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Kimbo Aroma Gold Arabica Espresso Ground Coffee Tin

Kimbo Aroma Gold Arabica Espresso Ground Coffee Tin

Medineterranean

  • $ 1595


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  • Kimbo
  • Aroma Gold Arabica 100% Espresso Ground Coffee Tin
  • Size: 8.8 oz (250 g)
  • Ingredients:
  • Product of Italy
  • Free shipping!

 

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As good as coffee at a bar in Naples, with its intense flavor and long-lasting cream: espresso is the ultimate of coffees, the most authentic interpretation of an all-Neapolitan art.

 

Raw materials.

In order to make a good coffee, you must go very far because the quality depends above all on the quality of the raw materials. This is the reason why Kimbo S.p.A. has dedicated a lot of attention to the selection of green coffee from those countries that actually produce it. All the cultivation phases of the coffee are watched carefully and subject to multiple checks. This is how the plant can grow healthy and produce excellent quality of red berries. Those same berries which hide their most precious treasure: the green beans. These are dried by the sun, decorticated, and finally shipped to Italy.

Selection.

There are two qualities of coffee: Arabic with a more intense and sweet aroma and Robusta with a spicier and bitter aroma, with higher caffeine content. The experts at Cafè do Brasil select the best raw coffees of these two principal varieties on-site and immediately provide to send samples to the factory in Naples, where a team of experts carries out product and chemical tests. Then the tasters come to give their approval of the raw material by using the most sophisticated machine that exists: their noses and their taste buds.

Roasting.

When the tests have been passed, the batches of coffee arrive and are stocked. Then, they are sent to the coffee roasting plant. The coffee is then brought to temperature from 160° to 250°C for a time that varies from 8 to 12 minutes. The roasting is done in three phases: dehydration which eliminates the humidity, then the roasting, and finally the cooling process that is done at room temperature. This is the phase in which coffee acquires its aroma. A more or less strong roasting gives a more or less strong colour and taste. This is where the experience of the people at Kimbo becomes fundamental to determine the ideal temperature and duration from time to time, checking every instant of the process in real time.

Blending.

Blending is a very important moment. Each batch of coffee is selected and qualified according to its sensory profile. Each blend must combine the various prestigious qualities of various origins in order to obtain the idea result, a perfect balance of taste and constant quality. Our technology can only help to a certain point. The human element is decisive.

Packaging.

The packaging phase is fundamental in order to keep the quality. There are two procedures. For whole beans, the packaging is done in a protected environment. Instead, the ground coffee is vacuum-packed. It is as if time were still: so when the package is opened, you can enjoy the aroma and taste of coffee that has just been roasted.

 

Sensory profile

Intensity: 6/6

Richness: 5/6

Sweetness: 5/6

Length: 6/6

Body: 6/6

 

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