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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)
In Indonesia, coffee cultivation combines quantity and quality, in fact the country is one of the largest producers in the world and in the large quantities we also find very fine coffees.
In the history of Indonesian coffee growing there is a date that acts as a watershed and explains why to date 90% of production is made up of robusta, that date is 1876 , the year in which a devastating epidemic of coffee rust, a disease caused by the Hemileia famatrix fungus and known in South American countries simply as roya, brought farmers to their knees by wiping out almost all of the plantations. Farmers responded by planting robusta (Coffea canephora) which is not nearly as immune to the fungus as some think, but certainly offers greater resistance than the delicate Coffea arabica. Previously Indonesia had produced almost exclusively arabica and had exported it since the early 1700s under the control of the Dutch East India Company. In recent decades, driven by the market, Indonesians have gradually reintroduced arabica, but production still sees 90% robusta versus 10% arabica. However, these are enormous volumes, in 2018 Indonesia was the fourth largest producer in the world with an impressive 660,000 tonnes. The Indonesian state is an archipelago that contains more than seventeen thousand islands, many are very small, the five largest islands are: Java, Sumatra, part of the island of Borneo (shared with a part belonging to Malaysia and Brunei), part of New Guinea and Sulawesi. As far as coffee production is concerned, the three islands of interest are Sumatra. Java and Sulawesi. On the hills in the south and south-west of the island of Sulawesi at altitudes between 1100 and 1500 meters, most arabica is grown. In Sumatra all coffee is processed with a particular semi-washed method (also used in other islands, but in Sumatra all coffee is processed this way) which here is called Giling Basah and which gives the beans a bluish colour. On the island of Java, arabica is grown only in the highest areas (between 1400 and 1800) meters but the vast majority of production is robusta.
Speaking of Indonesian coffee we cannot fail to mention Kopi luwak, it is a coffee whose processing method consists in recovering the beans only partially digested by a small animal, the palm civet. In essence, the animal's digestive system eliminates only the external layer of the grain and this reduces its acidity and bitterness, but it must be remembered that this product is highly contested for ethical reasons because the animals are often kept in shameful conditions. The fact that only 10% of Indonesian production is made up of arabica does not mean that quality coffee must be sought only within this category, in fact it is true that robusta (which, let us remember, is obtained from a different species of plant) is less valuable and in general gives rise to stronger, more acidic and more bitter coffees but as we will never tire of remembering the flavor of the coffee is also due to the environmental conditions and those of Indonesia are ideal, there are the hills, the proximity to the the equator, the monsoon winds which in the natural manufacturing process give it a particular character. As regards the production of arabica, the most cultivated variety in Sulawesi is the S795 which is related to the Typica and also crossed with a different plant species of the Coffea genus called Coffea Liberica, this is not surprising given that the S795 is one of the first variety of arabica obtained which shows good resistance to roya and we have seen what a trauma Indonesian coffee cultivation suffered from that deadly fungus.
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)
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)
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)
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.
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)
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.
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)
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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roasted coffee (100% Arabica)
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)
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
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)
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)
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.
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)
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
