Cellini Classico | ground | 250g

Cellini Classico | ground | 250g

SAR 63.00
+ SAR 79.00 Air Shipping

  • Includes any applicable VAT and customs duty.
  • Air shipping cost to be recalculated with delivery address at checkout.
  • To be delivered in 6 - 9 * working days.
  • 100% genuine and new product.
  • Card payment to be settled in SAR. No conversion fee.
  • Credit card
Description
The finest beans from Central and South America give Cellini Crema e Aroma its unmistakable character. The incomparable aroma and rich, hazelnut-brown crema make it a unique culinary experience.
Tradition since 1933
Although the fourth generation of the family business in Genoa owns one of the most modern coffee roasteries in Europe, Cellini refines its coffee using a traditional roasting method: Tostatura Lenta, a gentle drum roast. The technical advances of recent decades are used to monitor and further optimize the high quality standards even more closely. A quality that is regularly confirmed by certifications such as UNI EN ISO 9001:200, BRC (Grade A) and IFS (High Level) and independent tests by Stiftung Warentest. Perfection down to the smallest detail – that is our standard in the production of our Cellini espresso. That's why we only use the highest quality green coffee varieties from the world's best growing regions. Before a coffee bean becomes a Cellini bean, it undergoes numerous rigorous quality controls. After roasting, the coffee is tested again: color, moisture content, oxygen residue in the packaging, and the correct grain size for the ground blends. Behind every Cellini blend lies an ideal, complex recipe that serves only one purpose: to create an excellent coffee with an intense aroma, the right acidity, and a balanced flavor.
Tostatura Lenta
The Tostatura Lenta, which we have used and developed further in Genoa for decades, is a manual roasting process that results in highly aromatic and particularly digestible coffee because it brings out the best in the bean. Unlike industrial hot-air roasting, the temperature curve with a Tostatura Lenta is much flatter. The principle is simple: the beans lie in a drum that rotates around its center. Because the drum is heated from the outside, the heat reaches the beans not only through contact with the drum, but also via the heated air inside the drum, gently roasting them. One of the most important effects of gentle drum roasting is the Maillard reaction. This process creates new compounds from the amino acids of various sugars and proteins, giving rise to over 800 aromas. You may be familiar with the "Maillard reaction" from your kitchen: it creates a crispy crust on bread in the oven or a delicate roasted flavor when meat is sizzled in a pan. Fast, industrial roasting processes cannot compete in terms of quality. Tostatura Lenta not only takes more time, but as a traditional craft it also requires a lot of experience, knowledge, talent, and sensitivity. But with every sip of coffee, you can tell that it's worth the effort.
A harmoniously rounded espresso blend made from select Arabica and Robusta beans, traditionally roasted in Italy. Intensity 8 – perfect for real espresso enjoyment with spicy notes and a hint of cocoa.
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Cellini Classico | ground | 250g

  • Includes any applicable VAT and customs duty.
  • Air shipping cost to be recalculated with delivery address at checkout.
  • To be delivered in 6 - 9 * working days.
  • 100% genuine and new product.
  • Card payment to be settled in SAR. No conversion fee.
  • Credit card
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