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roasted coffee beans (100% arabica)
A blended coffee originating in the surroundings of Nova Resende and Cape Verde, which takes its name from the Estuário part of the port city of Santos. Containing the Mundo Novo and Catuaí varieties, the taste and aroma boast a subtle edge of dark chocolate with peanut, while cacao bean peel also comes through in the flavour. The coffee shows delicate body with low acidity.
Preparation: select the correct grind of coffee corresponding to the given method of preparation. Allow 7 g of ground coffee for 100 ml of hot water at the temperature of 93-94°C. Keep in a cool and dry place, in an airtight container. Further instructions for preparation here: http://www.oxalis.cz/making-coffee
This blend brings together 2 types of coffee from a region close to Nova Resende and Cabo Verde. Named after the suburb of Estuário in the port city of Santos, it comprises a combination of Mundo Novo and Catuai. The taste and aroma boast a subtle edge of dark chocolate with peanut, while cacao bean peel also comes through in the flavour. The coffee shows delicate body with decent acidity.
roasted coffee beans (100% arabica)
A blended coffee originating in the surroundings of Nova Resende and Cape Verde, which takes its name from the Estuário part of the port city of Santos. Containing the Mundo Novo and Catuaí varieties, the taste and aroma boast a subtle edge of dark chocolate with peanut, while cacao bean peel also comes through in the flavour. The coffee shows delicate body with low acidity.
Preparation: select the correct grind of coffee corresponding to the given method of preparation. Allow 7 g of ground coffee for 100 ml of hot water at the temperature of 93-94°C. Keep in a cool and dry place, in an airtight container. Further instructions for preparation here: http://www.oxalis.cz/making-coffee
This blend brings together 2 types of coffee from a region close to Nova Resende and Cabo Verde. Named after the suburb of Estuário in the port city of Santos, it comprises a combination of Mundo Novo and Catuai. The taste and aroma boast a subtle edge of dark chocolate with peanut, while cacao bean peel also comes through in the flavour. The coffee shows delicate body with decent acidity.
This coffee is sourced from a plantation below Mt. Kenya in Kirinyaga County, where the plants grow at altitudes of 1,500 – 1,800 m in red volcanic soil. Of the Bourbon cultivar, the ripe cherries are processed in the washed manner, for which solely clean water from a local river is used. The aro...
This coffee is sourced from a plantation below Mt. Kenya in Kirinyaga County, where the plants grow at altitudes of 1,500 – 1,800 m in red volcanic soil. Of the Bourbon cultivar, the ripe cherries are processed in the washed manner, for which solely clean water from a local river is used. The aro...
An original blend especially created for preparing espresso and serving with milk, it comprises a mixture of three types of arabica and robusta coffee. The characteristics of its taste are a subtle tone of dark chocolate, hazelnut and peanut. It has a velvety body and sweet acidity.
An original blend especially created for preparing espresso and serving with milk, it comprises a mixture of three types of arabica and robusta coffee. The characteristics of its taste are a subtle tone of dark chocolate, hazelnut and peanut. It has a velvety body and sweet acidity.
Bourbon/Pacas/Sarchimor coffee varieties processed with the orange honey method and packaged in coffee capsules. Coffee originates from the Santa Cristina Farm, owned by Ana and Rene Hernandez. It is located in the El Balsamo Qetzaltepeq mountain range, in the area around San Salvador Volcano and...
Bourbon/Pacas/Sarchimor coffee varieties processed with the orange honey method and packaged in coffee capsules. Coffee originates from the Santa Cristina Farm, owned by Ana and Rene Hernandez. It is located in the El Balsamo Qetzaltepeq mountain range, in the area around San Salvador Volcano and...