Description
- ✅ 5 exquisite rarities, which not only unfold their nobility in appearance. Indulge your taste buds with the finest specialties that have been carefully cultivated, selected and refined. Further information on the individual varieties can be found in the accompanying twelve-page, illustrated information brochure (bilingual German / English). Environmentally friendly packed in cardboard made of natural cardboard.
- ✅ India Balmaadi - Awarded for India's Best Arabica | Skybury - Planted with meticulous care in the Atherton Tablelands, Queensland, on Australia's oldest plantation | Maragogype - Compared to normal Arabica, the 30-40% larger giant bean is not only a rarity, but also one of the most digestible coffees in the world
- ✅ Plantation AA - From Baba Budangiri, the highest mountain between Homalaya and Nilgiri, this rarity consists only of the largest (AA) beans of this very special growing area | Limu - Cultivated by a large number of micro-farmers on small fields in Ethiopia, the country of origin of the coffee
- ✅ QUALITY - Through long roasting in the drum roaster by our roasting masters, a stomach-friendly roast is created, which nevertheless is full of taste. Our coffees are freshly roasted in small batches and freshly ground to order.
- ✅ PURE - No questionable additives or preservatives, such as sulfur. The purest coffee ever tasted by our roasting masters and nothing else. Only complete, low-acid aroma.
After origin and quality of the beans, roasting is the next decisive step in the production of a good coffee. This usually refers to the dry heating of the green coffee, which refines the coffee beans and preserves their unique aroma and appearance. Like good wine, coffee contains an extremely wide range of flavors: up to 1000 of these substances combine to create a unique flavor for every coffee. The right technique is just as important as much experience to elicit every coffee its best flavors. Coffee roasting is a craft that is so specialized that even championships are held. During the roasting process, the bean begins to discolour slowly from its original yellow-green to the typical brown color, while the internal water pressure of the bean increases its bloating double the size. The heat causes a breakdown and conversion of carbohydrates with free amino acids and proteins to a gigantic spectrum of aromas and bitter substances. The decisive factor in the roasting process are the temperature and duration: the longer the roasting process, the more complex aromas can be created , A gentle long-term roasting (over 20 minutes at a maximum of 200 ° C) guarantees the breakdown of incompatible tannins and thus creates a very stomach-friendly, aroma-rich coffee.
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