Stretto - 250g / 1kg
Risparmia fino al 10% scegliendo la consegna periodica
Description
A robust, full-bodied and creamy blend, with a persistent bitterness and rich in caffeine.
The Stretto blend is made up of 100% robusta:
- Tanzania Superior, natural robusta
- Congo Mombasa, natural robusta
- Costa d'Avorio, natural robusta
Stretto is an intense, creamy and full-bodied blend, created for those who want a greater energy boost in the morning, together with a more intense bitterness.
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On the nose: the aroma is intense and presents notes of cocoa and nuts
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Flavor: It features distinct notes of bitter cocoa and nuts, along with lighter hints of pepper and licorice. This blend is virtually devoid of acidity and sweetness.
Ernani's advice: for espresso, use a dose of 7g per dose.
Suitable for
For those looking for an intense, creamy and full-bodied blend, with a greater bitterness
Technical data sheet
- Aromatic notes: bitter cocoa, nuts, pepper and licorice
- Intensity: 9/10
- Body: 7.5/9
- Sweetness: 2.5/9
- Bitterness: 7.5/9
- Acidity: 1/9
- Aromatic intensity: 6.5/9
- Roasting: medium
- Composition: 100% robust
- Origins: Tanzania Superior Robusta Natural, Congo Mombasa Robusta Natural
Thanks to the medium roast, the carefully selected raw coffee beans can express themselves to their fullest, releasing all their natural aromas without ever being overly bitter. Try it without sugar, it's incredible!
The coffee is stored inside a sealed bag, self-protected with a one-way valve, which allows the coffee to degas, preventing oxygen from entering, which would otherwise oxidize it. This keeps the coffee beans fresh and aromatic even after several months.
Notes for the 1kg grain pack:
- Roasted coffee beans
- 1000 g net weight
- Packaged with one-way valve
Notes for the 250g grain pack:
- Roasted coffee beans
- Packaged in a protective atmosphere of food-grade nitrogen with a one-way valve
- 250 g net weight
Notes for the 250g ground pack:
- Coffee beans roasted and then ground
- Packaged in a protective atmosphere of food-grade nitrogen with a one-way valve
- 250 g net weight
History of coffee
Today we travel to three African countries with our Strait blend: Tanzania, Congo and Uganda.
Africa is the cradle of human civilization, the birthplace of the coffee plant, the only land that seems to tell us the beginning of every story.
Tanzania
The single-origin natural robusta from Tanzania is a Superior, from the Bukoba region, grown above 800 metres above sea level.
Tanzania is a country I'm very fond of and have had the pleasure of visiting both along the coast and inland. Among giraffes, lions, and other savannah animals, it reveals some of the wonders of the world, rich in contrasting colors: the red earth, the savannah with its green trees, and a clear blue sky.
People also always have colorful clothes and a beautiful smile on their faces.
Coffee cultivation began in 1898 with Catholic missionaries. It immediately became a key export.
Currently, most of it is produced by small farmers organized into cooperatives.
The coffee-growing area of Kagera and Bukoba, in the north-east of the country on the shores of Lake Victoria, is home to mainly natural Robusta beans with an intense aroma and a chocolatey flavour.
Congo
The single-origin natural robusta coffee from Congo comes from the Mombasa area, in the north-east of the state, grown at an altitude of over 600 metres.
Coffee production in the Democratic Republic of the Congo began in 1928 and was concentrated in the Lake Kivu province, with approximately 11,000 growers of both Arabica and Robusta.
After that, production increased sixfold, but to the detriment of the indigenous populations, who saw their lands expropriated, granted to large landowners for mass cultivation of the plant. This led, years later, to the Colonial Council submitting a draft decree to limit the area suitable for coffee cultivation.
Beans from the Congo often have a rich flavor and high caffeine levels. This gives them a greater bitterness and a truly intense roundness and body.
The coffee-growing region known as the Great North, perhaps one of the most productive areas in the country, produces both excellent Arabica and high-quality Robusta coffees. It offers full-bodied, intense, creamy coffees with aromatic notes that bring to life the flavor of the plant: light woody notes, flowers, and roasted cocoa.
Uganda
The single-origin natural robusta coffee from Uganda comes from the Masaka area, in the south-east of the state, grown at an altitude of over 800 metres.
The main growing area is located on the shores of Lake Victoria, between 800 and 1200 meters, a rather high altitude for Robusta coffees, which give interesting and complex aromatic notes to the roasted beans.
Interestingly, coffee in Uganda is often certified sustainable, and farmers are generally very careful to create a healthy ecosystem between agriculture and uncontaminated wilderness, fully respecting nature.
Most of the plantations are small and family-run, each with unique characteristics, and then they all come together at the stations to process the coffee and prepare it for export.
Uganda is one of the most intense, creamy, and full-bodied coffees we at Caffè Ernani have in our catalog, appreciated for its almost dark, dense hot chocolate-like flavor.
When tasting the Stretto blend, you will find all these characteristics, and thus enjoy a journey through African lands: you will first perceive the more delicate notes of Tanzanian coffee, then notice the chocolate of the Congo and the robustness of Uganda.
Blending is a bit like Africa: you either love it or hate it, because it has the power to touch your heart and leave an indelible mark. Only you can decide how you want to remember it!
Lo Stretto is excellent in espresso and capsules.
Find out how to best prepare it with all the tools here.
Have a good trip!
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