Name: Vendin 'SpressoIn' premium coffee beans - 1kg
Brand: Vendin
SKU: 9440
Price: 16.5 GBP
Availability: InStock
Rating: 4 (16 reviews)

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Vendin 'SpressoIn' premium coffee beans - 1kg

80% Arabica & 20% Robusta
Notes of toasted hazelnuts
Very strong coffee
Ideal for bean-to-cup coffee machines
Roasted in Spain
1kg coffee beans

£16.50

£0.13/cup£16.50/kg

+ -

In stock, dispatched within 48h

More about Vendin coffee beans :

Vendin 'SpressoIn' premium coffee beans: 80% Arabica & 20% Robusta for an intense coffee with dominant notes of toasted hazelnut. Ideal for automatic coffee machines. 1kg coffee beans.

Key Facts

Variety

Arabica & Robusta
Designation

Blend
Roasting

Spain

Roast Type - Medium+

Pronounced acidity & terroir aromas

Pronounced bitterness & roasting aromas

Espresso or Filter: how to choose the right type of roast? Find the right roast

Aromatic group - Woody

Dominant note

Woody

Secondary note

Red Berries

Tasting notes :

Blackberry
Walnut
Roasted almond

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 - Classic

Score < 80

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

Classic Coffee : These are coffees that are generally composed of more than 20% Robusta and for which there is a lack of information on traceability. They are often mass-market products, easily accessible.

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

Vendin

The story began in 1967 when Domenico Castellari decided to strike out on his own. He opened his first shop and founded the Mokador Torrefazione (roasting factory) in Faenza, in the Emilia-Romagna administrative region of Italy, famous for its culinary tradition - one of Italy's "gastronomic heartlands" - where people work hard and have a great sense of hospitality. This cultural influence has always been a great inspiration for the company's founder whose strategy is to focus on the quality of coffee over quantity.