Coffee beans
-
BACI DI DAMA grains 250 g.
- Area South and North America
- Processing process Wet and natural
- Altitude 1100 – 1800 m.
- Profile Dense body Moderate citric-apple acidity, aroma of nuts, chocolate and tropical fruits, good structure.
-
BACI DI DAMA grains 1 kg.
- Area South and North America
- Processing process Wet and natural
- Altitude 1100 – 1800 m.
- Profile Dense body Moderate citric-apple acidity, aroma of nuts, chocolate and tropical fruits, good structure.
-
MARITOZZO grains 250 g.
- Area South and North America
- Processing process Wet
- Altitude 1300 – 1800 m.
- Profile Medium-dense body A sweet cup with aromas of flowers, cocoa, citrus and tropical fruits with subtle acidity and intense sweetness in the aftertaste.
-
MARITOZZO grains 1 kg.
- Area South and North America
- Processing process Wet
- Altitude 1300 – 1800 m.
- Profile Medium-dense body A sweet cup with aromas of flowers, cocoa, citrus and tropical fruits with subtle acidity and intense sweetness in the aftertaste.
-
PRINJOLATA grains 250 g.
- Area Mexico
- Variety Bourbon Typica Cattura
- Processing process Wet, decaffeinated with mountain water using the Descamex Mountain method 100% natural
- Altitude 1200 – 1600 m.
- Profile Medium body Brown sugar, characteristics of a ripe green apple.
-
KATENGA grains 250 g.
- Area Ethiopia
- Variety heirloom varieties
- processing process Wet
- Altitude 1600 – 1900 m.
- Profile Medium acidic body Intense aroma and taste: citrus, floral, chocolate and light earthy notes.
-
JAWHARA grains 250 g.
- Area Colombia
- Variety Cattura, Typica
- Processing process Natural
- Altitude 1500 m.
- Profile Dense body Brown sugar, velvety, buttery, fruity, sweet lemon acidity with a caramel aftertaste.
-
BRIGADEIRO grains 250 g.
- Area Brazil
- Variety yellow and red Catuai
- Processing process Natural
- Altitude 1050 – 1100 m.
- Profile Medium body Caramel, cocoa, fresh butter, moderate acidity with good structure.
