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Columbia Thermal Shock
Regular price
CHF 19.90
Grösse
This coffee seduces with a gentle composition of golden forest honey and softly melting brown sugar, giving the taste a warm,
to impart a comforting sweetness. This experience is accompanied by vibrant notes of ripe strawberry, juicy peach, and refreshing kiwi – a fruity delight.
Acidity that lends the coffee lightness and vibrancy. The interplay of aromas is rounded off by a delicate hint of fine cocoa, adding depth to the overall profile.
and lends a gently tart elegance. A coffee like a sensual journey through the sun-drenched heights of Colombia – multifaceted, balanced.
and unforgettable.
Regular price
CHF 19.90
Grösse
This coffee seduces with a gentle composition of golden forest honey and softly melting brown sugar, giving the taste a warm,
to impart a comforting sweetness. This experience is accompanied by vibrant notes of ripe strawberry, juicy peach, and refreshing kiwi – a fruity delight.
Acidity that lends the coffee lightness and vibrancy. The interplay of aromas is rounded off by a delicate hint of fine cocoa, adding depth to the overall profile.
and lends a gently tart elegance. A coffee like a sensual journey through the sun-drenched heights of Colombia – multifaceted, balanced.
and unforgettable.
Taste Profile
Beverage
Beans
Colombia
Why 20 minutes of roasting time make all the difference
Industrial coffee is often “shock-roasted” at around 600 °C for just 90 seconds. The result: burnt on the outside, acidic on the inside. At Turm, we take our time. Our beans are roasted for up to 20 minutes at lower temperatures, allowing irritants and excess acidity to break down. Your stomach will thank you.
Warum 20 Minuten Röstzeit den Unterschied machen
Industriekaffee wird oft bei 600°C für nur 90 Sekunden 'geschockt'. Das Ergebnis: Aussen verbrannt, innen sauer. Wir bei Turm lassen uns Zeit. Unsere Bohnen rösten bis zu 20 Minuten bei niedrigen Temperaturen. Das baut Reizstoffe und Säure ab. Dein Magen wird es dir danken.
