prodomo naturally mild
All filter coffees
Crema d'Oro intensa
All caffè crema / espresso coffees
capsa Mild Roast
capsa Dark Roast
capsa Crema d'Oro
capsa Crema d'Oro Intensa
capsa Selektion Mexiko
Crema d'Oro Dolce Gusto
prodomo Dolce Gusto
Cremesso Crema d’Oro
Crema d'Oro intensa
prodomo naturally mild pads
We use the finest highland plants from the best coffee-growing areas of the world. Our most important source countries are Ethiopia, Papua New Guinea, Colombia and Brazil.
Roasted coffee is a sensitive natural product. Once the pack has been opened, both whole beans and ground coffee will lose their aroma on a daily basis. Protect the coffee from heat, sunlight and other strong-smelling food. Ideally seal the original packaging with an aroma clip and store it in a cool and dry place.
After the white flowers of the coffee tree have withered, bunches of cherry-like fruit are formed. They contain the coffee beans (seeds) – generally two ovals which are flattened on one side in each cherry.
The cherries can take up to nine months to ripen, even on a single plantation. The best quality is only provided by the fully ripe, red coffee cherries which are selected by hand straight from the tree.
When the trees are “stripped” by hand or machine, the fruit – whether ripe or unripe – are stripped from the branch together and sorted afterwards. This method is faster, but is detrimental to the quality.
Freshly harvested coffee cherries only have a short shelf life and must, therefore, be processed quickly, on the plantation itself. To separate the beans from the flesh of the fruit, the coffee can be processed dry, with the power of the sun, or with water. The latter procedure is more complex, but preserves the aroma of the coffee better.
Nowadays, the coffee is mainly shipped as loose bulk goods in a container.
There are only a few growing countries in which coffee is still exported traditionally
in 60 kg sacks.
Green coffee itself has hardly any aroma. However, more than a thousand aromas are dormant within it and will only fully unfold when it is roasted. It is up to the coffee roasting expert to decide at which temperature and for how long coffee must be roasted to achieve the perfect sensory profile. The roasting methods range from fast hot-air roasting to traditional drum roasting, through to the factory method.
The colour of the roasted beans is determined by the preparation: Beans which have been roasted for a short time are light and have a fine, pronounced fruit acidity – perfect for filter coffee.
Medium dark roasts have a slightly more powerful roasted aroma with less acidity. The longest and hottest roasting of all varieties produces espresso beans with a very dark colour.
Tasting takes place according to similar rules throughout the world, whether it is on a coffee farm in Nicaragua or in a roastery. The criteria for assessment are always the appearance, aroma, acidity and body of the beans – criteria which were set more than 100 years ago. An aroma wheel helps with the tasting and the evaluation.
Two of the many different types of coffee which exist play an important role: arabica (coffea arabica) and robusta (coffea canephora). They provide 98 % of the green coffee produced throughout the world.
In terms of its taste, arabica is the finer of the two varieties. It is grown at altitudes of up to 2,200 m and is harvested by hand in a time-consuming process.
The higher the coffee grows, the cooler the annual average temperature is, which is why the coffee cherries ripen more slowly at higher altitudes. This gives them more time to develop their flavour, aroma and delicate acidity.
The aroma is perceived through the smell (the nose) and the taste (the tongue). Whilst the nose can distinguish between an infinite number of nuances, the tongue is restricted to sweet, sour, salt, bitter and umami.
The body is the impression which the coffee leaves in the mouth. To get an idea of this, simply imagine the difference between water and milk in your mouth.
The acidity describes the lively, fruity properties of the coffee – which are particularly desired in arabica coffee.