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Specialty Coffee - Exceptional Specialty Coffee : Among the best coffees in the world, from a terroir with a history and traceability. They represent less than 10% of the world's production and are assessed by professional tasters. These are flawless coffees that offer us unique tasting notes.
Exceptional Coffee : They reflect their terroir by guaranteeing a fairer supply chain, better traceability and an exceptional cup. With a score of over 80/100, these coffees are the gateway to specialty coffee.
Your Coffee’s ID Card Each coffee is unique! Its terroir and specificities give it its identity.
Enjoy a coffee bean made in France, Amadito's Brazil Guatemala.
This is a coffee bean that draws its aromatic power from the best origins. Indeed, sourced in Brazil, in the Mogiana region, and in Guatemala, in the Solola and Atitlan regions, this coffee, which bears the names of the countries that produced it, is a successful blend in every respect. Cultivated at a minimum altitude of 1100 m, it develops an interesting aromatic palette which has earned it a score of 82/100.
To the eye: once the extraction is complete with your automatic machine, you will see a cup with an espresso, topped with a nice lingering crema in hazelnut tones.
To the nose: The comforting and rich notes will only drive you to taste it, even more so if you accompany it with a square of the brand's dark chocolate.
Then comes the taste
A soft attack, which lasts over the length of the coffee and gives it a sense of balance. Hazelnuts, fresh almonds, chocolate, this is what you can expect when you make your espresso at home.
By creating his brand Amadito, chef Juan Arbeleaz is perpetuating in his own way his "madeleine de Proust": his childhood memories in Colombia. As an initiation to his culture, to what built him as a chef and a man, he was keen to create a responsible and committed delicatessen brand. He decided to name it Amadito, "little loved one" in French, as a Latin mother would do for her child. South America being a pillar in the coffee culture, it is quite naturally that the bean imposed itself as an evidence. Moreover, the range expresses values dear to the chef Juan Arbeleaz and meaningful in a world like coffee: Promotion of a unique terroir, Valuation of sustainable agriculture, Accessibility for all to quality coffee. He collaborates with two brothers, Pierre-Julien and Grégory Chantzios, who have also created their brand according to their roots (Franco-Greek) and have made it a reference on gastronomic tables and in delicatessens throughout the world.
Several formats are available, as well as several ranges including: Selection, Organic Selection, Forest Coffee and Decaffeinated. The products are hand-picked and roasted in the Paris region. For all these reasons, they are quality coffees regularly recognised by the Specialty Coffee Association of America.
