aroma whole bean coffees:

BONBON COFFEE WITH BRANDIED CHERRIES AND ALMOND CHOCOLATE

roasted whole bean coffee with brandied cherries and almond chocolate aroma

125g

Cafe Frei’s master roaster used and further developed a method learned in Holland to create a coffee in which modern coffee culture meets with the exquisiteness of the onetime chocolate manufactures. From these beans a delicious hot, liquid dessert can be made, freshly ground and brewed. You can taste old favourites at home, in the form of a coffee. Brandied cherries coated with almond dark chocolate.

AMSTERDAM BRANDY COFFEE WITH CARAMELISED ORANGE

roasted whole bean coffee with caramelised orange and brandy aroma

125g

Holland gave the world brandy: they were the first to “light a fire under wine” – for taxation purposes. When distilled, its quantity – and thus its tax – is reduced. So wine became burned wine, called brandewijn in Dutch. Hence the name. Later wines made of orange instead of grape, in the oriental colonies, were also used to make brandy. To make its colour more appealing and, of course to improve its taste, the Dutch also added caramel. They were the leading coffee traders of Europe at the time, so it’s only natural that they would come up with combining brandy with latte.

SYDNEY MANGO COFFEE WITH LIQUEUR

roasted whole bean coffee with mango and liqueur aroma

125g

All natural, pure, preservative and colourant free – that’s how liqueurs are promoted in Australia. The distilleries around Sydney have been trying to gain ground on the prestigious French liqueur brands by applying cutting edge distillation technologies. They get most of their Mango from Burma, where nature is mostly intact, and the bitterish peel lends Burmese mango a hint of peppery sharpness. And that’s what you can taste in our coffee too!

 

NICARAGUAN TOBACCO COFFEE

roasted whole bean coffee with tobacco and apple aroma

125g

The bag contains a version of one of Cafe Frei’s most popular recipes that can be prepared at home. Tobacco coffee takes you on an aromatic journey to the Latin beauty of Nicaragua. In Nicaragua, tobacco leaves are soaked for a whole day in juicy apple pulp, and are then made into a creamy essence. The coffee beans are put in this thick cream to get the beans infused with the exotic aroma and exquisite fragrance of tobacco.

MIAMI BEACH VANILLA COFFEE WITH CINNAMON AND NUTMEG

roasted whole bean coffee with vanilla, cinnamon and nutmeg aroma

125g

This coffee is the real hit of Cafe Frei’s American coffee kitchen. Vanilla flavoured coffees in Miami are made with cinnamon and nutmeg, to scale back the sweetness. Originally the favourite drink of the Argentine and Brazilian high society people spending their winters in Miami Beach, it would eventually be picked up by the locals. The only modification they made was putting the vanilla on the beans as early as the roasting phase, to ensure a clearer aroma.

TOKYO RASPBERRY COFFEE WITH CHOCOLATE

roasted whole bean coffee with raspberry and chocolate aroma

125g

A marriage of pure Japanese chocolate (純チョコレート生地) and the raspberry taste so popular with Tokyo’s confectionary shops. Experts in chocolate today consider the Japanese, and not the French, to be the true ambassadors of the refined chocolate culture. They regard Susumu Koyama as one of the leading chocolatiers alive today. We pay tribute to Japanese confectionery by rolling these Japanese speciality coffee beans in Tokyo chocolate and thick raspberry essence.

 

ROMAN HAZELNUT COFFEE

roasted whole bean coffee with hazelnut aroma

125g

Unique way of roasting:

 

We open up the pores of the South American Arabica coffee beans through “mild temperature” roasting, using a unique traditional, small-scale roasting method. We let the beans rest for a day, then roll them in hazelnut essence in small batches, to let the beans absorb the hazelnut aroma through their open pores

Please reload

 

PLANTATION COFFEE BLENDS (WHOLE BEAN):

AFRICAN CAPPUCCINO

Arabica plantation coffee for cappuccino

125g

We have roasted this specialty coffee in which the best, hand-picked and repeatedly sorted plantation coffees nestle together in gentle harmony, with cappuccino and long lattés in mind. Our master blender mixed citrusy Arabica coffees for this blend. We roast it slowly and gently to make it a perfect companion to sweet milk.

SOUTH AMERICAN ESPRESSO

Arabica plantation coffee

125g

We Italian-roast this blend for espressos and black coffees. It only contains top-quality, hand-picked and repeatedly sorted coffees coming from so-called “micro-plantations”. As in a fine cuvée, the aromas in this blend marry into a chocolatey, slightly bitter, creamy espresso.

 

TROPICAL DECAFFEINATED

Arabica plantation coffee

125g

Our decaffeinated tropical coffee is decaffeinated almost “naturally”, not chemically. It grows on low-caffeine content trees on small plantations. The coffee is soaked and “washed-out” in water immediately after harvesting and is then pulped and dried for two weeks. We then slow roast it for 25 minutes which removes the remaining caffeine.

Please reload

 

SINGLE ORIGIN PLANTATION COFFEES (WHOLE BEAN):

BRAZILIAN BOURBON SANTOS

Arabica plantation coffee

125g

The “carnival coffee” – this is what they like to call the top coffee of Brazil. The hand-picked and sorted Santos coffee is considered special even in Brazil, especially the “17/18” size beans which we bring from high altitudes in the Mogiana region. A bitter coffee, but with a “sweetish” after-taste, since the beans are dried on the plantation together with the ripe fruit and only de-stoned later! We roast it slowly, in small doses to retain the aromas, so your home will be engulfed in the scents of those Copacabana beach cafés when you’re making your coffee.

PERUVIAN CHANCHAMAYO ORGANIC

Organic plantation coffee

125g

The descendants of the “Inca” harvest this Inca organic coffee - the Chanchamayo, grown on the steep slopes of the Andes - over a two month period, with meticulous work. Organic coffee, bird and rainforest-friendly because the Indians do not disturb the environment and do not cut down any trees when planting the coffee trees. We recommend it to coffee-lovers who enjoy a smoky full-bodied, slightly bitter taste.

 

COLOMBIAN SUPREMO

Arabica plantation coffee

125g

The “silk coffee” – that’s what they call this mild, light, silky tasting coffee which grows near the Colombian “white city” of Popayan, at an altitude of 1,700 metres. There’s a lot of rain on the plantation that’s why every year is a “vintage”! It is Italian-roasted to a deep, dark brown colour as this brings out its extraordinary taste best.

INDIAN MALABAR

the coffee of the “monsoon” rain

125g

The coffee of the “monsoon rain” - is what they call the Malabar because the beans are matured for three to four months in the windy, humid air of the monsoon rains. During this time, they must not be exposed to sunlight.  They stay wet meanwhile the acidity is “soaked out” of them by the humid air. A sweet coffee speciality with the taste of almonds.

Please reload

The Cafe Frei recipe book and all of its contents (including the names of the products) are the intellectual property of Cafe Frei Ltd. All related rights are registered and owned exclusively by Cafe Frei Ltd.