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Our Colombia coffee has a very impressive and fruity aroma. The combination of fine acidity and body, typical of Colombia, makes it an ideally balanced and delicate coffee.
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Ingredients:
roasted coffee (100% Arabica)
Colombia is a rather large country and is the third largest producer of coffee in the world, so it is difficult to describe a Colombian coffee as if there were only one type, a common character is l 'contained acidity, in terms of character, some define them as full-bodied and others as delicate and fruity but lively.
The history of coffee in Colombia is similar to that of other Latin American countries; it arrived with the conquistadors and it was the Jesuit missionaries who attempted to introduce its cultivation (according to some sources, the year of arrival would be 1723), also in consideration of the growing value it was acquiring in Europe, even if it had no appeal among the local populations. But it was only around the 1830s that production really began to expand in various regions of the country and to become exportable. At the end of the century, coffee exports had already become the largest income for the Colombian economy. In the 20th century, also in this case similarly to other American states, the National Federation of Coffee Growers (FNC) was created in reaction to the crisis of the world coffee market, the aim was to concentrate them in order to increase their strength and ensure their rights. The Centro Nacional de Investigaciones de Café (Cenicafé) was then born from the Federation of Colombian growers, which obviously deals with the technical aspects of improving production, for example developing varieties more resistant to roja, the coffee rust. As we anticipated, Colombia is now the third country in the world in terms of production quantity (according to data released in 2018 by the International Coffee Organization, production amounted to 810,000 tons), the coffee produced is almost entirely arabica and is considered a quality coffee .
As anticipated in the introductory paragraph, talking about Colombian coffee as if only one type existed is risky given that it is a fairly large country that produces it in many different regions. On the other hand, the environmental conditions of many of these areas are similar, most Colombian coffee is grown between 1200 and 1700 metres, therefore traits common to most Colombian coffees emerge, the acidity is contained even if the The drying is carried out with the washed method which tends to increase the acidity (because the bean is left to dry already cleaned of the fruit pulp and therefore does not absorb the sugars which contrast the natural acidity of the seed), the aroma is fruity and sweet with floral hints. The most important regions for coffee production in Colombia are: Antioquia, Cauca, Santander, Narino, Tolima, Huila. Antioquia is the region where coffee growing began in Colombia, FNC and Cenicafé are based here and therefore it is the area where experiments are carried out on plantations. Huila is a mountainous region in southern Colombia crossed by the Andes, to be precise by the Eastern Cordillera, the coffees from this area are slightly more acidic and full-bodied. Also in the south, very close to the equator, the Narino region is famous for creamy and fruity coffees. Narino is also partly crossed by the Andes but overlooks the sea
Our Colombia coffee has a very impressive and fruity aroma. The combination of fine acidity and body, typical of Colombia, makes it an ideally balanced and delicate coffee.
Roasting ✅✅
Intensity ✅✅
Body ✅✅
Ingredients:
roasted 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.
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)
Crystallized sugar stick suitable for any type of infusion, for a tea or for an infusion.
The pack of 10 pieces of crystallized sugar stick it is composed of 2 sticks of every taste, lemon, strawberry, blackberry, orange.
* Stick length 11 cm.
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
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% Arabica coffee
Origin: Colombia
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
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)
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
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.
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 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)
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)
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)
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)
