Reference: 0489
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)
In general, coffees from Costa Rica are characterized by a sweet and full-bodied aroma and medium-high acidity.
Even in Costa Rica coffee was introduced by European colonizers, in this Central American country that overlooks the Caribbean Sea it arrived a little later than in other Central states and South America, in the last years of the 1700s. It took a few decades for Costa Rican coffee growing to begin to be successful, when production moved to the Central Valley area, the one that encloses the country's capital. San Jose. Throughout the 19th century the government worked to encourage the development of coffee production and in fact the coffee industry was at that stage a powerful engine of economic and social development. Today the production of coffee in Costa Rica in terms of quantity does not place it among the top ten world producers, after all it is also a country of only 51,000 sq km (one sixth of Italy) but it is a production of quality , particularly appreciated among Northern European consumers who prefer coffee with a marked acidity. As with other neighboring countries, Costa Rican coffees are classified according to origin in two ways: according to the height of the plantation (since Costa Rica, like all Central American states, is a country full of mountains and volcanoes) and according to based on the region of the country they come from. The classification based on the height of the plantation identifies 4 types: SHB (strictly hard bean) grown between 1500 and 1700 metres, HB (hard bean) grown between 1350 and 1500 metres, HGA (high grown Atlantic) coffees grown at high altitudes on the Atlantic side, LGA (low grown Atlantic) coffees grown at low altitudes on the Atlantic side. The coffee areas in Costa Rica are (from north to south): Guanacaste, West valley, Central Valley, Tres Rios, Tarrazù, Orosi, Turrialba, Brunca. As historically anticipated, the most important region for the cultivation of coffee in Costa Rica is the Central Valley, among the other regions Tarrazù is the one that produces at the highest altitudes (between 1200 and 1700 metres) and this is usually a guarantee of quality, the province of Orosi, on the other hand, benefits from fertile volcanic soil, it is a small valley with luxuriant vegetation located close (to the east) to the Central Valley.
As we anticipated, quality arabica is also grown in Costa Rica, the coffees from this country stand out for their body and acidity. The varieties of arabica (Coffea arabica plant) grown are: Typica, Caturra, Catuai, Villa Sarchi, Bourbon, Gesha and Villalobos. The most typical ones of Costa Rica are the Villalobos which is a natural dwarf mutation of the Typica variety and the Villa Sarchi is also a natural dwarf mutation but of the Bourbon variety. Villa Sarchi adapts well to cultivation at great heights (even 1600 meters) and resists winds well, but it is a variety particularly susceptible to roja (or coffee rust) to which, in any case, no variety or species is completely immune. Villalobos is particularly sweet and aromatic. Naturally, as usual, the aroma of the coffee does not depend only on the variety grown but also on the conditions of the place, for example the Costa Rican coffee which comes from the most
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)
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)
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.
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
Ingredients: roasted chicory root.
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)
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)
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)
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.
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)
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.
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)
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
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)
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
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)
