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roasted coffee beans
Two types of arabica beans were carefully selected when devising this blend for espresso and beverages with milk. Almond is the defining characteristic of its aroma, while the same nut is evident in the taste, complimented by a subtle tone of ripe fruit and a lingering chocolatey aftertaste. The acidity is velvety and its body rich. Country: Brazil - El Salvador; region: Sao Domingos mountain, Ahuachapan; altitude: 980 – 1,250 m.a.s.l; farm: Mariano, La Providencia; growers: Manoel B. Junqueira, Fernando Alfaro; processing method: natural, honey; Varietals: catuai, mundo novo, bourbon, tupi, caturra.
Preparation: recommended for espresso. Preparation guidelines: 20 ml water / 9 g ground coffee / extraction time 28-32 sec. Further instructions for preparation are available at: http://www.oxalis.cz/making-coffee.
Two types of arabica beans were carefully selected when devising this blend for espresso and beverages with milk. Almond is the defining characteristic of its aroma, while the same nut is evident in the taste, complimented by a subtle tone of ripe fruit and a lingering chocolatey aftertaste. The acidity is velvety and its body rich.
High
roasted coffee beans
Two types of arabica beans were carefully selected when devising this blend for espresso and beverages with milk. Almond is the defining characteristic of its aroma, while the same nut is evident in the taste, complimented by a subtle tone of ripe fruit and a lingering chocolatey aftertaste. The acidity is velvety and its body rich. Country: Brazil - El Salvador; region: Sao Domingos mountain, Ahuachapan; altitude: 980 – 1,250 m.a.s.l; farm: Mariano, La Providencia; growers: Manoel B. Junqueira, Fernando Alfaro; processing method: natural, honey; Varietals: catuai, mundo novo, bourbon, tupi, caturra.
Preparation: recommended for espresso. Preparation guidelines: 20 ml water / 9 g ground coffee / extraction time 28-32 sec. Further instructions for preparation are available at: http://www.oxalis.cz/making-coffee.
Two types of arabica beans were carefully selected when devising this blend for espresso and beverages with milk. Almond is the defining characteristic of its aroma, while the same nut is evident in the taste, complimented by a subtle tone of ripe fruit and a lingering chocolatey aftertaste. The acidity is velvety and its body rich.
High
Coffee has been cultivated in Myanmar since 1885. This example comes from the Bant Sawk plantation located at altitudes of 1,600 -1,750 m. The beans are of the Catuaí variety and undergo processing in the natural way. The aroma and taste hint at fine cocoa and lychee followed by a sweet note of g...
Coffee has been cultivated in Myanmar since 1885. This example comes from the Bant Sawk plantation located at altitudes of 1,600 -1,750 m. The beans are of the Catuaí variety and undergo processing in the natural way. The aroma and taste hint at fine cocoa and lychee followed by a sweet note of g...
Roasted coffee beans (100% arabica) with the flavouring of fine chocolate, cream and cherry.
Roasted coffee beans (100% arabica) with the flavouring of fine chocolate, cream and cherry.
Roasted coffee beans from a plantation (100% arabica). Produced from excelso beans, which are smaller than those of supremo, it comes from the Department of Antioquia, a hilly area where the trees grow at altitudes of 1,500 - 2,000 m. It is possible to discern cocoa bean, nut and fruit in its tas...
Roasted coffee beans from a plantation (100% arabica). Produced from excelso beans, which are smaller than those of supremo, it comes from the Department of Antioquia, a hilly area where the trees grow at altitudes of 1,500 - 2,000 m. It is possible to discern cocoa bean, nut and fruit in its tas...