Name: Lungo Forte
Brand: CoffeeB
SKU: 21857152
Price: 4.6 CHF
Availability: InStock
Rating: 4.73 (49 reviews)

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CoffeeB

This full-bodied Lungo is created from a balanced blend of Arabica and Robusta beans, featuring a spicy aroma and a sweet caramel note. After production, the coffee is freshly roasted and ground at the same location, in close proximity to the Rhine. The ground coffee is first pressed into a ball and then coated with a protective layer of natural origin. This protective layer preserves the coffee aroma even after the package is opened and provides stability to the Coffee Ball. The variety designation is applied to the Coffee Balls using laser marking, free from any printing inks. The ball is 100% garden compostable and decomposes within a few weeks under moist environmental conditions. An eco-friendly and recyclable cardboard packaging with a thin protective film shields the Coffee Ball from oxygen and moisture. Additionally, the Coffee Balls are packaged in a protective atmosphere to guarantee 100% enjoyment throughout their shelf life. As with freshly ground coffee, it is recommended to store the Coffee Balls in a dry place at room or refrigerator temperature after opening, ensuring they remain fresh for an additional 3 months.

Actual product image CoffeeB Lungo Forte (9 x Port.)

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Growing country

Cultivated land is land used for agricultural purposes on which crops are grown.

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Degree of roasting

The so-called roasting degree is one of the most important factors when roasting coffee. It measures the different roasting results that can be obtained when roasting coffee. You can influence the degree of roasting by varying the temperature and roasting time. The degree of roasting has a significant influence on the aroma, taste and intended use of the coffee.

By the way, you can measure the degree of roasting either with a colorimeter or by tasting. Roasters usually want to enhance the coffee's inherent flavors and achieve an appropriate degree of roast. Typically, light roasted coffee is more acidic, while dark roasted coffee is more bitter. Fruity flavors are also more common in light roasts, while smoky flavors and roasted aromas are more common in heavily roasted coffee.

Less strongly roasted coffee also tastes fruitier due to the high proportion of the organic compound 5-hydroxymethylfurfural. If coffee beans are roasted for longer, these fruity aromas decompose. At the same time, the number of sulphur compounds increases, resulting in smoky and roasted aromas.

As a rule of thumb, you can assume that a light roast brings out the character of the green coffee better. By the way, it is easier to distinguish light roasted beans from each other than dark ones.

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