Caffè Borbone tells the "terroir" of coffee
Kikka 100% Arabica and Nicaragua Fine Robusta, a sensory experience among the aromatic notes of the finest coffee varieties and the most suitable territories
Roasting, variety or origin. What is the secret of a good coffee? There are many variables that determine the success of a good product, starting from the selection of raw materials, the manufacturing processes, and above all the origin. Hence the new experience of Caffè Borbone, standard bearer of Neapolitan espresso, which this year expands the range of portioned products, dedicating two exclusive products to consumers: Kikka 100% Arabica, capsules COMPATIBLE with Nespresso®* domestic machines and Nicaragua Fine Robusta, declined for the pods ESE system.
Kikka 100% Arabica is a coffee that comes from the selection of the best qualities of Arabica, coming from very different territories and that give unique and precious coffees, where the crops find the best conditions to be able to express themselves.
Colombia, Brazil, Honduras and Uganda are the places of origin of this precious blend, a meeting of sensory profiles and different shades that go from Africa and cross America, from north to south, and which together outline a rich and balanced blend ranging from the fruity and floral notes of berries and lemon, to the sweet intensity of caramel and chocolate.
And if the strength of the Kikka 100% Arabica blend lies in the art of blending, managing to make the most of and enhance the characteristics of the Arabica variety, with Nicaragua Fine Robusta, Caffè Borbone glorifies the concept of "terroir", that 'set of factors: soil, climate, altitude, anthropic action, which uniquely characterizes coffee and is a faithful expression of the territory.
We are in Nicaragua, where the best qualities of coffee in the world are grown. It is a "single-origin coffee", coming from a very limited area, north-west of Nicaragua, in a small cooperative near El Diamante de Las Segovias, a place renowned for the production of coffee, where nature thrives. This is where the environment offers the best selection of Robusta, and the processing method does the rest. In fact, the Robusta is processed with the “Honey” method, a very daring process, reserved for the finest coffees and which gives a unique flavor to the coffee. During this process the sugars contained in the drupe penetrate into the bean adding sweetness, body and reducing acidity, making the coffee "sweeter".
A coffee that is the expression of a “unique terroir” renowned for its good quality and complex flavor, which is well balanced and pleasant. An ethical coffee, which comes from the work of small indigenous communities, creating an economic activity that respects the raw material. This very refined, intense, full-bodied, soft and full, never banal single-origin, is enhanced by the "Neapolitan" roasting which intensifies the aroma, the body, while at the same time giving softness to the palate. Kikka 100% Arabica and Nicaragua Fine Robusta, the new specialties of the Neapolitan company will soon be available in specialized stores and on the Caffè Borbone online shop.
