Notice to customers during the month of August we will be involved in numerous events. The shop will be operational but shipments will be suspended from 1/08 to 1/09. Take advantage of the discount code COCOMERO5 (5% discount valid until 7/29) to stock up on your favorite products.
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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 combination of coffee and pistachio is a classic, so much so that pistachio creams designed specifically for adding them to coffee are on the market. There are delicious recipes that combine coffee, cream and pistachio. In this case, however, it is the coffee beans that are flavored with pistachio.
The history of coffee in Europe begins in 1600, it seems that the first point of diffusion was Vienna where the Turks introduced it, after all, as we have repeatedly recalled, this is the reason so the adjective arabica was added to the name of the Coffea plant, only to later discover that the true point of origin is Ethiopia. It arrived in Italy at the end of 1600 in Venice, introduced by a Venetian who brought it from Vienna. In the mid-1700s Venice was already full of cafés and they were spreading throughout Italy. We have mentioned Coffea arabica which is certainly the most appreciated species of the Coffea genus, but coffee can be obtained from all the plants of the Coffea genus, in practice however the international market is dominated by only two plants, Coffea arabica (the most prized and requested from the market) and Coffea canephora (which is commercially called "robusta"), the only other plant of the Coffea genus worthy of mention is Coffea liberica, not so much because coffee is made with it in Liberia but because some varieties of arabica were obtained from crosses that also included Coffea liberica in an attempt to select varieties that were a little more resistant to the terrible rust of coffee leaves, in fact Coffea arabica is the most vulnerable of all Coffea species to the plague caused by the fungus Hemileia vasttrix . Coffea arabica is a small tree or more properly an evergreen shrub, which belongs to the Rubiaceae family. In nature it can reach about ten meters in height, it can also be grown in pots, in this case it usually stops at one meter, rarely it can reach two. It has elongated, oval leaves, pointed at the end.
The fruits (drupes) are produced starting from at least the sixth year of life, this was an obstacle to the introduction of the plant in Central and South America, authorities and missionaries had to push a lot, having understood the enormous economic potential that was at stake, because the farmers were used to plants that bore fruit immediately. Speaking of fruits, it is easy to find drupes on the same plant at different levels of ripeness and therefore of different colours, this makes Coffea arabica a plant that also has a pleasant appearance, however to obtain good growth it needs to be avoided both at low or too high, ideally it should always be around 20°C. The origin of the pistachio plant is between Iran and Afghanistan, the former is still the largest producer in the world.
The food use of pistachio is truly ancient, archaeological findings made in Uzbekistan prove that it was already cultivated in the Bronze Age, but it was commonly consumed as early as 6750 BC. From the Natural History of Pliny the Elder we learn that the pistachio was introduced to Europe by the Roman proconsul in Syria, Lucius Vitellius. The spread to the rest of the world occurred by the British in the English-speaking countries and the British Empire. The pistachio (scientific name: Pistacia vera) is a desert plant that tolerates saline soils well, belongs to the Anacardiaceae family and appears as a medium or small sized tree, reaching about ten metres. It produces a fleshy fruit with a woody heart, i.e. a drupe, but as is known in this case we throw away the fruit and keep the stone because the edible part is the seed, oval in shape and bright green in colour, enclosed by a rigid peel. Pistachio has a two-year cycle, that is, it alternates years of greater production with years of rest. Unlike what is done with other crops, in pistachio cultivation there is no attempt to interfere with these rhythms and the harvest is carried out every two years.</ p>
The fruit, once ripe, splits and lets the seed fall, a characteristic that has probably been selected by men over the many centuries, or rather millennia, in which it has been cultivated. The plant, like the coffee plant, requires a few years to start bearing fruit. After all, it is a slow-growing plant but can be very long-lived and live up to 300 years. The peak of production is reached around 20 years of age. age.
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 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)
Crystallized cane sugar stick suitable for any type of infusion, for a tea, an infusion or in an espresso coffee.
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)
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
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)
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)
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 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)
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)
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 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.
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)
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.
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)
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.
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)
