Reference: 0512
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)
Brazil is the world's largest producer of coffee, therefore there are many types of Brazilian coffee, most of them treated with the most common washed method, but there is no shortage, as in the case of this product, coffees dried with the traditional method.
Brazil is often the first country that comes to mind when we talk about coffee, yet the coffee plant or rather we should talk about plants because in Brazil both Coffea arabica and that Coffea canephora (robusta is obtained from the latter), are not native to the Americas. The coffee plant arrived in Brazil in 1700 imported by Europeans. The first arrival of coffee on the American continent seems to have been by the French in the Caribbean, how it arrived in Brazil which was under the dominion of the Portuguese is not certain, according to one story it was a Portuguese soldier who managed to obtain some seeds from the wife of the governor of French Guiana. However, somehow in 1727 coffee arrived in northeastern Brazil in today's state of Para.
Before the end of the century it was widespread in the state of Rio de Janeiro but it was the boom in demand for coffee in the rich US and European markets at the beginning of the following century that led to the emergence of Brazilian coffee cultivation on international markets. Brazil is currently the world's leading producer with a third of total production, yet in the past it had been even more dominant, even around 1920 its position of dominance in the international coffee market was such that according to the most conservative estimates it supplied the world with at least 80% of the coffee, according to other sources it was close to 100%.
As regards the production regions, the state of Minas Gerais provides more than 50% of the production, after all it is enough to look at a map to realize that it is one of the largest states , is located in the south-eastern part of the country, behind Rio de Janeiro and Espirito Santo. The second state for production is Sao Paulo, the city of the same name became the largest city in the country in 1800 due to the impetuous development of the coffee industry. Almost all of the arabica production comes from Espirito Santo.
The enormous production of coffee is divided between 80% arabica and 20% robusta which, let's remember, is not obtained simply from a different variety but from a another plant species, Coffea canephora. To demonstrate the fact that it is the international market that requires above all arabica, it will be enough to mention the fact that less than 5% of that 20% of robusta is exported, while of that 80% of arabica as much as 70% is exported (respectively data from 2007 and 2009). The characteristics of coffee depend on a combination of factors: the plant (naturally) there are many varieties of arabica, the soil, the climate (the latter in turn is the result of a combination of factors such as altitude, exposure to agents atmospheric conditions of plantations etc.). In Brazil the majority of cultivations are not at great altitudes, but benefit from the proximity of the plateaus, although there is also no shortage of coffee grown at higher altitudes. The rain cycle that alternates drought with abundant rain has a fundamental role in promoting crops of uniform quality and also the quantity of production because every time the rains arrive the coffee plant flowers. Given the enormous quantity of coffee exported, Brazilian coffee is often associated in the collective imagination with the idea of quantity and not that of quality, but in reality it exports coffee of every level, even with peaks of excellence.
Despite the differences between coffee and coffee, the common characteristic of Brazilian coffees is the sweetness of the aftertaste with a hint of nuts and/or cocoa and the low acidity, the low acidity is considered the characteristic
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)
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)
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)
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)
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)
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)
Vanilla flavored coffee, appreciated delicate taste suitable for demanding palates and much appreciated by female customers. Pleasant to taste and smell, it leaves a pleasant vanilla aftertaste.
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roasted coffee (100% Arabica) vanilla flavourings.
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)
Natural, unroasted green coffee, top quality beans, fresh and aromatic taste. Also excellent in infusion, ideal for those who want to reduce daily caffeine consumption and keep fit.
green coffee (100% Arabica)
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.
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
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)
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)
In our search for superlative coffee quality, we came across these exceptional beans from Nicaragua. The spicy and almost creamy Nicaraguan coffee is sold mainly to Japanese and American coffee lovers.
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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 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
