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Fresh roasted Arabica and Robusta coffee, in beans or ground, for espresso / Moka machines from 5 different countries of origin
packages are stored perfectly for one year, se preserved in a cool and dry place
once the package has been opened it is recommended to consume it within a few weeks, to keep aromas and freshness unaltered
in the phases preceding the packaging and sealing of our coffee, and subsequently to the phase of degassamento, the latter is worked in the atmosphere controlled and stored in an environment saturated with nitrogen, in special containers, which ensure NOT TO MODIFY in any way the FRESHNESS.
Finally a touch of Robusta from Vietnam and Tanzania that bring a touch of originality and a superb and lasting cream.
Let's see in detail the single origins of Arabica coffee that make up this fantastic blend.
Native to the Sao Paulo area of Brazil.
Santos coffee is considered the finest of South American Arabica coffees.
Sweet, with a velvety and enveloping scent, with a chocolate tone and low acidity.
This cafe is ideal for breakfast and rproduces a fine, velvety cup with notes of cocoa.
Brazil has been the world's largest producer of coffee for many years, with Arabica and Robusta quality.
In the nineties the Natural Process of pulp processing was introduced, improving the quality of the coffee.
I Brazilian coffees: low acidity, body and sweetness, with aromas of chocolate and hazelnut.
First of all, we specify that the beans from Honduras are renowned for their quality.
In this paragraph you can find the main elements of this fine coffee.
Medium roast, notes of caramel, spices and brown sugar.
A pure Arabica from the crops of over 1500 growers, members of Cafè Organics Marcala.
Finally, it should be remembered that coffee from Honduras was voted the best coffee in the world 2017!
A few hints of history.
Honduras is the largest coffee producer in Central America.
In 1970 the Instituo Hondureno del Cafè (IHCAFE), the national coffee institute, was created to improve the quality of coffee.
Heavy rains sometimes make it difficult to dry the coffee beans after processing. It is for this reason that some growers use a combination of sun drying and mechanical drying.
First of all, this coffee has a medium roast with notes of salty caramel, velvety sweet, citrus.
Secondly, we selected a pure Arabica, coming from Piura, clayey mineral soil where we have an altitude of 1100/1700 m.
For your timely information, know that Peruvian coffee won the “best specialty coffee in the world” award, beating major producers such as Colombia, Guatemala and Kenya in the 22nd Annual Exhibition of the Specialty Coffee Association of America (SCAA).
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