These espresso varieties are a real insider tip:
Hardy Caffe Universo
Moka Efti Extra Bar
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Best espresso coffees to try - insider tip!
Moka Efti Extra Bar + Salimbene Superbar + Hardy Universo + Sant Eustachio
4 x 250g beans
Salimbene Caffè Superbar
A sophisticated composition of no less than eight types of coffee beans from seven countries of origin: Brazil, Honduras, El Salvador, Ethiopia, India, Indonesia and Uganda. Rich and velvety smooth cream, shimmering red and hazelnut brown, seals the aroma of Superbar. Enjoy a well-structured and harmonious blend.
The true, classic southern Italian BAR espresso: sweet and rich in content thanks to high quality, washed Robusta beans.
Full crema, with hazelnut brown marbleisation
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 Universo 250g bean
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.
|Type / Nature:||Whole Bean|
|Appliance:||Portafilter, Espresso Machine|
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