The strength of the coffee refers primarily to the roasted aromas. Dark roasts have a stronger flavour and are less complex: roasted aromas come to the fore with them.
Acidity gives coffee complexity and depth. The acidity depends on the regional growing conditions and the roasting of the coffee beans and is a sign of quality for us. Our Colombian coffees, for example, are characterised by a higher acidity level: They are multi-faceted coffees with aromas of citrus fruits and wild berries.
The strength of the coffee refers primarily to the roasted aromas. Dark roasts have a stronger flavour and are less complex: roasted aromas come to the fore with them.
Acidity gives coffee complexity and depth. The acidity depends on the regional growing conditions and the roasting of the coffee beans and is a sign of quality for us. Our Colombian coffees, for example, are characterised by a higher acidity level: They are multi-faceted coffees with aromas of citrus fruits and wild berries.
The strength of the coffee refers primarily to the roasted aromas. Dark roasts have a stronger flavour and are less complex: roasted aromas come to the fore with them.
Acidity gives coffee complexity and depth. The acidity depends on the regional growing conditions and the roasting of the coffee beans and is a sign of quality for us. Our Colombian coffees, for example, are characterised by a higher acidity level: They are multi-faceted coffees with aromas of citrus fruits and wild berries.
The strength of the coffee refers primarily to the roasted aromas. Dark roasts have a stronger flavour and are less complex: roasted aromas come to the fore with them.
Acidity gives coffee complexity and depth. The acidity depends on the regional growing conditions and the roasting of the coffee beans and is a sign of quality for us. Our Colombian coffees, for example, are characterised by a higher acidity level: They are multi-faceted coffees with aromas of citrus fruits and wild berries.
