Name: Single Estate Pérola
Brand: Cosmo Coffee
SKU: 22450815
Price: 22.9 CHF
Availability: InStock
Rating: 5 (2 reviews)

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Cosmo Coffee

100% Premium Arabica pearl beans

Pérola or pearl like the pearl bean that gives this coffee its full-bodied aroma: of walnut and red cherry. The coffee owes its balanced taste to the "honey-processed" preparation method. This makes Pérola a wonderful coffee for every day - whether as an espresso, lungo or as the basis for a latte.

SINGLE ESTATE COFFEE
Every Pérola bean comes from our family-owned Fazenda Ipiranga. This allows us to guarantee full transparency along the entire value chain - from the field to the finished coffee in the cup.

PREMIUM ARABICA PEARL BEANS
We grow Arabica coffee at the Fazenda Ipiranga. Arabica is considered the coffee plant with the finest beans and the highest quality. In order for Cosmo Coffee to be able to guarantee this quality, we work with a selected partner right from the seedlings of our coffee plants.
During coffee production, it sometimes happens that only one single bean ripens in the coffee cherry - a pearl bean. These beans are considered a speciality and give Pérola its full-bodied aroma.

ROASTED WITH TRADITION
When roasting Pérola, we rely on the family-run Rast roasting company, with whom we have been working since our beginnings. With their know-how, they get the best aroma out of our beans.

Actual product image Cosmo Coffee Single Estate Pérola (500 g, Dark roast)

Key specifications

Bean type

Degree of roasting

The so-called roasting degree is one of the most important factors when roasting coffee. It measures the different roasting results that can be obtained when roasting coffee. You can influence the degree of roasting by varying the temperature and roasting time. The degree of roasting has a significant influence on the aroma, taste and intended use of the coffee.

By the way, you can measure the degree of roasting either with a colorimeter or by tasting. Roasters usually want to enhance the coffee's inherent flavors and achieve an appropriate degree of roast. Typically, light roasted coffee is more acidic, while dark roasted coffee is more bitter. Fruity flavors are also more common in light roasts, while smoky flavors and roasted aromas are more common in heavily roasted coffee.

Less strongly roasted coffee also tastes fruitier due to the high proportion of the organic compound 5-hydroxymethylfurfural. If coffee beans are roasted for longer, these fruity aromas decompose. At the same time, the number of sulphur compounds increases, resulting in smoky and roasted aromas.

As a rule of thumb, you can assume that a light roast brings out the character of the green coffee better. By the way, it is easier to distinguish light roasted beans from each other than dark ones.

Intensity

Flavour

Caffeine

Growing country

Cultivated land is land used for agricultural purposes on which crops are grown.

Weight

Single Estate Pérola

Coffee beans

Automatic coffee makers

Coffee capsule systems

Filter coffee makers

Espresso machines

Coffee grinders

Moka pots

No right of return

General information

Coffee properties

Content characteristics

Origin

Voluntary climate contribution

Storage

Product dimensions

Distributor

Package dimensions

Ingredients and instructions for use

The coffee beans feature a walnut-led flavour profile with hints of red cherry.

Nutty and fruity aroma

With its dark roast, the product offers a very strong intensity level of 4.

Dark roast and intensity

All beans originate from a single plantation for seamless traceability along the supply chain.

Transparent single-origin provenance

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Cosmo Coffee Single Estate Pérola

At a Glance

Nutty and fruity aroma

Dark roast and intensity

Transparent single-origin provenance

Sales rank 380 of 1299

In Detail

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Cosmo Coffee Single Estate Pérola

At a Glance

Nutty and fruity aroma

Dark roast and intensity

Transparent single-origin provenance

Sales rank 380 of 1299

In Detail

Description

Specifications

Price trend

Questions about this product0

Product ratings2

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