These espresso varieties are a real insider tip:
Hardy Caffe Europe
Moka Efti Extra Bar
La Tazza D´Oro Miscela Oro
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Best espresso coffees to try - insider tip!
La Tazza D´oro Miscela ORO + Moka Efti Extra Bar + Hardy Europa + Sant Eustachio
4 x 250g beans
La Tazza D´oro Miscela ORO
Sardinian Espresso: The golden blend of the roasting house La Tazza d´oro. A wonderful blend, drum-roasted to the point, with a very mild, shockoladic aroma.
A complex espresso coffee, nuanced, clear in expression and with a sparkling fruitiness. In the aftertaste chocolaty and bitter. The low addition of 10% Robusta beans gives this extremely fine espresso coffee a fine, nutty crema. A coffee made from the right dose of Arabica coffee from Brazil, Guatemala and Costa Rica and washed Robusta coffee from India. La Tazza d'oro Miscela d’oro is a full-body, aromatic coffee that's ideal for real enthusiasts who can't live without the traditional classic taste of Italian espresso. It's highly regarded in Italian coffee shops as a balanced versatile cup that can satisfy all palates, at all times. An espresso with a soft well-balanced taste that blends with a pan-toasted taste. Perfect harmony between aroma and body, perceptible from the first sip. The slow toasting gives the Miscela d'oro a well-defined sweetness and at the same time a slight acidity. Ready to grind, grains come in packs of 1 kg and 250 grams. Excellent quality, because all the grains are carefully selected by the La Tazza d'doro experts to meet the specific physical criteria and the right taste profiles.
Drink it pure to really savor its unique taste.
Moka Efti Extra Bar, 250g bag bean
This espresso has its origin in the Berlin of the 20s. The Extra Bar blend with a good proportion of Robusta beans can be described as an all-rounder.
Composition: 70% Arabica beans I 30% Robusta beans
Origin of the beans: Colombia, Brazil, Ethiopia, India, Tanzania, Guatemala
Roasting degree: Medium roasting.
As espresso very well balanced with beautiful crema and fine fruity acidity as well as well dosed aromas of dark chocolate. Just strong enough to drink in a cappuccino. Due to the medium roasting, this full-bodied but mild blend can also be enjoyed in a fully automatic machine as Schümli (Caffe Creme). It tolerates the longer processing time without becoming watery or bitter. On the contrary, you can expect a wonderfully long cup that tastes great right down to the last sip. The selected Arabica and Robustabohnen are very nicely uniformly roasted and result in a good overall picture.
Hardy Europa 250g bean
Our espresso discovery in the year 2017 and already a top seller in the range.
Mixture ratio: 70% Arabica beans / 30% Robusta beans.
A compact, dark brown crema catches the attention. The aroma is intense and fascinating with notes of roasted dried fruit and fresh wood. The taste is slightly floral with a full body reminiscent of essential oils. The aftertaste is reminiscent of bitter chocolate, typical of a real espresso.
Evaluation: low acid coffee, great cream formation, medium caffeine content.
Sant Eustachio - 250g tin - bean
Cult coffee of the Sant Eustachio Bar in Rome. Exclusive to Espresso International. Since 1938, Sant Eustachio has preserved the roasting tradition for a perfect espresso. The highest maxim is the quality of the beans. Only 100% Arabica beans of the best varieties pass the high quality barrier of the brothers Raimondo and Roberto Ricci. A visit to this small but fine bar in the heart of Rome is a must for every coffee connoisseur. The secret and worldwide already legendary blend Gran Caffe tastes simply incomparable. As in the past, the beans of the highest quality are roasted individually over wood fire.
The following Ararbica varieties are used:
Brazilian coffee - Sul de Minas The beans are dried naturally in the sun. This preserves the taste characteristics. A very complex coffee with slight acidity and a full-bodied taste.
Coffee of the island St. Helena - a true gourmet speciality, weekly only the best coffee cherries are picked. In this form the quality of the harvest is unique. These beans have a perfect balance between acidity and body. A great fragrant bouquet with floral-fruity hints. The medium body is reminiscent of chocolate and spices.
Coffee from the Dominican Republic
Warm ocean currents and constant air currents favour the quality of these beans from Guaigui. It captivates with its full-bodied flavour and cocoa aromas. Its low acidity and remarkable creaminess make it perfect for preparing an espresso.
Bourbon coffee from the Galapagos Islands
Bourbon has been grown on the island for 140 years. Here the variety finds ideal climatic conditions to become a top coffee. Volcanic soils and a high mineral content promote this outstanding quality. In line with the natural paradise, the plants are cultivated organically.
Coffee from Guatemala - Fair trade The population of Chajul consists of 92% natives. The "Asociacion Chajulense Va'l Vaq Quyol" (literally: a single voice) has been improving the living conditions of the Maya-Ixil since 1988. 80% of the income comes from coffee production. Today the small communities sell the coffee directly abroad. In the past, they had to sell it to intermediaries at low prices. The very fine coffee comes from controlled organic sources.
|Tipo / Característica:||Granos enteros|
|Aparato:||Portafiltro, Cafetera Automática|
D&S Espresso International GmbH, Liebigstrasse 2-20, 22113 Hamburg, Germany