search split 60% Arabica / 40% Robusta Christmas edition blend Christmas
This year's Christmas espresso has a soft, full-bodied character with chocolatey, complex notes and is suitable for any espresso drink – espresso, cappuccino, latte macchiato or even for preparing a Christmas dessert.
The components:
Uganda – Red Honey: Uganda Red Honey is a direct import coffee from the Chanzo cooperative. With its sweet, fermented notes and red berry flavor, it lends this blend a very pleasant sweetness and complexity.
Nicaragua – fully washed: The Nicaragua coffee is characterized by its subtly fruity and chocolatey-smooth nuances. The interplay of these two flavors gives this espresso blend its balance and rounds it off perfectly.
India – Robusta Cherry: The India Robusta Cherry is a direct import coffee from the Ekata Cooperative. As a cherry-fermented Robusta, it boasts a strong and full-bodied character. This Robusta imparts darker notes to the blend, such as tobacco, roasted aromas, and dark chocolate, as well as added volume and a rich crema.
We hope you enjoy our special Christmas espresso edition and wish you a Merry Christmas full of moments of pleasure!
| Taste | spicy, chocolatey, fruity |
|---|---|
| Roast | medium roast |
| Properties | Blend / Mixture |
| Nuances | Red berries, chocolate, spices, cream |
| Intensity |
Strong
|
| Suitability | Fully automatic, portafilter, Espresso maker |
| Microbial properties | nicht vorhanden |
|---|---|
| Storage information | Kühl (nicht im Kühlschrank lagern, so lang nicht in Vakuum o.ä. verpackt), Trocken, vor Luft und vor Licht geschützt |
| Durability | ca. 12 Monate |
| Nutritional values | Röstkaffee ist nicht kennzeichnungspflichtig (EU-VO 1169/2011 Anhang V) |
| Allergens | Keine Allergene vorhanden (EU-VO 1169/2011 Anhang II) |
| GMO | nicht vorhanden |
| Ochratoxin A | < 5 μg/kg (EG-VO 1881/2006 - Anhang - Abschnitt 2.2.4. |
| Nitrogen content | nicht vorhanden |
| Sensitive consumers | Kinder und schwangere Frauen |
| Physical properties | Ganze, geröstete Kaffeebohnen; trocken; rieselfähig; sortentypische braune Färbung. |
| Organoleptic properties | Typischer Geruch und Geschmack nach geröstetem Kaffee; sortentypisches Aroma; frei von Fremdgeruch und Fremdgeschmack. |
| Biological properties | Mikrobiologisch stabiles Trockenprodukt. Für Röstkaffee bestehen keine spezifischen mikrobiologischen Kriterien gemäß VO (EG) Nr. 2073/2005. Die mikrobiologische Sicherheit wird im Rahmen der HACCP-Gefahrenanalyse sowie durch Gute Hygiene- und Herstellungspraxis sichergestellt. |
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