a caffeine-free alternative. Chicory root is dried, roasted and ground for use in moka pots, just like traditional coffee. It has a rich, roasted flavor, with slightly bitter and earthy notes, similar to those of coffee, but with a natural sweetness.
chicory root
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)
Organic coffee, with a strong aroma, but at the same time floral. Well balanced between sweetness and elegant persistent acidity on the palate.
Ingredients: 100% organic Arabica coffee
Origin: Colombia
The flavor clearly represents the absolute ripeness of the hand-picked coffee cherries. The well-balanced taste gives the cup a soft body, wonderfully complemented by aromas of caramel, chocolate and hazelnuts. This enveloping experience is part of every cup and underlines the unique quality of this excellent coffee.
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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
