Caffè Cannizzaro – Dolce o amaro

COFFEE AT ITS BEST…

We select only fine quality raw beans from the world’s best coffee producing areas.

Our attention to quality allows us to create excellent blends to satisfy the demands of increasingly refined coffee drinkers worldwide.


Miscela Arabica - Caffè Cannizzaro

ARABICA

…con un gusto dolce e delicato.

It comes from Africa and it is the earliest cultivated species of coffee tree. It is still the most widely grown and represents approximately 75% of the world’s coffee production, mainly coming from Central and South America, India and eastern-central Africa.

Fragrant, sweet, with a full body and a pleasantly acid taste, this coffee is used at 100% or blended with Robusta. Coffee made with Arabic quality has a hazelnut- shaded cream with mahogany hues.

Miscela Arabica - Caffè Cannizzaro

ROBUSTA

…un caffè amaro e corposo.

This variety of coffee has a very intense, full and rich taste and it is grown up to 900 mt, especially in western and central Africa and Asia.

Robusta represents one quarter of the world’s production as it is an evergreen plant that can grow in hard climatic conditions. Coffee made with Robusta quality has an intensely dark cream.

A bean isn’t enough to make good coffee,
what’s important is to make a good bean.

The secret is all in the roasting…

ROASTING

… becomes an art…

It is a very important stage and it consists of the beans roasting at 220°C max for 10-15 minutes. It is here that beans acquire their characteristic brown colour.

For lighter coffees, roasting is made at lower degrees. Two are the roasting methods: fluid bed, where roasters force heated air through a screen or perforated plate under the beans with sufficient power to lift the beans; and hot-air drum machine, where a rotating drum tumbles the green coffee beans in a heated environment.

With the first method the beans are mainly roasted in the outer part; with the second, roasting is uniform and the coffee flavour is better. During this stage, the bean undergoes some changes: sugars are caramelized giving coffee its typical colour, and part of the caffeine is lost for the high temperatures.