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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.
The union between coffee and vanilla is ideal for those who want to replace the classic coffee break with a moment of sweetness, in fact vanilla has a strong sweetening power and the result is a drink with sweeter and more delicate taste than a normal coffee, as long as you don't overdo it with vanilla of course which has a very intense aroma. Or you can simply prepare a coffee with already flavored beans.
The marriage between vanilla and coffee cannot be very ancient, for the same reason that the one between coffee and cocoa cannot be, vanilla is also native to the American continent, while coffee originates from Africa, particularly Ethiopia. Probably most people are unaware that vanilla is obtained from an orchid native to Mexico whose scientific name is Vanilla planifolia, it belongs to the Vanilla genus which has around a hundred species (but vanilla is only obtained from this one) and to the Orchidaceae family. The plant, like most orchidaceae, appears as a climbing liana that climbs the trunk of other trees. You may read somewhere that orchids feed on the plants they climb, behaving like parasites, but this is false, they are instead epiphytic plants that in most cases just need support. The most famous characteristic of Vanilla planifolia are the fruits, capsules (not pods) from which the famous spice used in cooking is obtained.
Now vanilla, just like coffee and cocoa, is cultivated in areas of the world very far from its area of origin, such as Madagascar, many countries in Central Africa and Southeast Asia , that is, the entire equatorial zone, but it was not at all easy to make it take root elsewhere. Europeans soon fell in love with it, it was already popular at the court of Louis XIV but attempts to cultivate it elsewhere failed until it was realized that pollination needs help. In nature in the regions of origin it is carried out by insects of the Melipona genus (stingless bees), elsewhere it is carried out by hand, a very delicate procedure discovered by a young slave on the island of Réunion in 1800. Precisely the island of the Ocean Indiana (also known as Bourbon) and Madagascar were the first vanilla centers outside of Mexico. Coffee is native to Africa or at least Coffea arabica which comes from Ethiopia is, but so is Coffea canephora (from which robusta is obtained) whose point of origin we are less specific but it is identified in a band of 'Central West Africa.
It is a shrub or small tree that grows up to a maximum of about ten meters, with large oval-shaped leaves, small white flowers gathered in bunches at the base of the leaves and fruits which are oval-shaped, red or purple drupes when fully ripe, which contain two seeds. Coffee as it is known is obtained from dried seeds. Arabica simply because it was the Turks who introduced it to Europe in 1600, in Ethiopia, its land of origin, seeds and leaves were initially used in another way, since the 9th century (at least), adding them to other foods and therefore eating them, the drink it arrives later but still long before coffee arrived in Europe, in Ethiopia there is a real coffee ceremony. The first coffee shops we know of were in Yemen, probably also for this reason the Arab country for a long time disputed with Ethiopia the paternity of coffee but also that of the place of origin of Coffea arabica, but modern scientific methods leave no doubts .
In Europe in 1700 the craze for coffee and cafés already broke out, but coffee did not take root in the European climate, it did not take long for the European colonizers to understand that instead the tropical belt and equatorial regions of Central and South America could provide an ideal environment. The rest is history, today Brazil is the world's largest producer of coffee and some of the finest coffees come from some Central American countries,
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.
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)
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)
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)
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)
Crystallized sugar stick suitable for any type of infusion, for a tea, an infusion or in an espresso coffee.
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)
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)
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.
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 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.
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)
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)
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.
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
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
