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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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 cocoa are such a widespread pairing, in desserts and more, so natural (also because some of the most aromatic varieties of Coffea arabica have an aftertaste with a hint of cocoa) that it is almost difficult to believe that it is relatively recent, and yet it is so, just think that cocoa originates from America and certainly the Native Americans could not have known coffee since it originates from Africa.
The history of the spread of coffee and cocoa in Europe is similar in some respects and differs in others, both plants are not native to Europe, both grow well in tropical climates and therefore, unlike other plants imported from exotic places, their cultivation has not spread in European countries and both coffee and cocoa are imported. An important historical difference is how they were introduced: coffee arrived thanks to the Arabs, while cocoa was discovered by the Europeans with the colonization of the American continent. Coffee could be obtained from various plants of the Rubiaceae family, all those of the Coffea genus, but two are used: Coffea arabica (more valuable) and Coffea canephora which is commercially called robusta. There is another species of Coffea that has a commercial interest for the coffee industry, it is Coffea liberica which, as the name suggests, is used to make coffee in Liberia, but is also used in crossbreeding to try to select more Arabica varieties. resistant to the fearsome "roja", the rust of coffee leaves.
Coffea arabica originates from Ethiopia, in the African country coffee has a long tradition unlike in neighboring countries, which are also producers today, where cultivation was introduced by Europeans and the drink has been considered "the stuff of the colonizers" up to the present day. In Ethiopia there is a real coffee ceremony which has an important social and cultural value no less than that of tea in certain Asian countries. In Europe, Coffea was introduced by the Turks at the beginning of 1600 in Vienna, in Italy it was imported for the first time in Venice at the end of 1600. The first use of the plant dates back to at least the 9th century, perhaps earlier, but not to obtain a drink, they were consume the leaves and also the seeds, for example by mixing them with other things and eating them. The drink arrived some time later, however before its introduction into Europe, for example we know for sure that coffee shops existed in Yemen as early as the 15th century, for this very reason probably for a certain time some scholars believed Yemen was the area of origin of Coffea arabica. Soon the Spanish and Portuguese who had discovered and were exploring the American continent introduced coffee there (in Central and South America) and here, thanks to a favorable climate and soil, cultivation spread successfully and as we now know, a good part of the production that some of the finest coffees. Cocoa is obtained from a plant called Theobroma cacao, it is an evergreen tree belonging to the Malvaceae family and is native to America.
The tree grows on average up to 5/10 meters. A curiosity about the cocoa fruit, which is called cabossa, has an oval shape and is 10-15cm long: both in the case of cocoa and in that of coffee it is the seeds that are used, in the first case to make chocolate in the second for the beloved drink, so the fruit was essentially waste, but the cabossa is edible and has a pleasant flavor and in recent times with the growing interest in tropical fruits the cocoa fruit has been re-evaluated and the pulp that surrounds the seeds has a gelatinous consistency and it is rich in sugars and is used to prepare sorbets, ice creams, juices and concentrates. Another curiosity that coffee and cocoa have in common and which we could call "crossed destinies" is that just as we have seen that coffee originating in Africa and imported by Europeans to the Americas has taken root so well in the New World that Brazil is the largest producer many of the finest coffees come from the world and from Central America, in a mirror image of the five major world producers of cocoa, a plant native to America, four are African states (Ivory Coast, Ghana, Nigeria and Cameroon) and one is Asian and the first
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.
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)
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)
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.
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)
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)
Crystallized cane sugar stick suitable for any type of infusion, for a tea, an infusion or in an espresso coffee.
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
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)
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.
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)
Crystallized sugar stick suitable for any type of infusion, for a tea, an infusion or in an espresso coffee.
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
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)
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
