Name: Paradiso
Brand: Tropical Mountains
SKU: 11486684
Price: 13 CHF
Availability: InStock
Rating: 4.6 (10 reviews)

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Tropical Mountains

Directly from the Tropical Mountains Farm or farmers from the region: Discover the medium-dark roasted coffee blend Paradiso. The Peruvian organic Arabica and organic Robusta coffees come from direct fair trade and are gently traditionally roasted in Switzerland. Paradiso impresses coffee connoisseurs with notes of milk chocolate and spices. Thanks to its full body, it is suitable for all espresso preparations. Like all coffees from Tropical Mountains, Paradiso is produced climate-neutral, Fair Trade and organic certified, and packaged without aluminum. Tropical Mountains: This is organically produced coffee from the family farm of the Peruvian-Swiss couple Gisella Iriarte and Thomas Schwegler, as well as from farmers in the same growing region. Coffees from around the world complement the range. They also meet the Schwegler's requirements: organic cultivation, climate neutrality from the coffee plant to the finished cup, direct fair trade, and a specialty coffee rating by the Specialty Coffee Association with at least 80 points.

Actual product image Tropical Mountains Paradiso (250 g, Medium 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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