Ecuador Vilcabamba coffee in illustration

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Perú Gourmet "Finca Rosenheim" coffee in the presentation
This coffee comes from the jungles of Peru, Oxapampa/Villa Rica. The plantation is located at an altitude of 1,600 m in the Amazon Mountains. The hand-picked coffee cherries are processed directly on the farm. The sun-dried coffee is stored in parchment for at least three months to rest. Only then is it hulled and prepared for export.Character and tasteThis outstanding coffee is unique.Its gourmet taste is a real treat for discerningcoffee connoisseurs all over the world.Its fine, flowery, yet not fruity, but slightly spicy and full-bodied cup makes every sip a true experience.
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India Monsooned "Malabar" coffee in the illustration
Origin and plantationIndia Monsooned Malabar is a coffee that has an extraordinary richness and hardly any acidity. The full aroma is wonderfully rounded off by slightly fruity notes. The Malabar region is located on the southern tip of India, north of the city of Cochin. Here, at an altitude of 900 to 1,500 m a.s.l., a special processing method is used. NN., a special processing method called "monsooning" is used. This process gives the coffee its unique character. The dry beans are peeled and packed into jute sacks. The bags are then exposed to the monsoon, but must be turned over every 6 to 8 days to prevent mould. After 8 to 10 weeks, the coffee is ready, has a slightly swollen and pale appearance, and is lighter than conventional beans.Character and tasteExceptional richness and low acidity combined with a strong aroma. It tastes fruity to delicate and has a rather full body.
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