The mono origin coffees of Coffyblender

The world's best coffees at your disposal

Coffyblender chooses the best coffee plantations in the world that grow and harvest surprisingly unique mono origin coffees. Each mono origin coffee comes from a single plantation, which, together with climatic and geographical conditions, permits the attainment of a product with unique characteristics in its aroma and taste reminiscent of its geographical origin.


Results: 17 | Remove all filters

Brasile Bourbon Amarelo 17/18

17.57€/KG


Origin
Brazil
Species
Arabica
Processing
Natural
Grain
Flat bean

Corruption, taste and uncommon sweetness.

Cameroun Yaoundè

13.99€/KG


Origin
Cameroon
Species
Robusta
Processing
Natural
Grain
Flat bean

Very full-bodied coffee trend woody and grassy.

Colombia Supremo Medellin

20.74€/KG


Origin
Colombia
Species
Arabica
Processing
Washed
Grain
Flat bean

Tending to almond flavor with a strong aroma, rich body and medium-high acidity.

Costa d'Avorio Excellence 18/19

11.71€/KG


Origin
Ivory Coast
Species
Robusta
Processing
Natural
Grain
Flat bean

Very thick coffee, sometimes clean with a flavor tending to the neutral, sometimes slightly spicy.

Etiopia Djimmah 17/18

26.11€/KG


Origin
Ethiopia
Species
Arabica
Processing
Natural
Grain
Flat bean

Good body, medium acidity, well balanced, round cup; Sweet slightly wild. It is one of the most prestigious and demanded cafes in the world.

Etiopia Sidamo

26.00€/KG


Origin
Ethiopia
Species
Arabica
Processing
Washed
Grain
Flat bean

Smooth taste, balanced, lingering aftertaste of fruit scented, light-bodied, high acidity.

Guatemala Finca de las Rosas

23.50€/KG


Origin
Guatemala
Species
Arabica
Processing
Washed
Grain
Flat bean

Rich flavor subtleties of floral and spicy with hints of chocolate, medium body, medium acidity.

India Kaapy Royale 17/18

13.01€/KG


Origin
India
Species
Robusta
Processing
Washed
Grain
Flat bean

Sure among the best robusta coffee in the world, well prepared, very full-bodied with full cup and chocolaty flavor tending to spicy.

India Robusta Cherry 17/18

11.13€/KG


Origin
India
Species
Robusta
Processing
Natural
Grain
Flat bean

Full-bodied coffee with a clean cup slightly spicy and chocolaty, ideal to strengthen the bar blend.

Indonesia Wib Giava Tugusari 17/18

13.66€/KG


Origin
Indonesia
Species
Robusta
Processing
Washed
Grain
Flat bean

Great texture, chocolate flavor, spicy flavor and density that help make cream in the cup more consistent.

Kenya Washed Arabica 18/19

21.47€/KG


Origin
Kenya
Species
Arabica
Processing
Washed
Grain
Flat bean

Sapore in tazza fruttato, pieno, penetrante con acidità medio alta a volte con riflessi appena vinosi. Un caffè Gran Crù, adatto per aggiungere in qualcosa in più alle miscele pregiate.

Nicaragua Alto Matagalpa 18/19

16.79€/KG


Origin
Nicaragua
Species
Arabica
Processing
Washed
Grain
Flat bean

Caffè profumato, corposità e acidità media, aromatico e molto dolce, tendenza al cioccolatoso.

Santo Domingo Barahona 17/18

22.45€/KG


Origin
Dominican Republic
Species
Arabica
Processing
Washed
Grain
Flat bean

Corpo molto intenso, dolcezza e bassa acidità, sapore con toni che ricordano le noci e le mandorle. Il caffè ideale per miscele 100% arabica.

Tanzania Kilimangiaro

16.59€/KG


Origin
Tanzania
Species
Arabica
Processing
Washed
Grain
Flat bean

Coffee with strong personality, very full-bodied but with good acidity aromatic.

Tanzania Robusta Bukoba 16/17

11.96€/KG


Origin
Tanzania
Species
Robusta
Processing
Natural
Grain
Flat bean

Good coffee, solid, with few defects and a clean, tidy mug.

Uganda Impala

13.80€/KG


Origin
Uganda
Species
Robusta
Processing
Natural
Grain
Flat bean

Slightly woody and sometimes spicy cup.

Vietnam Washed Imperial 17/18

11.33€/KG


Origin
Vietnam
Species
Robusta
Processing
Washed
Grain
Flat bean

Medium body, slightly fruity and spicy tending to the neutral. Cup very clean, nothing woody.


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ART. 1) AMBITO DI APPLICAZIONE DELLE CONDIZIONI GENERALI - OGGETTO DELLA FORNITURA

IL Compratore dichiara di avere preso visione e conoscenza, attraverso La Loro presentazione sul Sito, delle caratteristiche dei Prodotti, nonchè delle istruzioni e delle avvertenze fornite sull'uso che si può ragionevolmente prevedere dei suddetti Prodotti e al quale i medesimi Prodotti possono essere ragionevolmente destinati. Oltre a ciò, il Compratore dichiara che, nell'utilizzo dei Prodotti, si atterrà  alle istruzioni ed alle avvertenze presenti sui Prodotti stessi e/o nelle confezioni attraverso le quali i Prodotti vengono consegnati.


ART. 2) CONCLUSIONE ED ENTRATA IN VIGORE DEL CONTRATTO


ART. 3) PAGAMENTO DEL PREZZO


ART. 4) TERMINI DI CONSEGNA - IMBALLO - SPESE, IMPOSTE E TASSE


ART. 5) DIRITTO DI RECESSO DEL COMPRATORE


ART. 6) PERIODO DI GARANZIA

ART. 7) OBBLIGAZIONI DEL COMPRATORE

ART. 8) FORZA MAGGIORE

ART. 9) COMUNICAZIONI

ART. 10) NORME DI DIRITTO APPLICABILI

ART. 11) INFORMATIVA SUL TRATTAMENTO DEI DATI PERSONALI

Per ulteriori informazioni vai all'area "Customer Care" oppure contatta il Servizio Clienti tramite e-mail (info@coffyblender.com)

Il Compratore, ai sensi e per gli effetti dell'art. 1341 del codice civile italiano, approva specificamente le clausole contenute nei precedenti articoli:

  1. Ambito di applicazione delle Condizioni generali - Oggetto delta fornitura
  2. Conclusione ed entrata in vigore del Contratto
  3. Pagamento del prezzo
  4. Termini di consegna - Imballo - Spese, imposte e tasse
  5. Diritto di recesso del Compratore
  6. Garanzia
  7. Obbligazioni del Compratore
  8. Forza maggiore - Recesso
  9. Comunicazioni
  10. Norme di diritto applicabili
  11. Informativa sul trattamento del dati personali

Servizio clienti

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Alteration of lipids: Hydrolysis, ketonic rancidity, oxidative rancidity.


Hydrolysis, aka souring, is a phenomenon favored by humidity and, above all, by the combined influence of light and lipase - an enzyme that can be of endogenous or exogenous nature. The result of this transformation is the scission of fat in its components, made up of gycerol, mono and gylceride as well as free acid fats. This is a negative process that also leads to the development of unfavorable tastes and smells when fatty acids with low molecular weight (buytric acid, caproic acid, etc.) are released.

Ketonic rancidity is an enzymatic process brought about by bacteria, yeast and mold. It exploits fatty acids with low molecular weight to the beta-oxidation of a fatty acid, with the formation of a ?- ketonic acid that transforms itself into a metilketone for the process of decarboxilidation. This is a microbic alteration that leads to the formation of unpleasant tastes and smells.

Oxidative rancidityis instead considered the most serious alteration and most frequently caused by fatty food. The process is fundamentally of a chemical nature that develops in three phases: an initiation phase or induction, in which radicals develop. A central phase of propagation, which comes about in a chain reaction, and a terminal phase in which the radicals stabilize with the formation of various organic compounds. Volatile aldehydes and ketones are among the compounds present and are responsible for rancid odors.

Alteration of carbohydrates
The alteration of carbohydrates is one of the most frequent processes registered and is often the most important of transformations reported. Those of primary interest are the ones caused by bacteria or yeasts. There are two types of alterations: fermentation and, less frequently, total respiration.

Alteration of proteins
Proteins are involved above all in the following transformations:

  • denaturing
  • proteolysis
  • purification

The principal effects of denaturing can be seen in the loss of solubility, with consequent coagulation and curdling (OK), and in the compound's specific biological, chemical and physical properties.

Proteolysis and putrefication are two tightly knit process. In fact, the first is but the prelude to the second with both tending to overlap one another gradually increasing in intensity in accordance to the degree of purification. Purification in itself is the destruction of amino acids, with the consequent development of highly aromatic compounds deriving from nitrogen oxides (ammonia, ammine, cadaverine, mercaptans, etc.). The former are responsible for pungent and unpleasant odors, such as rotting fish, the latter for unpleasant odors as rotten eggs.