Pellini Coffee Beans Gran Aroma n°3 - 3kg

More about Pellini coffee beans :

Aromatic group -  Spices

Dominant note

Spices

Secondary note

Rich & Sweet

Tasting notes :

• Chocolate
• Honey
• Spicy

N.B.: This is not a flavored coffee but notes noted during tasting

How to choose my coffee’s aromatic group? Discover the flavour wheel

Traditional Coffee -  Superior 

Score < 80

Traditional Coffee : These are the most widespread coffees in the various distribution channels in France, both private and professional.

Superior Coffee :  These are coffees that contain no more than 20% Robusta, whose country of origin we know and/or which have a label (organic farming, fair trade, etc.)

The higher the rating, the more surprising your coffee tasting experience will be.

Why does a high score guarantee a better cup result? Learn more

An Ideal Coffee for Professionals

Pellini coffee is the result of a slow roasting process in which the beans have been uniformly roasted. Its quality is incomparable.

Offer these coffee beans to your customers, whether you have a bar, a restaurant, a coffee shop or any other type of business offering coffee. Its gourmet notes will not leave your customers indifferent!

This Gran Aroma will make their visit unforgettable, thanks to its rich and thick crema, accompanied by chocolate and honey notes.

Constant Quality and Taste Control

Through careful examination, twenty qualified judges compared the taste and aroma of this coffee. By using all the senses, it is possible to recognise sensitive variations in taste: from the sense of smell to the visual aspect, this coffee is carefully checked before it is ready to be distributed.

Quality Roasting

Pellini coffee is slowly roasted at very controlled temperatures depending on the type of beans processed. This artisanal care is a coherent part of the quality project implemented by the company, which has decided to obtain results by respecting the raw material without having to resort to forced actions of any kind. The beans are roasted uniformly, from the central core to the outer coating, by means of a progressive heating process. The roasting method is done with hot air, without the beans coming into contact with any metal. A blast of air causes the coffee to flutter and remain in suspension.

Cooling is also done by air. The beans are then stored in special silos for decanting.