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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
That the taste of coffee goes well with that of walnuts is demonstrated by the countless dessert recipes that combine these two ingredients, so flavoring a good arabica with walnut flavor seemed like a step almost natural.
The history of coffee is ancient but relatively recent, at least in Europe, if compared to that of white walnut, but let's go in order. Coffee can be obtained from various plants of the Coffea genus of the Rubiaceae family, in practice only two are used commercially, the more prized Coffea arabica and Coffea canephora which is commercially called robusta. The only other Coffea species that is of commercial interest to the coffee industry is Coffea liberica which as its name suggests is used to make coffee in Liberia, but has also been used in crossbreeding to obtain varieties of arabica that resist better than the terrible rust of coffee leaves.
Coffea arabica originates from Ethiopia and in fact in the African country there is a coffee ceremony which has an important social and cultural value. In Europe it was introduced by the Arabs, or rather 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 was not to obtain a drink similar to the one known today and dates back to at least the 9th century, the drink arrived some time later. We know for sure that coffee shops existed in Yemen as early as the 15th century, well before the plant was known in Europe. With the great Spanish and Portuguese explorations they introduced coffee to Central and South America shortly after its introduction in Europe and here, thanks to a favorable climate and soil, cultivation spread successfully and now a large part of the world's coffee production comes from these countries. highly prized.
Walnuts, which are actually a seed (like the part of the coffee plant from which we obtain the beloved drink) and not a fruit, but which in nutrition are defined dried fruit, have a very ancient history in their use. The scientific name of the plant is Juglans regia and it belongs to the Juglandaceae family, the common one is white walnut (but also common walnut or royal walnut), we know that the habitat after the glaciations ranged from the Balkans to Asia Minor and would have been the Greeks introduced it into Europe already between the seventh and fifth centuries BC. We have archaeological evidence that walnuts were used as a food as early as 9000 years ago, while evidence of their importation into Europe by the Greeks comes from Pliny the Elder in his Naturalis Historia. The walnut as it is known is an imposing deciduous tree (i.e. it loses its leaves in autumn) which can reach heights of 25-35 meters and which can become centuries-old. The result is a hard, grained wood that is highly appreciated in carpentry. Coffea arabica is a shrub, that is, a woody plant like a tree but smaller and in which the branches separate from the trunk very low down or even the trunk is not well defined, they often grow in width. Coffea arabica can reach 10 meters in height, some texts say 12, but in any case in cultivation it does not exceed 8. You can also plant it in a pot and in that case it will not exceed one and a half metres. The thing that the coffee plant and the walnut have in common is that they both have fleshy fruits, in botany they are called drupes, but for both the part of our interest is the seed.
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
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)
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)
Crystallized cane sugar stick suitable for any type of infusion, for a tea, an infusion or in an espresso 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)
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
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
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.
Crystallized sugar stick suitable for any type of infusion, for a tea, an infusion or in an espresso coffee.
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 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 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 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)
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)
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 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)
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
