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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)
Thai coffees are characterized by their intense flavor and aromatic aftertaste which in some cases tastes of chocolate and hazelnut, in others it is more spicy.
Thai coffee is still little known on the international market, perhaps precisely for this reason in contrast with the majority of producing countries, here mainly robusta (Coffea canephora) is grown, even 99% of production. Even from a cultural point of view, the way of consuming coffee here is different from ours, the most common use is in a cold drink called Thai Eiskaffe which has as ingredients: short coffee, milk, condensed milk and ice. Given the climate of Thailand, perhaps this is not so surprising. However, in the country there is a limited production of arabica (Coffea arabica) concentrated in the cooler hilly areas in the north of the country.
This production was strongly pushed by the government and the king himself, you would probably never imagine why: the aforementioned area is part of the infamous golden triangle of opiate cultivation, coffee cultivation has been presented to local farmers as an alternative, the limited export of arabica produced in this area essentially concerns organic and gourmet coffees. A curiosity: paradoxically, from a country where agriculture and the coffee industry are so poorly developed comes the most expensive coffee in the world, Black Ivory Coffee which is obtained by making elephants eat the berries and recovering the beans from their excrement , just as happens with the highly contested (due to the conditions in which the animals are kept) Indonesian Kopi Luwak with civets.
Elephants in Thailand, on the other hand, appear to not suffer mistreatment and live a normal life. The passage through the digestive system of elephants obviously does not destroy the grain but only the external part, the one that makes it bitter. When the grains are ground the powder obtained is sweet and has lost all its acidity.
The fact that the vast majority of production is made up of the less valuable robusta does not mean that these coffees cannot also have admirers, first of all the high acidity and the high content of caffeine (robusta contains more caffeine than arabica) can certainly meet the demands of some consumers. Furthermore, the fact that Robusta is processed with the semi-washed method means, as we have learned, that the drying process is a cross between the washed method which, by drying the bean after complete depulping, results in a coffee with a stronger flavor and less sweet and the natural method in which the bean absorbs the sugars of the pulp remnants during drying which counteract acidity and bitterness and is loaded with aromas. So even if robusta tends to be more bitter, this method mitigates the bitterness and gives aromatic notes. As far as the production of arabica is concerned, the washed method is used as usual, the varieties of arabica grown in the country are mainly Caturra (which dominates production in Vietnam which is the second largest producer in the world after Brazil and coincidentally precisely in Brazil, this variety derived from Bourbon was discovered), Typica and Bourbon, the latter two being the two original varieties
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)
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.
Crystallized cane sugar stick suitable for any type of infusion, for a tea, an infusion or in an espresso coffee.
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)
Chicory root, used as a coffee substitute, is a popular choice for those looking for a caffeine-free alternative. Chicory root is dried, roasted and ground for use in moka pots, just like traditional coffee. It has a rich, roasted flavor, with slightly bitter and earthy notes, similar to those of coffee, but with a natural sweetness.
chicory root
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.
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
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 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
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)
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)
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)
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)
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.
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.
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)
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)
