The problem of counterfeiting and falsification is relevant for almost any category of goods, and coffee is no exception. To produce fake coffee, both cheaper coffee raw materials (wet, over-roasted, defective beans, coffee production waste) and ingredients that are not at all related to the coffee industry (malt, chicory, burnt sugar, beans, etc.).
It is not difficult to distinguish fake coffee from real coffee, especially if you have already made a purchase. Poor quality coffee is served foreign odors and flavors, incorrect “behavior” during cooking, simply too bitter, harsh or unpleasant taste.
If we talk about the volume of falsifications, then such cases are most common in the instant coffee segment, which is logical, considering what exactly instant drink considered the most popular in our country. Fake instant coffee uses low-quality raw materials and foreign additives suitable to imitate appearance coffee. Ground beans, rye, barley, and various cereals can be added to the powder. Such coffee does not dissolve in the cup, but forms a brown suspension that tastes unpleasant.
However, the problem of taste and aroma is often solved by false manufacturers without much effort with the help of flavorings and food additives. And although the taste and smell of the resulting drink may be quite tolerable, it poses a rather great danger to health.
Fake coffee almost never has normal caffeine content. It can be introduced artificially using chemical substances, and its quantity in this case turns out to be almost arbitrary - from very high to practically zero. Some counterfeiters go further: without bothering to introduce artificial caffeine at the powder production stage, they simply add crushed pharmaceutical caffeine tablets to it (in this case, their inclusions are not difficult to notice in the powder). This is also very dangerous for health - the dose of caffeine in such cases turns out to be much exceeded, which poses a danger to the condition nervous system, heart, digestive organs of the person drinking such a drink.
Techniques similar to those described are also used when counterfeiting ground and even bean coffee. WITH ground coffee everything is very simple: usually cheaper varieties of coffee are used instead of expensive ones, foreign cereals or chicory, as well as defective coffee. Coffee beans it is more difficult to fake, however, nothing is impossible here: instead of coffee beans, beans and even clay fakes can be used. Of course, such “coffee” imitates only the appearance, and preparing even a semblance invigorating drink it won't work out.
At the purchasing stage, it is sometimes quite difficult to distinguish a fake, however, If you pay attention to a number of signs, the risk of buying fake coffee is relatively low.
The first thing you need to pay attention to is the price. Good coffee simply cannot be cheap, so if the price tag has a suspiciously attractive number, then most likely you will find malt or chicory in the package instead of coffee. The second point is packaging. Fake coffee is never packaged in expensive packaging. Typically, fake producers use plastic, usually transparent, jars, while large companies pack their coffee in glass or tin jars, which allow them to preserve the aroma longer.
Buying coffee in tin can, you should pay attention to the packaging design. Large manufacturers usually apply markings directly to the can itself (no stickers, glued labels, etc.). Of course, the coffee package must indicate the country of origin, expiration date and barcode. In this case, the first three digits of the barcode must match the code of the declared country of origin. Finally, the last point regarding the packaging is its quality. Blurred, unclear or, on the contrary, overly bright colors on the packaging indicate that its contents are most likely of poor quality.
It is worth paying attention to the name of the coffee and packaging design. Often, manufacturers offering obviously low-quality coffee use names that are similar to well-known brands, as well as packaging designs similar to those used by large companies. Such “theft” of designs and names does not speak in favor of the manufacturer and the product they produce.
In conclusion, it is worth mentioning one more point. Today, many manufacturers who pack coffee in foil bags use special valves that allow you to evaluate the aroma of the coffee mixture. The presence of such a valve is a very good indicator. In addition, the packaging with ground coffee must be vacuum sealed. Typically, manufacturers pump out all the air from it, resulting in fairly dense “briquettes.” The presence of air in a coffee package indicates, at a minimum, that the packaging is damaged and the coffee may be stale, and at most, that the origin of the product is questionable.
Coffee is such a familiar and special drink for many of us. Humanity consumes this drink in tons every day. There are such people, and they don’t start the morning without a cup of aromatic and strong coffee. It's like a way of life, a little joy and relaxation in the midst of everyday work.
Everyone knows the reason to get together with friends or a girlfriend for a cup of coffee. Long conversations and quiet, lonely silence connect us with this drink. But, unfortunately, few people know. What is daily and frequent use coffee can lead to heart problems. This often happens because we are deceived and, if possible, sold low-quality goods. Today we will talk about how to distinguish instant coffee from counterfeiting and protect your health.
Popular:
It turns out that coffee is like a drug and you can’t just give it up. The more accustomed you are to this drink, the more difficult it will be for you to stop drinking it. The coffee contains a large number of caffeine is what makes our heart beat faster. And if your heart is not healthy, then caffeine can even make it stop. But what’s even worse is that they’re deceiving us and it’s not coffee they’re spiking. Therefore, how to distinguish instant coffee from counterfeit?
In our market, according to the observations of experts, about 80% of instant coffee is fake. And the most interesting thing is that our legislation does not prohibit mixing other substances into coffee. Therefore, producers calmly call coffee a “coffee drink” and add chicory, ground grains wheat or oats. So the first thing you should remember when choosing coffee is to pay attention to the very inscription on the package. Coffee connoisseurs believe that for mass production of coffee, waste coffee beans can be added to cans. Or even worse, the aroma of natural coffee is simply injected into a can of instant coffee. That is, only the smell of high-quality and expensive coffee is added to the jar. This reduces its price and cost, but increases its popularity.
To distinguish instant coffee from a fake, you should understand that the aroma of coffee that deceives our brain and nose does not always correspond to the quality indicator. And again, pay attention to the packaging of instant coffee. The shelf life of instant coffee cannot exceed more than 24 months, that is, two years. Also pay attention to the production date and packaging date of the coffee. This is also one of the important factors in coffee quality. Sometimes the production date and packaging date of the coffee can be very different from each other. How shorter period from the first date to the second, the better the quality of the coffee.
The next thing you should pay attention to in order to distinguish instant coffee from a fake is the bottom of the jar. If you notice coffee dust at the bottom of the package, it means that the technology for producing good instant coffee has been compromised. And the manufacturer did not adhere to the conscientious production of instant coffee. This often occurs with unscrupulous manufacturers. However, unfortunately, there are packages that hide these factors from the eyes of the knowledgeable buyer. And you won’t be able to check the quality and naturalness of the coffee.
Good coffee always has dark brown beans. Therefore, in order to distinguish instant coffee from a fake, you should also pay attention to the color of the coffee. Experts say that tasty coffee will always have a brown or dark brown color. It is also recommended to pay attention to the granules; they should be uniform in color and size. These are the little details that you can pay attention to in a supermarket or store when choosing coffee. And then, when you come home with the desired purchase, you can check the coffee for the presence of artificial caffeine.
Artificial caffeine is dangerous to add to coffee. Since it is many times stronger in natural coffee. It is forbidden to sell it even in pharmacies without a doctor’s prescription. Therefore, to distinguish instant coffee from counterfeit coffee and the presence of artificial caffeine, do a little testing at home. Artificial caffeine is small White powder, which you can notice if you look closely at the instant coffee granules. Almost invisible dots, if you notice this in your coffee, it means that artificial caffeine has been added to this coffee. Unfortunately, we can only notice this when the jar is transparent or when we have already purchased it and brought it home to try. Mostly, this ingredient is absent in transparent glass jars.
Another tip for distinguishing instant coffee from a fake is the smell. Fake coffee will have a distinct coffee smell and will quickly dissipate.
The most important trick when counterfeiting coffee is the addition of chicory. Its structure is very similar to instant coffee. To determine whether chicory was added to coffee, you should know how chicory dissolves. If you pour water into a transparent glass and add chicory there, it will sink and settle to the bottom. To see this, you should dissolve coffee in cold water. And watch how your coffee dissolves. Natural coffee in cold water will actively dissolve and the water will turn black, but coffee with chicory will not dissolve so quickly and will settle to the bottom.
Choose your drink correctly and carefully to distinguish instant coffee from counterfeit coffee. And take care of yourself. Thank you for attention.
Fake coffee was found in seven retail outlets in the markets of the Minsk region and the capital itself famous brand. This is the first case of counterfeiting of Jacobs coffee in Belarus.
They sold counterfeit goods, masquerading as a product of a popular brand, in the markets of the Minsk region and the capital itself. It looks like a completely ordinary package of the favorite coffee of many Belarusians. Even with a detailed study, it is not immediately clear that this is a fake. Only experts, after numerous checks, render their verdict - the product is indeed counterfeit. Evidence of this is the packaging, which differs from the original one. It is difficult for the average consumer to imagine what such “clothes” will be filled with. But definitely not high-quality content.
Early on Saturday morning I go to the market. I often even buy groceries there. There are hundreds, or even thousands, of such weekend buyers. Products, one after another, fly into customers' bags. They are usually in a hurry - the markets are crowded, they want to buy everything and leave quickly. Who will look closely at what’s on the packaging? Famous brand? Great, let's take it. And so - from one counter to another. It never occurs to anyone that cunning scammers thought of counterfeiting popular brands. In the minds of the consumer, the name itself is a guarantee and a sign of quality. And how can you determine for yourself that this is a fake?
“I usually buy only one brand of coffee,” customer Elena Andreevna from Vileika admits to a correspondent. – I usually come to the capital for it – the price is not so scary. But in fact, sometimes you compare the taste of a product from different packs - it’s different. And the foam on brewed coffee is not so thick. One inevitably wonders – why? But I don’t even think that I bought a counterfeit. I usually think like this - probably the storage conditions were different or the production features changed. There is nothing left to do but trust the sellers.
The goods were confiscated, what next?
Scammers rely on inattentive buyers to create counterfeit goods. Proof of this is the verification of compliance with all requirements when selling tea and coffee by the State Control Committee and the inspection of the Ministry of Taxes and Duties of Belarus in the Minsk Region. Only in the markets of the capital region, violations were found in all 9 inspected retail outlets. Tea and coffee were sold completely illegally - without documents confirming the purchase and receipt of goods. As a result, products worth 120 million rubles were confiscated. Among them - mainly coffee, including the famous trademark. It was possible to buy an invigorating drink in 200-gram bottles from seven sellers at once. counterfeit packaging.
In Belarus, this is the first case of counterfeiting of coffee of our brand,” confirmed the representative of the official supplier of Jacobs coffee in Belarus, marketing manager Sergei Kalinovsky. – It was not difficult to determine that the packaging was indeed counterfeit. The fact is that the company simply does not produce 200 gram coffee. Most often it is the “soft” packaging that is counterfeited. Its production does not require large material costs, which is what scammers take advantage of.
Now specialists from the State Control Committee are finding out where the illegal goods got into the distribution network. The “fate” of the confiscated products will soon be decided by the court. One thing is true: such counterfeits can also be found in other markets that have not yet been checked.
It is better to buy such critically imported products in large chain and government stores or supermarkets, advise the control department consumer market and the service sector of KGC in the Minsk region. – From 70 to 80 percent of detected violations occur in the market.
What to choose - a store or a market?
In fact, both there and there, the products should have the same documents. Another thing is how responsible sellers are and how attentive buyers are.
Any product must be accompanied by quality documents, and the invoice will indicate who the supplier is. In stores they take this issue more seriously - they simply do not accept goods without documents. But in the market, individual entrepreneurs, as they say, work for themselves and some can trade without having such documents. Of course, this is a violation,” explained Natalya Melnikova, deputy head of the department for organizing the consumer food market of the Ministry of Trade of Belarus.
With rare exceptions, someone demands that the seller show a quality certificate or any other document, although every buyer has the right.
I have never once been asked to show any documents, although I have been trading on the market for three years now,” says seller Ekatarina. – Basically, they are simply interested in where the goods came from, when the expiration date expires, and take their word for it.
Is falsification a trend?
Literally at the beginning of the year there was already a buzz around this drink in Belarus. Then, counterfeit Nescafe instant coffee was discovered in many markets and small shops across the country. A large batch of almost 5 thousand counterfeit packages worth 60 million rubles was seized from sale. The coffee was packaged in packs of 2, 75, 150, 320 and 750 grams.
An examination of the dubious drink showed that it was sold in fake packages coffee drink containing oil from barley and rye grains. The control identification mark on the packages was either counterfeit or simply missing. The production date and expiration date are not stamped in a factory manner, as it should be in reality, but are simply printed along with the image. Will any buyers pay attention to such little things? Hardly.
By the way, the batch of fake Nescafe was supplied from Russia. Not long ago, a workshop producing counterfeit coffee was liquidated in Moscow. On the site of demolished residential buildings, the “businessmen” built a kind of workshop, warehouse and barracks to house illegal workers. It was in such a production facility, in completely unsanitary conditions, that the “best” coffee was produced, and then distributed throughout many Russian regions.
Should you carry the packaging with you or trust the seller?
It is certainly easier to distinguish fake coffee from real coffee if you have already made a purchase. Due to the structure, foreign odors or taste, many will doubt the authenticity of the product. You can detect falsification without leaving the counter.
Alternatively, you can buy coffee, for example, in the official store of the manufacturer. There will definitely be no fakes there. Then take the packaging with you to the market, don’t be shy and just compare. Without an analogy, few buyers will immediately understand that this is a fake,” said Sergei Kozenko, head of the consumer market and service sector control department. – But we should not forget that recently manufacturers, trying to get away from counterfeits, often change the packaging design.
Next you should pay attention to the control identification mark. There are two options: a sign on a purple background is for imported products, and a sign on a light green background is for domestic products (in this case, the packaging must indicate that “made in Belarus”). Often, there is simply no such sign on counterfeit packages, or some scammers may confuse its color. Also, the production date and expiration date are rarely stamped in the factory. They are simply printed along with the image. And if you want to erase this data, you won’t be able to. They wear off from the original packaging and become paler over time.
Another important detail is the price. They try to sell the counterfeit drink at a reduced price, so they will sell out faster. A suspiciously low number on the price tag is another reason to doubt the authenticity. Counterfeit coffee is rarely packaged in high-quality packaging. Usually the so-called “soft” packaging is counterfeited because it is cheaper. So if you buy coffee in a glass or tin jar, you are less likely to be deceived. And this packaging allows you to preserve the aroma longer, which is why large companies use it more often.
By the way, it is instant coffee that is often counterfeited. For its production, cheaper or low-quality raw materials are used, various additives, which only imitate the correct appearance. Ground beans, rye, barley, and cereals are added to the powder. This drink hardly dissolves in a cup. Grains can also be counterfeited, instead of which beans or clay imitations are poured into the packaging (!). Even just brewing a cup of invigorating drink will be difficult...
And yet, cases of counterfeit coffee in Belarus are still the exception rather than the norm. And if a counterfeit product hits the shelves, it quickly disappears thanks to inspections. But still, simple vigilance is still the best guarantor of quality.
Natalia BORISOVETS
Natural coffee is one of the most delicious and popular drinks in the world. But only natural. A fake product is not only shocking taste buds, but can also be hazardous to health. Unfortunately, recently there have been a lot of unscrupulous manufacturers who counterfeit world-famous brands of natural coffee, for example Lavazza. Now in Ukraine there is great amount Lavazza fakes. We make a lot of efforts to preserve the good name of the best Italian coffee, so we carefully analyzed the situation and compiled a detailed review so that you, our dear customers, can easily distinguish original product from counterfeit.
As “raw materials”, underground producers use coffee production waste, spoiled and overcooked beans, as well as things that have nothing to do with coffee at all (barley, rye, beans, burnt sugar, malt and chicory). Since the “craftsmen” realize that the finished drink will have a very unpleasant taste, they use various additives and flavorings to bring the counterfeit at least a little closer to the original. Very often, the counterfeit product has greatly exceeded caffeine standards, this is due to the fact that it contains finely ground pharmaceutical caffeine. Such a shock dose of “vigor” can have a detrimental effect on health, affecting the nervous and digestive systems, and the heart.
What to do?
There are several common methods How to spot fake coffee.
- You need to take a few coffee beans and put them in cold water. The real one will swell and color the water quite a bit, while the fake one will only create a sediment
- Overcooked grains have a light yellow color when broken.
- You can put a couple of grains on paper and rub. If dirt remains on it, the coffee is stained with lead, which is dangerous to health.
- When struck with a kitchen hammer, artificial clay grains crumble into fine gunpowder, while natural ones break into small pieces.
Unfortunately, these effective methods work only after you have already bought a pack of coffee, spending a couple of hundred hryvnia. The result is a spoiled mood and an unpleasant aftertaste from the purchase. Is it possible to avoid all this? Yes, it's possible. In this review, we will share with you valuable information on how to distinguish a fake from an original at the selection and purchase stage, which means saving money and maintaining your health. The most popular positions are taken as an example:
Lavazza Qualita Oro
Lavazza Crema e Aroma espresso
Lavazza Crema e Aroma intense
- Price – this is the very first general factor that helps to distinguish a fake from the original. For example, the average market price of a kilogram pack of Oro in Ukraine is from 350 to 400 UAH, but very often there are advertisements like - High-quality Italian coffee, for only 170-200 UAH. This is an obvious fake! Can not real coffee, which is sold in our market and is cheaper than in a store in Italy. In the best case, the pack contains not 100% selected Arabica, but 100% cheaper Robusta.
- Bend - you can detect a fake this way effective way: see if there is a characteristic bend on the side of the pack? It is not on the original packaging, as it is made and sealed immediately before filling with coffee. Counterfeit goods, on the contrary, are packaged in ready-made packs that have been lying around for some time and waiting in the wings, hence the noticeable bend.
- Valve - for original products it should be round in shape, with neat, even edges. Visually, the valve is slightly concave, its edges are not pinched and are not noticeable. In the craft, the valve immediately catches the eye, it seems to be deliberately squeezed out, the edges are pinched, even burnt. In some specimens, instead of a neat slot inside the valve, there are even two small round holes pierced. Slit, like on a pack Lavazza Oro- This old version valve Some packs have a more updated one: two neat slits around the valve, inside of which there is a raised inscription “GOGLIO LUIGI MILANO”. This inscription can be seen when pressing on the valve with a fingernail. Counterfeits cannot boast of such a curiosity on the valve.
- date – this marking on a pack of real Lavazza of any weight is applied during packaging of coffee. This data differs for each pack. On counterfeits, the date is applied during the production of the packaging material, so the entire batch of counterfeits has the same time and date of production.
- Package design – the original coffee has a high-quality packaging design, all images are clear, even, the names are designed in the manufacturer’s corporate style. The color scheme is noble and pleasant. Multilayer foil has an optimal thickness. Counterfeits have bright colors that do not match the corporate design of the coffee; the colors and font may be completely different. The packaging material is thin, poor quality, and kinks are clearly visible on it. It happens that some cunning comrades come up with consonant names for their products that differ from the original ones by just one or two letters (like the real Adidas and the Chinese Abibas).
- The original packaging must indicate the expiration date, the country of origin and a barcode that indicates information about the country, product code and manufacturer code.
- Where can you find the original one?
Main differences:
As they say in Odessa, “a fake is the best proof of the high quality of the product.” This is certainly flattering, but there is little pleasant or useful in such a purchase. Therefore, the “Coffee House” works to ensure that you drink only a real invigorating drink. We can do it 24 hours/7 days a week. Online store Coffee shop values its image and reputation very much. On the site you will find original products of the world famous Lavazza brand, which are produced only in Italy. We constantly monitor product quality and, upon customer request, provide certificates of conformity for coffee.
Thanks to established trade relations and direct deliveries, you can buy
according to the most affordable prices. With us you can always :
cereal, ground and in capsules. We are also constantly aware of delicious new coffee products that immediately appear on sale with us. We wish you a pleasant choice and only quality coffee. If you have your own methods for identifying counterfeit coffee, you can send them to us for further publication on the store’s website. Contact us by phone.
On Russian market There is a considerable amount of counterfeit instant coffee. It is made either from low-grade, wet beans, or malt, figs, chicory, burnt sugar, caramelized products, and coffee bean shells are added to the raw materials. Such a product usually has an empty taste, with bitterness and acidity uncharacteristic of coffee. Coffee with “illegal” additives cannot be considered 100% safe.
The quality of coffee is also determined by its caffeine content. But this indicator is not the main one, since unscrupulous manufacturers have learned to add caffeine obtained artificially to their products. That is why for most fakes this indicator is usually normal.
True, some falsifiers do not bother themselves with complex chemical processes introducing caffeine into the powder and simply pouring crushed tablets of chemically pure caffeine into the finished product. In such cases, caffeine in the form of white grains is visible to the naked eye. If you bought just such “coffee”, then it is better to throw it away immediately: not only is it tasteless, it is also dangerous to health - pure caffeine has a strong stimulating effect, while in natural coffee it is associated with other substances and does not represent threats to the human condition.
There are also outright fakes, when the strange-smelling powder does not contain caffeine at all or its amount is much less than normal. But it also happens differently: an examination shows that the 100% instant coffee declared on the label really is that, but the aroma and taste do not meet the requirements. The reason for this is a violation of manufacturing technology.
Experts also determine good coffee by its sugar content. There are few of them in high-quality drinks, but there are many in counterfeits. These indicators are not yet included in the Russian standard, however, they are widely used to determine the authenticity of natural coffee abroad.
How to distinguish a fake?
Fake is cheap. But real coffee is expensive. Firstly, the manufacturing technology requires considerable costs, and secondly, good coffee made from high-quality grains, and they are more expensive than malt or chicory.
Counterfeits are usually packaged in plastic, often transparent, jars. Self-respecting companies use glass or tin cans.
If coffee is sold in a tin can, then pay attention to its design: companies with a good reputation apply markings directly to the tin.
If on tin or plastic jar paper label, no barcode, country of manufacture, expiration date not indicated, that is, a reason to think about it.
The discrepancy between the first three digits and the indicated country of origin indicates that it is a fake.
Many counterfeiters distort the names of well-known manufacturing companies, but so that they are consonant with them (For example, Ness-Coffee). They also steal the design of the cans and the color scheme.
Blurred and unclear colors on the packaging also indicate falsification.
Coffee varieties
There are only two main varieties: Coffea arabica and Coffea canephora (Robusta).
Arabica beans are elongated and evenly roasted. Robusta beans are almost round; after roasting, they rarely acquire a uniform color. These varieties differ quite greatly in taste - the Arabica drink has a softer taste and is slightly sour. Robusta does not have such a strong infusion, but it is bitter and not as aromatic.
This happens because the taste of coffee is greatly influenced by the carbohydrates contained in the beans. So, Arabica has significantly more carbohydrates than Robusta. But Robusta has more caffeine. By the way, due to the increased extractivity of robusta (that is, the ability to most fully preserve the taste and quality during processing natural product) this variety is most often used for the production of instant coffee. So most instant coffee is Robusta. True, the best (and expensive) instant varieties are made either from a mixture of Arabica and Robusta, or entirely from Arabica.
The taste of coffee is greatly influenced by the place where it was grown. Indian Arabica tastes sharp and bitter (we are all accustomed to it, since the main supplies of natural coffee are in Soviet times came from India), with a strong aroma. Colombian has a soft, slightly wine taste, delicate aroma. Among the shades of its mild taste, coffee grown in Kenya also has a bready taste, which is attractive to gourmets. Coffee from Costa Rica is sour and spicy at the same time.
Central and North American varieties typically have light to medium grains, with clean, bouncy flavors. They form the basis of many famous coffee blends such as Colombia, Costa Rica Tres Rios, Guatemala Antigua and Mexico. Kona, although originating from the Pacific Islands, falls into the category of Latin American varieties in taste and aroma.
East African varieties are one of a kind and have not yet been sufficiently appreciated. They often combine bright astringency the best varieties Central America with unique floral or vinous notes and are typically medium to heavy bodied. They can be found in almost any professional coffee taster's morning cup. This category includes Kenya, Ethiopia Sidamo and Yergacheffe and Ethiopia Harra.
Indonesian varieties are at the other end of the spectrum from Latin American varieties. Usually dense and soft, not very tart, some with elements of “earthly” and exotic taste. Their density and depth make them an important "base" component in blends such as Gold Coast and Yukon Blend. This group includes Estate Yava, Sumatra Boengie, Papua New Guinea and Sulawesi.
Dark roasting uses varieties of different origins to provide a specific array of flavors - from the caramel heat of Espresso to the smoky flavor of Italian Roast and the toasty feel of French Roast.
Mixtures combine different tastes to create a special complexity of sensations. Typically they mix Central American tartness with Indonesian softness. Composing a mixture is the high art of combining and combining.
Decaffeinated varieties - their popularity is now growing rapidly, as well as quality and availability.
And now the descriptions of the varieties themselves
COLOMBIA NARINO SUPREMA
Colombia is the world's second largest coffee producer (after Brazil) and is known for its strict standards. Colombian varieties have a pleasant bitterness with a strong aroma. The taste is refreshing, ripe and balanced.
GUATEMALA ANTIGUA
This coffee grows in large fields under special agrotechnical supervision. Coffee of such richness and density can now rarely be found even on the best plantations in Central America.
MEXICO ALTURA
From the green slopes of the Sierra, the world comes to southern Mexico famous variety Arabica Roasts evenly and brews into a light liquid with a bright, pleasant flavor and medium tartness. Great for breakfast.
COSTA RICO TRES RIOS
Among savvy coffee buyers, Costa Rica has an excellent reputation for< качество бобов. После обработки получается жидкость средней плотности, с characteristic odor and delicate taste.
This coffee, grown on the southwest coast of the Hawaiian island of Kona, is the only variety produced commercially in the United States. The beans are large, standard size and roast perfectly. A soft and ripe drink with a slight aroma.
ARABIAN MOCHA SANANI
Real coffee of this variety is one of the greatest and rarest in the world. From Yemen, where this variety was first grown, the name comes from the port city of Al-Muqah. Small, irregularly shaped beans produce the most gourmet coffee in the world - piquant and tonic, but at the same time soft - a completely special sensation.
ARABIAN MOCHA JAVA
A world-famous coffee blend that combines the heat and piquancy of Arabian Mocha with the flavor of rich Estate Java. Unscrupulous traders sometimes sell a mixture with very little Arabian Mocha, an expensive and rare variety.
ETHIOPIA SIDAMO
Arabica coffee originated in Ethiopia and today there are many variations of this variety. Sudamo is a developing region on the high plateau of south-central Ethiopia. Here, a lot of coffee is collected according to an ancient tradition from wild trees. The dense blue-green beans produce an even roast and coffee with a penetrating, almost floral flavor and aroma and moderate body and astringency.
ETHIOPIA YERGACHEFFE
Another mysterious variety from the Ethiopian mountains, with exotic taste- has small oval beans that are nice to roast. The brew is viscous, of medium density with unusual promatic characteristics. A slight contrast with Ethiopia Sudamo.
ETHIOPIA HARRAR
The most exotic sensation is the mouth-filling berry taste; the wine taste is clearly felt, which is complemented by the thickness of the drink.
A large amount of coffee produced in Africa is robusto, a low-growing variety used as a filler in commercial blends and instant coffees. However, this tall Kenyan Arabica ranks among the best in the world. The variety has an intense flavor, penetrating astringency and a refreshing effect. The brewed drink is medium-bodied, acrid and rich, with a special combination of softness and wine-like astringency.
TANZANIA
East African Arabica is known for its vibrant flavor and strong aroma. Tanzania is another example. The taste is direct and clean, with a sharpness that your palate is sure to feel.
ZIMBABWE
This tall Arabica has many outstanding taste characteristics, which distinguish its East African neighbors. The drink has piquant qualities, a well-balanced taste and a subtle aftertaste.
NEW GUINEA PEABERRY
Great coffee has been growing on this island north of Australia since Arabica trees were introduced from Jamaica in 1937. The equatorial climate and volcanic soils created extremely favorable conditions for coffee growth. The drink is medium-bodied, rich, with a pleasant aroma.
ESTATE JAVA
The magnificent variety was brought to the island by the Dutch in 1696. It has spread so much that the word "Java" has become synonymous with coffee of any origin. Typically for this variety - high body, moderate astringency and complex aromatic characteristics.
SULAWESI (CELEBES)
A former Dutch colony called Celebes, now the Indonesian island of Sulawesi, is famous for its pearls and coffee. Like other Indonesian coffee beans, Celebes coffee is dense with a round flavor and a deep, rich aroma. Sought after for its low astringency, soft ripe flavor and sweet aftertaste.
SUMATRA BOENGIE
An Indonesian classic, Arabica from Sumatra has an unusually concentrated taste, heaviness, high density and herbal aroma. This rare and subtle vibrating flavor can satisfy the most discerning coffee palate.
AGED SUMATRA
Unusual coffee is aged green for several years. Proper storage in the native climate of Indonesia refines and deepens the flavor characteristics of Sumatra, resulting in a very concentrated, almost oily drink with a full bouquet of spicy aromas. For lovers of Indonesian varieties, this will be a special event.
ESPRESSO ROAST (DARK)
The lightest of the dark roasts, this is a blend of Central American and Indonesian varieties put through an espresso machine. Complex caramel flavor, high body and moderate astringency make this blend great for espresso, cappuccino and all afternoon coffee drinks.
ITALIAN ROAST (DARK)
Roasts slightly darker than espresso until the surface of the beans is covered aromatic oil. Has a strong promate, low astringency and roast sweetness typical of coffees roasted to a deep brown color.
FRENCH ROAST (DARK)
You rather feel not the taste of a specific variety, but the taste of the roast. A mixture of hard Arabica beans is usually taken so that the aroma of the coffee itself prevails over the smell fried butter. Used as an after-dinner drink, and also as an additive to other coffees to add a sharp taste.
Decaffeinated varieties
DECAFEINATED HOUSE BLEND
Take green beans. Decaffeination takes place in West Germany and roasting takes place in Seattle. Light to medium bodied, this is the most flavorful and rounded of the decaffeinated drinks. Give it to guests and they'll never know it's 97% caffeine free.
DECAFEINATED VIENNESE BLEND
A popular blend made from 75% Decaffeinated House Blend and 25% Dark Roast Decaffeinated. It will satisfy your need for a soft and balanced drink, with a pleasant aroma, without caffeine.
DECAFEINATED DARK ROAST
For those who prefer a deep after-dinner flavor, this variety makes a pleasant addition to other blends. Add it to your favorite coffee for a refreshing and smoky flavor.
DECAFEINATED GUATEMALA
The best Central American variety retains its taste and aroma.
DECAFEINATED SUMATRA
Decaffeinated Sumatra, produced in Hamburg, West Germany, is remarkably rich. Virtually devoid of caffeine, the variety has a herbal, “earthy” aroma.
DECAFEINATED COLOMBIA (SWISS WATER PROCESS)
Water-processed decaffeinated coffee using the purest water and the finest Colombian beans. Low density and fresh, soft flavor.
DECAFEINATED MOCCA JAVA (SWISS WATER PROCESS)
Made from carefully selected Indonesian and Ethiopian coffees. Although not as aromatic and dense as the original coffee of the same name, the blend produces a smooth, pleasant flavor.
Classic coffee
Coffee ALLEGRO
100% Colombian coffee (Colombia Excelso) is a coffee variety that has a fine, pleasant aroma and a soft, slightly winey taste. Goes well with all types of coffee.
Coffee FORTE
Indian coffee (India Plantation A) is a type of coffee that has a delicate, pleasant aroma and a soft, slightly winey taste. Goes well with all types of coffee.
Flavored coffee
Coffee BLUES AMARETTO
The name speaks for itself. A wonderful cup of coffee with a few drops of amaretto liqueur added. There is a smell and taste, but no alcohol. You can safely get behind the wheel.
HAZELNUT
The taste and aroma of the famous Italian liqueur "Frangelica".
Mixtures different varieties coffee
HOUSE BLEND
A delicate blend of Latin American coffees with a light taste and rich aroma.
YUKON BLEND
A popular blend of Indonesian and Central American varieties, it has a consistent strong flavor with ripe, round characteristics.
CAFE VERONA (80/20 BLEND)
A premium blend of Central American and Indonesian coffees with 20% Italian Roast for depth of flavor, very popular in many restaurants throughout the Pacific Northwest.
VIENNESE BLEND
A special blend of Latin American coffees with 25% French Roast. Great with dessert.
GOLD COAST BLEND
An extravagant blend of the finest Central American and Indonesian varieties, with a hint of dark roast for sweetness and depth.
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