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Gourmet Coffee

Gourmet Coffee
The different roasting process is what produces the different characteristic flavor of  the coffee, and all of the components in green bean such as  protein , acids, sugar, caffeine and many more will have a different Maillard reaction as the method of roasters are different.
At Chieti Coffee, the talent and the experience of our roasters make the difference in the flavor and the Aroma of our coffee.
There are two types of coffee bean, Arabica & Robusta. 70% of the world coffee production is Arabica & 30% is Robusta.
Arabica grows in a higher elevation around 2,000-feet or more and the Robusta grows in the sea level.
Arabica needs more attention and is much more susceptible to insects than Robusta. Acidity is a common characteristic of high altitude gourmet coffees.
As you may know, caffeine carries a bitter taste which makes it an unpleasant drink. In fact the Robusta bean has 2.7% caffeine content, and Arabica has 1.5% .
Chieti Coffee, caries most of the single-origin coffee which are grown within a single geographic

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