BEANS Italian Stallion coffee : caramel, dark chocolate, brown sugar

340g - FA83

$15.99

Favuzzi Italian Stallion coffee is a full-bodied coffee with aromatic notes of caramel, dark chocolate and brown sugar. This coffee is a blend of beans from Guatemala (1/3) and Colombia (2/3). Guatemalan beans bring a caramelized taste and a light acidity that gives a nice length in the mouth. Colombian Supremo type (high quality) beans stand out for their power and their smoke and fruit taste. The Italian Stallion espresso is the strongest of the Favuzzi family, making it a perfect blend for a Neapolitan coffee. Its long roasting process brings out the oil in the beans and releases all its aromatic notes. With the right grind, it also lends itself very well to drip coffee. Full-bodied roast: 21 minutes.

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Description

Favuzzi Italian Stallion coffee is a full-bodied coffee with aromatic notes of caramel, dark chocolate and brown sugar.

This coffee is a blend of beans from Guatemala (1/3) and Colombia (2/3). Guatemalan beans bring a caramelized taste and a light acidity that gives a nice length in the mouth. Colombian Supremo type (high quality) beans stand out for their power and their smoke and fruit taste.

Full-bodied roast: 21 minutes.

Uses 

The Italian Stallion espresso is the strongest of the Favuzzi family, making it a perfect blend for a Neapolitan coffee. Its long roasting process brings out the oil in the beans and releases all its aromatic notes. With the right grind, it also lends itself very well to drip coffee. It will delight ristrettos lovers and anyone looking for a strong coffee taste in a preparation with milk (flat white coffee, affogato coffee).

Distinctive Features

Italy, which is known for its roasting know-how, does not grow the beans. They have to import and process them, and we have to import them into Canada. This has a significant impact on the taste of the coffee, which is at its best when freshly roasted. 

That's why we've partnered with local roasters of Italian origin who have mastered the art of Italian roasting, i.e. slow roasting in small batches to eliminate acidity and enhance aromas. As we perform roasting several times a week, our coffee is always fresh and at its best. 

Slow Roasting

This type of Italian-style roasting is characterized by a longer roasting time of 18 to 20 minutes at low temperatures (190°C to 230°C [375°F to 445°F]). Slow roasting allows the beans to be roasted more evenly from the surface to the centre, like a good loaf of bread that is baked slowly to help dissipate the heat. 

Although slow roasting is not the most productive or cost-effective way to roast coffee, it provides several benefits in terms of taste: chocolate and nutty aromas, a comforting taste and a long finish in the mouth.

Artisan 

Our coffees are roasted by Alex Sereno and Enrico Serena, two coffee lovers... and childhood friends! Enrico is the creator, and Alex is the communicator. Together, they have won the challenge of offering a high-quality product - "Slow Roast" coffee inspired by Italian tradition - for true espresso lovers.

Over the years, their company, Barista, has created a communication and Web marketing department, the National Barista Institude, a complete range of event coffee services, a gourmet platform (On s'en food) and even a book! Today, the Montreal-based company has more than 20 employees and several hundred customers in Quebec, Ontario and Nova Scotia.

Origin

Roasting: Montreal, Quebec, CANADA.

Ingredients

Coffee beans: Colombia (2/3) and Guatemala (1/3).

Conservation

Store in a cool, dry place. Keep the coffee in an airtight container, away from light.

Beans: Can keep for several weeks in the specified storage conditions.

Artisan

Alex Sereno et Enrico Serena

Our coffees are roasted by Alex Sereno and Enrico Serena, two coffee lovers... and childhood friends! Enrico is the creator, and Alex is the communicator. Together, they have won the challenge of offering a high-quality product - "Slow Roast" coffee inspired by Italian tradition - for true espresso lovers.

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