Impresso Micro Roastery Brazil – kapszula 1 box/20 capsules

Classic, chocolatey, hazelnut flavor, creamy body, the espresso made from it recalls the taste of Italian coffees, but avoids any unpleasant bitterness. In any case, they wanted such a coffee in their offer, and during the search, the focus was on the purity of the flavors: body, creamy sweetness, and together with milk, the chocolate, cocoa side comes to the fore.

As the world's leading coffee-producing country, Brazil is deservedly known for its classic, characterful, sweet-chocolate coffees. Although the territory of the country is largely low-lying (most of the plantations are at an altitude of 1000 meters above sea level), which could be sensitive for Arabica, thanks to its great climate and modern farming processes, Brazil can finally leave the ranks of "produced coffees" for mass production.

Over the years, quantity-oriented production was replaced by a more sustainable, quality-oriented approach, a process that began in the southern coffee regions. The change brought many new things. They stopped using mechanical harvesting, which not only improved the quality of the harvest - since the machines harvest without sorting - but also the coffee bushes are healthier and remain intact. After that, there is another selection, the overripe, defective grains are also removed from the lot. The process is extremely important, since even a single faster fermenting grain can result in a significant change in taste in the final product.

The Minas Gerais region is Brazil's richest coffee-producing region, thanks not only to its fortunate location, but also to its sustainable aspirations. There are several coffee civic associations, small farms and great innovations in the countryside - in addition, the tastiest and sweetest coffees also come from here.

The high demand for specialty coffee also brought about the biggest change in quality. The selected grains are processed under continuous controls.

The high demand for specialty coffee also brought about the biggest change in quality. The selected grains are processed under continuous controls.

The Samba item is a true classic. So-called they are made using a dry process, the essence of which is that the seeds are dried in the sun in the fruit skin until they reach the specified moisture content (11-13%). During the process, the sugars in the pulp are fermented, which determines the final taste of the coffee: a distinctly full, full-bodied cup of espresso with caramel sweetness, hazelnut and brown sugar flavors.

It's perfect either black or with milk.