Name: Camocim, Brazil
Brand: Henauer Kaffee
SKU: 9300224
Price: 26.9 CHF
Availability: InStock
Rating: 4.3 (10 reviews)

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Henauer Kaffee

The Henauer Camocim Crema is a high-quality coffee from Brazil, made from 100% organically grown Arabica beans. These beans come from the renowned Fazenda Camocim, which has been known for its sustainable farming methods since 1960. The farm operates according to the principles of biodynamic agriculture, promoting a closed life cycle that respects both the plants and the local fauna and flora. The coffee is characterized by its fruity aromas and elegant, delicate notes, making it an exciting choice for various preparation methods, whether as filter coffee, lungo, or espresso. The careful processing and the use of homeopathic remedies instead of chemicals contribute to the high quality of the final product. With a dark roast level and an intensity of 3, this coffee offers a strong yet balanced tasting experience.

- 100% organic and Demeter certified
- Biodynamic farming methods with a focus on sustainability
- Fruity aromas combined with elegant notes
- Versatile for various preparation methods.

Actual product image Henauer Kaffee Camocim, Brazil (1000 g, Dark roast)

Key specifications

Bean type

Growing country

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

Caffeine

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.

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