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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)
Kenya has a coffee production that is rather low in quantity but which excels in quality, at least the exported one. Kenyan coffees are characterized by a full, fruity flavor and high acidity.
The history of coffee in Kenya is completely different from that of neighboring Ethiopia, home of Coffea Arabica, not only was coffee not traditionally consumed in Kenya, but Kenyans still prefer tea , coffee is culturally seen as a colonial product. 95% of coffee production is exported. Production in 2020 was only around 50,000 tonnes, placing Kenya in fifth place in Africa and eighteenth in the world in terms of quantity and production is decreasing, however turnover is increasing because Kenyan coffees are increasingly establishing themselves in terms of quality and the price is going up. It will come as no surprise that 99% of the coffee produced in Kenya is arabica as it is destined for export. Kenyan coffee is exported under the wording Kenya Washed Arabica followed by the indication of the sieve (the sieve is basically a sieve used to select beans of a certain size), i.e. the production area is not identified, after all as we have said Quantitatively, Kenya's coffee cultivation is small and coffee is grown on a total area of only 120,000 hectares at altitudes varying between 1400 and 2000 metres. Various international projects are currently working on training local farmers to increase productivity and develop the potential of coffee growing in Kenya to make it more competitive on international markets and not only known as a niche product. In Kenya there is also a small production of coffee dried with the natural method but in this country this is essentially reserved for discarded beans or branches that have fallen to the ground, therefore it is not high quality coffee.
As we anticipated, the coffee industry in Kenya has many problems of backwardness and poor training which makes it uncompetitive, paradoxically (or perhaps not) this is not reflected in the quality of the coffee that is exported, indeed it seems that precisely because, for one thing, the productivity of the plants is very low compared to that in other countries, the only way for farmers to stay on the market is to export highly selected beans. From the point of view of environmental conditions, Kenya has everything that the major coffee producers have, tropical forests at high altitudes, volcanic soils, etc. Kenyan coffees have in common that they are full-bodied and fruity, with hints of berries such as chocolate or notes of berries and a marked acidity. What we have written about the poor preparation of Kenyan farmers on coffee cultivation and the value of their product seems to be in contradiction with the notion of the quality of Arabica from Kenya, but here the discussion in the previous paragraph on the selection of beans for size, the highest quality Kenyan coffee (the AA) is characterized by the size of the beans, under the same cultivation conditions the larger beans produce higher quality coffee because they produce an oil that gives an intense aroma to the espresso.</ p>
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)
Crystallized cane sugar stick suitable for any type of infusion, for a tea, an infusion or in an espresso coffee.
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)
Decaf, full-bodied and aromatic Colombian coffee processed entirely by hand. This coffee impresses with its expressive aroma and voluptuous taste. Being caffeine-free, it is suitable for enjoying it at any time.
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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)
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.
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 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)
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.
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 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 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)
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)
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)
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)
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)
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.
