via A. Volta 10 Montegrotto Terme (PD)
We are at your disposal to help you choose
It is one of the "secrets of our trade". the choice of the proportions of Arabica and Robusta to be used that defines the harmony of the flavor of the final product.
It is at this stage that the coffee undergoes those transformations responsible for flavor and aftertaste and it is here that the aroma is defined.
This phase is very important because an excessive roasting causes the loss of some aromas and therefore the alteration of the acidity of coffee.
We now present our MONORIGINI COFFEE, a careful selection of coffees that come from all over the world!
Among them the award-winning Huehuetenango Slow Food Presidium.
Origin: On the slopes of the Blue Mountains of the Caribbean island of Jamaica between 2,000 and 2,500 meters.
This coffee matures slowly in the Blue Mountains in a cool and dry climate where, thanks to the lava soil, it acquires complexity and intensity of flavor. It is sold in wooden barrels like rum.
Description: Dense and persistent cream, scents of vanilla, cocoa, almond and tobacco; concentrated and elegant taste, chocolaty with a very long finish.
Experts consider it the best coffee in the world.
Origin: Eastern Rwanda,locality: Kirehe
Growers: 200 producers associated to Korera Kawa Cooperative.
Varietal: Bourbon harvested by hand. It is then washed, fermented and dried in the sun.
Description: Velvety body; the strong olfactory impact recalls citrus and jasmine. The high aromatic complexity reveals hints of ripe lemon and candied citron and then exalts into sweeter notes of muscat grapes, green apple, tangerine. Long spicy aftertaste.
Origin: Caldas region, in Colombia, since 2011 has been recognized by UNESCO as "Cultural Heritage". And it is precisely in this area that the first production of a very special coffee was made. Plantation: San José - altitude: 1350-1470mt
Process: Fermentation inside barrels of Rum
Drying method: in Silos and Marquesina
Description: The olfactory perception alone is striking both for its intensity and for its particular aromatic characteristics.
Rum, cherry liqueur and tiramisu.
Origin: This is considered one of the rarest coffees in the world. Coming from the main Indonesian islands, in insignificant quantities, it was first discovered by refined Japanese consumers, and subsequently its fame spread in Europe and America.
Description: In the sensory analysis it results extremely full bodied and liquorish, with a taste of aromatic herbs and bitter orange jam. The aftertaste is very persistent and gives us an unlikely essence of rhubarb.
Visualizza qui il nostro catalogo dei Caffè