Kawa Coffee - Mamma Mia Coffee Beans - 200g
A newcomer at Kawa! A coffee grown in lands where coffee reigns supreme, more precisely in the region of Copan, Chiapas and Hanur at 1100 m altitude in South and Central America but also in North America and India. It has passed through the expert hands of the French roaster Kawa, who has managed to sublimate it by roasting it just right.
To the eye, it looks like a dark espresso, similar to an Italian coffee with a nice crema on top. When tasted, its racy, full body and roundness will fill you with pleasure, as will its intensity. It has the strong markers of Italian coffee, dark chocolate and hazelnut with a nice intensity in the mouth.
What a pleasure to drink this coffee at lunchtime as an espresso. At the end of the meal, we advise you to associate it with a cheese like Roquefort.
Kawa Coffee, French roast
Lovers of speciality coffees know Kawa well. It is a major French roaster in the coffee industry. Alexis Gagnaire is the co-creator of the brand and Q arabica grader within the Specialty Coffee Association. His leitmotiv is to select the best coffees in the world and to pay attention to the smallest detail that could impact the final result.
His reputation is well established among coffee shops and companies in Europe and abroad. Indeed, he is part of the new generation of roasters who not only push the boundaries of coffee, but also think in terms of sustainable and traceable agriculture.
Find the Kawa coffees right here.
Kawa is a Parisian roaster of specialty coffees, co-created by Alexis Gagnaire, Q arabica grader and 2nd in the French roasting championships. The Kawa team selects from the best coffees in the world. Their obsession with detail is particularly evident in the experimental coffees. By working hand in hand with renowned coffee growers, Kawa shows the importance of fermentation in coffee. Today, Kawa works with coffee shops and companies in Paris and all over Europe, and their reputation even extends beyond the European borders. They are definitely part of this generation of third-wave roasters who want to work with a product that comes from a sustainable and traceable agriculture.