Vergnano Gran Aroma Bar,12 x 1kg beans

Vergnano Gran Aroma is a coffee with a rich, long-lasting flavour for the most discerning customers. Thanks to its special packaging, it preserves its aroma and freshness. 60% Arabica, 40% Robusta. An ideal blend for those who appreciate the creaminess of an energetic, well-structured coffee.

A coffee with a rich, long-lasting flavour for the most discerning customers. Thanks to its special packaging, it preserves its aroma and freshness. The perfect balance between the coffee’s aroma and body is created by a blend of the finest, delicately flavoured Arabica beans from Central America and selected African and Oriental Robusta beans, with their pleasant chocolate flavour and intense aroma.

*** medium-strength coffee

** low caffeine content

**** highly recommended as a morning coffee (our recommendation)

**** also excellent as espresso, cappuccino or Latte Macchiato

Caffè Vergnano has a long-standing tradition in the market, dating back to 1882, when Domenico Vergnano opened a grocery shop in the town of Chieri near Turin, Italy. The shop soon became involved in the sale and roasting of coffee. This commitment was driven by bold decisions, including the purchase of the company’s first coffee plantation in Kenya.

From the very beginning, Vergnano focused on selecting the most valuable varieties of coffee, particularly those that grow only at certain altitudes and in special climates, in mineral-rich soils found in Central American countries such as Haiti, El Salvador, Costa Rica, Santo Domingo and Guatemala, and later also in Kenya and Brazil. Quality control actually begins even before the plant starts to grow, through the use of natural compost on the coffee farms that supply Vergnano, as this is the only method that allows the cultivation of flavourful coffee beans.

Coffee has been enjoyed for hundreds of years, yet its preparation, serving methods and flavours continue to evolve. Italy was the gateway through which coffee entered Europe, and over the centuries the Italians have perfected its preparation. Approximately one hundred years ago, Italians developed the first espresso machine — today considered by experts to produce one of the finest and most popular coffee beverages.

But do we know how to prepare it correctly? The most important thing to remember is that the beverage we drink is an emulsion, similar to a broth. Coffee is brewed. It is not infused like tea. On one side there is water, and on the other coffee oil — and these two components need to be combined. Only then can we extract all the aromatic compounds from the coffee. If the water remains separated from the oil, the resulting brew will not taste good, just as it would not taste good if it were burnt.

Coffee has become a popular and sought-after beverage in almost every part of the world. It is a natural source of antioxidants and has effects similar to those of green tea. Due to its caffeine content, coffee is valued for its stimulating effect on the mind, helps combat fatigue and, when consumed in moderation, may support the body’s natural cellular defences. Caffeine stimulates the central nervous system and can have a positive effect on human performance.

At the turn of the 16th and 17th centuries, drinking coffee in Europe was considered a social activity. When the first coffee houses began appearing on the European continent, coffee houses were already nothing new in the Arab world. Their kaweh kanes were places not only for political discussions but also centres of entertainment.

Coffee arrived in Bohemia in the 17th century and was initially consumed only among the so-called upper classes. It took quite some time before it spread from bourgeois households to ordinary people. In its early days, coffee was considered a rare remedy for digestive problems, was sold only in pharmacies and was relatively expensive. Later, people began seeking it for its stimulating effects, and coffee drinking became widespread, eventually ceasing to be merely a fashionable trend.