Coffee

Grinding is just as important a part of coffee preparation as roasting. You need to choose the grind exactly for the method of making coffee - whether it be a coffee machine, a geyser, a Turk or even a cup.
The fresher the grind, the deeper the aroma and taste of the finished beverage. So we recommend that you grind the coffee yourself before preparing it.

The "coffee belt" includes about 80 countries - they grow the bulk of the world's coffee. The taste is influenced, first of all, by natural factors - the height of the trees, humidity, rainfall, the presence of fogs, the proximity of the farm to the city, as well as the technology of tree care, collection and processing of berries - so in the end, not only the country is important, but and the specific farm where the grain is harvested.
However, each region has its own distinct flavor characteristics. So, coffee from Kenya, due to the unique high-mountain conditions of ripening and the peculiarities of the soil, has an increased acidity and density, acquires wine-fruit shades, notes of black currant. Ethiopian Arabica has floral notes, subtle sourness and light bitterness. Varieties from Honduras are often used in mixtures - they have wine tones and a pronounced sourness. Indian coffee is generally dense and strong, with chocolate notes. Arabica from El Salvador has a balanced soft taste with apple acidity. Colombian coffee is silky, thick, with citrus notes. Coffee from Peru has no pronounced aftertaste and is distinguished by its delicate sourness. The single varieties from Guatemala have a smoky aroma and a zesty citrus flavor. Brazilian coffee has a nutty aroma with hints of chocolate, almost no sourness.

Freshly roasted coffee is like fresh warm bread with a crispy crust: it is fragrant, you want to enjoy it while it is hot, and after a while it becomes completely tasteless.
Light roasting reveals the full potential of the grain and, as if putting together a puzzle of aroma and flavor characteristics, forms the unique taste of each variety.
Freshly roasted coffee has a peak flavor in 2-3 weeks after roasting. After - the aroma and taste begin to fade, and after 2 months the coffee will look like one of the examples of the mass market.