Acidity is a basic taste detected by the taste buds on the tongue. Like lemon juice, it creates a vivid sensation on the sides of the tongue. The acidity gives the coffee a “liveliness”.
A hint of citrus, usually lemon or bergamot.
In Italian cafes, this is the name given to people with the ability to prepare espressos and who are also responsible for all coffee-based recipes: cappuccinos, lattes, macchiatos, etc.
Often perceived by the back of the tongue. Chicory, dark chocolate and cocoa provide very characteristic bitter flavors. Bitterness is vital – it allows the coffee flavor to stay in your mouth.
A blend of several premium coffees according to their sensory profiles in order to obtain precise and harmonious flavor characteristics.
“Body” refers to the coffee's fullness, viscosity and density. A full-bodied coffee feels thick and is very noticeable in the mouth. In contrast, a coffee without a body is watery and fluid.
This note resembles that of dairy products or the sweet aroma of vanilla and caramel found in cookies and cakes, or aromas that come off when baking certain doughs.
This note evokes dark chocolate or cocoa. It is sometimes accompanied by a few subtle hints of licorice.
Once ground, the Grands Crus are packed in aluminum capsules. Completely waterproof and non-toxic, aluminum preserves the freshness of the 900 aromas and flavors of coffee for 12 months.
This note evokes the aroma of cereal derivatives: bread, toast and breakfast cereals. Sometimes it also evokes dried fruits, such as walnuts, hazelnuts and almonds.
Name given to the fruit of the coffee tree. Green in color, it turns red as it matures. Cherries can develop at different stages of maturity on the same branch.
Coffee is part of the Rubiaceae family. Only two species of the genus Coffea are produced for commercial purposes: Arabica (Coffea arabica) and Robusta (Coffea canephora).
At RANCHEIRO, we are committed to producing the highest quality coffee. Various quality control tests are carried out in more than six key phases, from the selection of green coffee in the producing country to the release of the RANCHEIRO capsules at the factory/production site. In each phase of the complete production process, with roasting, grinding and filling the capsules, the coffee undergoes sensory, physical and chemical quality control tests. Nothing is left to chance.
The high pressure extraction system of RANCHEIRO machines, combined with the freshness and quality of the coffee, naturally produces a thick and smooth “crema”. Espresso continues to evolve even after brewing. Floral scents tend to come first, while others, including the heavier, roasted aromas, emerge more slowly. The “crema” is essential for the release and protection of these aromas. Immediately after extraction, the “crema”, which forms naturally from liquid coffee and air, stimulates the release of aromas above the cup. Once stabilized, the function of the “crema” is reversed, as it forms a “cover” for the coffee, preventing the more volatile aromas from escaping. The quality of the “crema” creates an important first impression of your espresso and naturally influences the way you taste the coffee, stimulating your taste buds before tasting.
Natural or chemical process that involves extracting the caffeine from the green coffee prior to roasting. RANCHEIRO uses a 100% natural method.
This method consists of drying the pulp and rind of the cherry to obtain a dry, easy-to-peel kernel. The green coffee produced is called “natural” or “unwashed”.
Espresso technology was created in Italy in 1903, when Luigi Bezzera, who wanted to extract coffee faster, invented the principle of “high pressure filtration”. The word “espresso” comes from the Italian “esprimere”, which means to express. The preparation of a genuine espresso consists of passing water, under high pressure, through the finest particles of ground coffee, extracting its true essence quickly. Espresso, therefore, is not just the name of a coffee or a cup size. It can be recognized mainly by the density of its body, by the richness of its aromas, by its lasting presence on the palate and by the thickness of its “crema”, provided by the extraction under high pressure.
The general sensation in the mouth when tasting a particular coffee.
Fruit and Wine Note
This note echoes the flavor of red fruits (cassis, grape, strawberry, raspberry and blueberry). Sometimes it reminds of other fruit notes, such as apricot, plum, apple, pear or peach.
This term designates the coffee beans after processing and before roasting. This is how the coffee is sent to merchants, such as RANCHEIRO.
Operation that consists of reducing freshly roasted coffee beans to a powder. Grinding is one of the factors that affect coffee draining time and its aromatic profile.
The intensity of a coffee is determined by the degree of roasting, its body and its bitterness; it has nothing to do with the percentage of caffeine in the espresso.
In India, when green coffee is exposed to monsoons, the beans swell and absorb moisture, which gives the coffee extremely prized aromas.
The harvest of coffee cherries, carried out entirely by hand to ensure that only ripe cherries are picked.
Nota de Torrado
This note is developed in roasting. It describes the aroma of roasted beans that gives off during the preparation of coffee.
Operation that consists of “roasting” the green coffee beans, which favors the development of the flavors and 900 aromas of the coffee. Roasting is carried out before grinding.
sense of smell
Even before you bring an espresso to your lips, you can feel the aromas exhaled from the cup. The lightest, most delicate and aromatic notes are released first: the floral ones from Vivalto, the lemon ones from Cosi, the red fruits from Decaffeinato. Stir the coffee with a spoon, and the strongest notes of roast will emerge: the cereal notes of Capriccio, the woody notes of Roma and the cocoa notes of Arpeggio.
single origin coffee
Coffee originating from a single plantation and not blended. This is always the case for Limited Edition Grands Crus, offered by RANCHEIRO every year.
Method of harvesting coffee cherries by destemming the branch (cherry, stems and leaves). The classification is done later.
Refers to green coffee after its wet processing.
With the wet coffee processing method, the cherries are first washed and separated. Then only the ripe fruits have their pulp and mucilage removed before being washed and dried. The green coffee produced is called “washed”.
This note recalls the fragrance of dry wood or wooden pencils, but also of products aged in oak barrels. It is sometimes associated with the scent of coniferous shrubs or aromatic woods such as sandalwood.