Bioco

Bioco

Arabica beans ...


Grow in areas around the equator at an altitude of 1500 meters. The red berry in which the green bean is in it grows on bushes that get little oxygen at this height. As a result, the bush grows slowly and the bean also, which allows the taste to develop fully and the caffeine content remains somewhat smaller than the amount we know on average. Arabica coffee beans are somewhat more expensive than the caffeine Robusta beans, but the quality is not comparable. Arabicas provide a very fragrant, soft and round coffee or espresso. Depending on the origin, they have a dessert of caramel, chocolate or nuts. These often go along with surprising keys of red fruit or citrus fruit. This complemented by a pleasant bit of bitterness, A velvet taste or a slight acidity. A delight for eye, nose and taste buds.


Artisan roasted coffee ...


Is nothing to compare with industrial coffee. Where industrial coffee makers have their coffee beans in less Than 5 minutes of extreme temperatures to produce as much coffee as possible, the artisan coffee maker chooses to keep the beans at moderate temperatures for at least 15 minutes. Temperature to burn. By treating the beans with softness and not exposing them to Very aggressive temperatures, the beans get the time to express their coffee aromas completely. After-treatment is also very important. After burning, the coffee degasses and emits CO2. Bioco gives the coffee beans at least 5 days to rest, which they do in special dishes. In this they get the time to further evolve the flavor and develop their aromas optimally.



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