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Character of the coffee
Flavor profile
Intensity
Describes how strong the coffee is perceived in terms of taste. A high intensity does not automatically mean more caffeine, but rather more presence and strength in flavor.
4/5
Roasting
Indicates how light or dark the coffee is roasted. Light roasts often seem livelier and fresher, while darker ones are usually stronger and more bitter.
4/5
Acid
Acidity is a natural component of coffee. Depending on the variety and roast, it can be very subtle or clearly perceptible. This value helps you gauge how prominent it is in the taste.
1/5
Main aromas
The aromas show you the flavor profile of the coffee. Not everyone tastes every single note – and you don't have to. They serve primarily as a guide.
Cocoa, toasted bread, biscuit, licorice
Bean variety
Arabica and Robusta offer different flavor profiles. A high-quality Robusta can be just as impressive as a high-quality Arabica. The blend ratio therefore primarily describes the character of the coffee rather than its absolute quality.
45% Robusta 55% Arabica
Place of roasting
The roasting location indicates where the coffee was roasted. In itself, it is not a quality indicator, but it provides additional information about the roastery, its tradition, and the origin of the product.
Casavatore
Everything at a glance
Product details
| Preparation | Portafilter, fully automatic machine |
|---|---|
| Product form | Whole beans |
| Country of origin | Italien |
| Product name | Roasted coffee, whole beans |
| Net weight | 1,000g |
| Ingredients | Roasted Coffee |
| Manufacturer | S. Passalacqua S.p.A., Via Taverna Rossa 131, 80020 Casavatore (NA), Italy; info@passalacqua.com |