Stretto

I maestri della tostatura media

Stretto

An intense, full-bodied and energetic blend

6,50 / 3 months19,00

Description

 

A robusta blend, full-bodied and creamy, with persistent bitterness and rich in caffeine.

The Stretto blend is composed of only robusta quality coffees:

  • Tanzania Superior, natural robusta
  • Congo HTM/N/Mombasa, natural robusta
  • Ivory Coast, natural robusta

Stretto is an intense, creamy and full-bodied blend, created for those who want an extra boost in the morning, together with a more intense bitterness.

The nose is intense with notes of cocoa and nuts.

The taste is a coffee with strong notes of bitter cocoa and nuts, together with lighter hints of pepper and liquorice. Acidity and sweetness are practically absent in this blend.

Suitable for

Those looking for an intense, creamy and full-bodied blend, with greater bitterness

Data sheet

Aromatic notes Bitter cocoa, nuts, pepper and licorice
Intensity 9/10
Body 7,5/9
Sweetness 2,5/9
Bitterness 7,5/9
Acidity 1/9
Aroma intensity 6,5/9
Toasting Medium
Composition 100% sturdy
Origins Tanzania Superior robusta natural, Congo Mombasa robusta natural

 

Thanks to medium roasting, the carefully selected raw coffee bean can express itself to the fullest, releasing every natural aroma and never being overly bitter. Try it even without sugar, it will be amazing!

The coffee is stored inside a sealed bag, self-protected with a one-way valve, which allows the coffee to degas, without letting in oxygen, which would oxidize it. This makes it possible to keep the coffee beans fresh and aromatic even after several months.

In the case of capsules, each individual capsule is self-protected in a controlled atmosphere of food-grade nitrogen. In this way, there is no need for additional secondary packaging to wrap each individual capsule, creating unnecessary waste of material. In addition, the coffee is protected from oxidation caused by oxygen, thus keeping the aromatic complexity and the coffee taste itself intact even after several months.

Notes for the 1kg bean package:

  • Roasted coffee beans
  • 1000 gr net weight
  • Packed with one-way valve

Notes for the 250g bean package:

  • Roasted coffee beans
  • Packaged in food grade nitrogen protective atmosphere with one-way valve
  • 250 gr net weight and

Notes for 250g ground package:

  • Coffee roasted in beans and then grounded
  • Packaged in food grade nitrogen protective atmosphere with one-way valve
  • 250 gr net weight and

Notes for the 20-capsule package:

  • 20 Capsules compatible with Nespresso household machines (brand owned by Societe de Products Nestle SA)
  • Packaged in a protective nitrogen atmosphere
  • 110 gr net weight
  • Roasted coffee beans

Coffee History

Today we travel to three African states with our Strait blend: Tanzania, Congo and Uganda.

Africa is the cradle of human civilization, the birthplace of the coffee plant, the only land that seems to tell us the beginning of every story.

 

Tanzania

The natural Robusta single origin from Tanzania is a Superior, from the Bukoba region, grown at over 800 meters above sea level.

Tanzania is a state that I am very fond of and that I have had the pleasure of visiting both along the coast and inland. In the midst of giraffes, lions and other savannah animals he shows us some of the wonders of the world, full of contrasting colors: the red earth, the savannah with green trees and a clear blue sky.

Even people always have colorful clothes and a beautiful smile on their faces.

Coffee cultivation began in 1898 with Catholic missionaries. It immediately became a fundamental item of exports.

Currently most of it is produced by small farmers organized in cooperatives.

The coffee-growing area of ​​Kagera and Bukoba, in the north-east of the country on the shores of Lake Victoria, in which areas mainly natural Robusta with an intense aroma and a chocolaty taste are grown.

 

Congo

The single-origin natural Robusta from Congo comes from the Mombasa area, in the north-east of the state and is grown at over 600 meters above sea level.

Coffee production in the Democratic Republic of Congo began in 1928 and was concentrated in the province of Lake Kivu, with around 11,000 growers of both Arabica and Robusta.

After that, production increased six times, however to the detriment of the indigenous populations, who saw their lands expropriated, granted to large landowners for the massive cultivation of the plant. This led, years later, to submit to the Colonial Council a draft decree to limit the areas suitable for coffee cultivation.

Mappa con indicata in grande la zona caffeicola da dove Ernani prende il suo monorigine robusta congo ed in piccolo tutte le altre zone caffeicole della Congo

Beans sourced from the Congo often have a rich flavor and high caffeine levels. This gives it a greater charge of bitterness and a truly intense roundness and body.

The coffee-growing area called Great North, perhaps one of the most fruitful areas of the state, both of great Arabica coffee, but also of quality Robusta coffee, offers full, intense, creamy and full-bodied coffees, with aromatic notes that revive the taste of the plant: light woody notes, flowers and toasted cocoa.

 

Uganda

The single-origin natural Robusta from Uganda comes from the Masaka area, in the south-east of the state and is grown at over 800 meters above sea level.

Mappa con indicata in grande la zona caffeicola da dove Ernani prende il suo monorigine robusta Uganda ed in piccolo tutte le altre zone caffeicole della Uganda

The main cultivation area is located on the shores of Lake Victoria, between 800 and 1200 meters, a rather high altitude for Specie Robusta coffees, which gives interesting and complex aromatic notes to the roasted beans.

It is interesting that coffee in Uganda is often certified sustainable and in general the farmers are very careful to create a correct ecosystem between agriculture and wild and uncontaminated lands, in total respect for nature.

Most of the plantations are small and family-run, each with unique characteristics, and then all come together at the stations to process the coffee and prepare it for export.

Uganda is also one of the most intense, creamy and full-bodied coffees that we at Caffè Ernani have in our catalogue, appreciated for almost recalling a dense and dark hot chocolate.

 

During the tasting of the Stretto blend you will find all these characteristics, and you will thus enjoy a journey through African lands: you will first perceive the most delicate notes of Tanzanian coffee, to then perceive the chocolate of the Congo and the robustness of Uganda. 

The blend is a bit like Africa: you either love it or hate it, because it is able to strike you in the heart and leave an indelible mark. Only you will decide how you want to remember it!

 

Lo Strait is excellent in espresso and capsules.

https://www.caffeernani.com/en/category/how-to-make-coffee/

Good trip!

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