Name: Kafa Forest Coffee
Brand: Lavazza
SKU: 23593902
Price: 16.9 CHF
Availability: InStock
Rating: 4 (1 reviews)

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Lavazza

Kafa is intense, persistent, and rich – the coffee for true connoisseurs. Kafa is among the best coffees in the world, as it comes from the first coffee plants from which all others are descended. It originates from the Ethiopian forest, where coffee grows wild and the local inhabitants intervene only minimally. They pass down from generation to generation the secret of how to preserve these valuable plants and harvest their precious fruits. The harvest is carried out by hand after careful selection, and the drying occurs naturally in the sun.

Kafa is an exclusive coffee with limited production – a wonderful opportunity to offer something unusual or special to those seeking it. The slow roasting of Kafa preserves the sensory qualities of the coffee and is the secret to its perfect balance of aroma, flavor, and body. Kafa coffee grows in the region of the same name, in the heart of the Ethiopian rainforest, where Arabica coffee originated. Around 5,000 coffee varieties have grown wild in this region over the centuries.

Actual product image Lavazza Kafa Forest Coffee (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.

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