“Behind every successful woman is a substantial amount of coffee.ˮ Stephanie Piro

Lovers of good food, in this case good coffee!

Let us introduce you three new types of coffee in the following lines that we have prepared for you. As it is already known about Enak, we do care to serve you a good quality coffee. We select for you the best coffee imported from distant coffee plantations.

The first coffee of our latest selection is Sigri AA. The Sigri Plantation is located on Papua New Guinea, right in the Wahgi Valley on the western side of the Highlands. All types of coffee grown on this plantation are exclusively Arabica. To ensure that coffee beans (shelled beans) can be harvested, they must be of the same shape and fully ripe, feature of which is red color. The result of this predisposition achieves the right balance between the sugar content and the acid in the berry. The specialty of Sigri coffee is that its production process, apart from traditional washing every 24 hours within three days, includes immersion in water for a day after washing. The body of the Sigri AA coffee is characteristic for its caramel flavor with soft tones of green apple.

Another new feature is the San Jose La Majada coffee. It comes from a town lying in the northwestern part of El Salvador where a large number of coffee growers live. The process of making coffee in the San José La Majada area is more or less traditional – starting with the wet separation of peel from the grain. It then passes through fermentation, followed by washing and rinsing to get rid of residual waste. The grains then travel to dryers in which hot air flows to provide the ideal moisture for green coffee beans. San José La Majada coffee is typical for its chocolatey taste, spices and finely cinnamon flavor with a delicate acidity.

The third and last coffee we’d like to introduce you is the Rwenzori Mountains coffee originating directly from Uganda. Despite the fact that Uganda is one of the smallest countries in Africa, by the production of coffee it is getting to the second place in the continent and the eleventh in the world. Until recently, coffee has been collected in the belt and processed by a standard method. Growers, however, soon realized that they have the most ideal conditions for growing of excellent coffee. As a result, they began to collect and process it manually, which also increased the quality of coffee. Its profile is characterized by fine berry, plum, butter body and you can feel candied fruit in its flavor.

We hope you will enjoy our news from the world of coffee from Molinari and come to taste it along with a varied selection of raw cups.