An intense, full-bodied and energetic blend
Pack of 20 or 200 (discounted) capsules
€7,50 / 3 months – €60,00
The Stretto blend is composed of 100% robusta:
Stretto is an intense, creamy, full-bodied blend created for those who want an extra boost in the morning, along with a more intense bitterness.
The nose has an intense aroma with notes of cocoa and nuts.
| 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 |
| Roasting | Media |
| Composition | 100% Robusta |
| 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!
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 20-capsule package:
Notes for the 200-capsules package:
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.
The single-origin natural robusta from Tanzania is a Superior, from the Bukoba region, grown above 800 meters above sea level.
Tanzania is a state I am very fond of and 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: red earth, savannah with green trees and a clear blue sky.
People also always have colorful clothes and a beautiful smile on their faces.
Coffee cultivation began in 1898 with Catholic missionaries. It immediately became a key export item.
Currently most is produced by small farmers organized into cooperatives.
The coffee-growing area of Kagera and Bukoba, in the northeast of the country on the shores of Lake Victoria, in which areas mainly natural robusta with an intense aroma and chocolatey taste is grown.
The natural single-origin robusta from Congo comes from the Mombasa area in the northeastern part of the state grown above 600 meters above sea level.
Coffee production in the Democratic Republic of Congo began in 1928 and was concentrated in the Lake Kivu province, with about 11,000 growers of both Arabica and Robusta.
After that, production increased sixfold, but at the expense of the indigenous peoples, who were dispossessed of their lands, which were granted to large landowners for the massive cultivation of the plant. This led, years later, to a draft decree being presented to the Colonial Council to limit the area suitable for coffee cultivation.
Grains from the Congo often have a rich flavor with high levels of caffeine. This gives it more bitterness and a truly intense roundness and body.
The coffee-growing area called the Great North, perhaps one of the most fruitful areas in the state, of both great Arabica coffee and also quality Robusta offers full, intense, creamy and full-bodied coffees with aromatic notes that bring to life the taste of the plant: light woody notes, flowers and roasted cocoa.
The natural single-origin robusta from Uganda comes from the Masaka area in the southeastern part of the state grown above 800 meters above sea level.
The main growing area is on the shores of Lake Victoria, between 800 and 1200 meters, a rather high altitude for Robusta Species coffees, which gives interesting and complex aromatic notes to the roasted beans.
Interestingly, coffee in Uganda is often certified sustainable, and in general farmers are very careful to create a proper ecosystem between agriculture and pristine wilderness, with total respect for nature.
Most plantations are small and family-owned, each with unique characteristics, and then all gather together at stations to process the coffee and prepare it for export.
Uganda is then one of the most intense, creamy and full-bodied coffees that we at Caffè Ernani have in our catalog, prized for being almost reminiscent of a thick, dark hot chocolate.
The mixture is a bit like Africa: you either love it or you hate it, because it is able to strike you to the heart and leave an indelible mark. Only you will decide how you want to remember it!
Strait is great in espresso and capsules.
Find out how best to prepare it with all the tools here.
Have a good trip!
