Reference: 0506
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.
Roasting ✅✅✅
Intensity ✅✅✅
Body ✅✅✅
roasted coffee (100% Arabica)
Ethiopia is the homeland of coffee or at least of the plant from which quality coffee is obtained, Coffea arabica. Ethiopian coffees tend to be aromatic and fruity also because in many places natural drying is used.
Coffea arabica, but then why is it called that if we wrote that Ethiopia is not the homeland? Obviously a mistake, we Europeans got to know it through the Arabs, for some time Ethiopia, Arabia (and Yemen) disputed its paternity, but now the common opinion among scholars is that the origin of the species is in Ethiopia, however in Arabia and Yemen the plant grows naturally. What is certain is that the tradition of using Coffea arabica in Ethiopia is very ancient, we even talk about the 9th century for the beginning of cultivation but it is probable that wild plants were previously used. This does not mean that the coffee drink was born then, initially other parts of the plant and the seeds themselves were used in other ways, for example to make decoctions and herbal teas with the dried leaves. There is a legend that speaks of a shepherd who noticed the energizing properties of the plant by observing the behavior of his goats as they fed on the drupes, but this is probably a posthumous falsehood and no one knows who was the first to notice it. A few centuries later the coffee drink obtained from roasted beans was born and this became an important piece of Ethiopian culture, the coffee ceremony was born which starts with the roasting of the green beans which fill the room with their aroma and then passes through the chopping of the same and the drink obtained from boiling. The coffee ceremony in Ethiopia has a convivial meaning similar to that for which the drink is also appreciated by us today. As regards current production, Ethiopia is the largest African producer of coffee and according to 2018 data it was the fifth in the world with 384,000 tonnes.
The homeland of Coffea arabica of course could not only be a producer of large quantities, the quality of Ethiopian coffee is highly appreciated by coffee enthusiasts around the world. It is not surprising that in compliance with tradition, here the drying of the beans is carried out in many places with the natural method and not with the more common washed method, which in any case is now widespread in Ethiopia too. Let's briefly remember the difference between the two: the natural method requires that the coffee fruits, the drupes, are dried and the precious seeds are released afterwards; in the washed method, however, the seed is first freed from any residual pulp. With the natural method the beans absorb sugars and aromas from the pulp during drying, with the washed method the primary characteristics of the coffee bean are enhanced, this does not mean that coffees obtained with the washed method cannot be aromatic and sweet, in this case the characteristics will be absorbed by the seed during maturation on the plant and that phase becomes even more important. Ethiopia, like all the great coffee producers, does not have just one coffee, the country offers many different microclimates and this would make a difference even if the variety of arabica cultivated was only one, in general the fine Ethiopian coffees have an important body, they are aromatic, often with chocolate notes and have light floral hints, the acidity is quite pronounced. Given the extensive cultivation of Coffea arabica which has been going on for centuries and the fact that it also grows naturally here, the natural varieties present in Ethiopia are countless and the coffees exported from Ethiopia can hardly be found elsewhere. Ethiopia exports coffee beans with names that derive from the areas in which they are grown and these names have been recognized as trademarks owned by Ethiopia, therefore we have coffees coming from the Harar region (central-eastern part of the country), the coffee coming from the mountainous region of Sidamo is the most prized, both processed coffees come from the western Limu and Djimmah regions
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.
Roasting ✅✅✅
Intensity ✅✅✅
Body ✅✅✅
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.
Roasting ✅✅✅
Intensity ✅✅✅
Body ✅✅✅
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.
Roasting ✅✅✅
Intensity ✅✅
Body ✅✅✅
roasted coffee (100% Arabica)
Crystallized sugar stick suitable for any type of infusion, for a tea, an infusion or in an espresso coffee.
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)
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 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.
Roasting ✅✅✅
Intensity ✅✅
Body ✅✅
100% arabica coffee
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!
Roasting ✅
Intensity ✅
Body ✅
roasted coffee (100% Arabica)
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.
Ingredients: roasted chicory root.
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.
Roasting ✅✅✅
Intensity ✅
Body✅✅
roasted coffee (100% Arabica) vanilla flavourings.
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.
Roasting ✅✅✅✅✅
Intensity ✅✅✅✅✅
Body✅✅✅✅
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.
Roasting ✅✅✅
Intensity ✅✅✅
Body ✅✅✅
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.
Roasting ✅✅✅
Intensity ✅✅
Body ✅✅✅
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.
Roasting ✅✅✅✅
Intensity ✅✅✅
Body ✅✅✅
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.
Roasting ✅✅✅
Intensity ✅✅
Body ✅✅ ✅
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.
Roasting ✅✅✅
Intensity ✅✅
Body ✅✅
roasted coffee (100% Arabica)
