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Kaffa

Bonga Red Mountain offers coffee lovers a unique and particularly sustainable coffee specialty, produced ecologically and fairly. Discover the aromatic, mild wild coffee without caffeine for enjoyment around the clock.

The new capsules made from bio-plastic are compostable according to EN DIN 13432 and are 100% aluminum-free. A true alternative to conventional coffee capsules.

Actual product image Kaffa Bonga Red Mountain, Decaffeinato (10 x Port.)

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Growing country

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

Caffeine

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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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Kaffa Bonga Red Mountain, Decaffeinato

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