The character of an outstanding coffee lies in its composition. Only the finest quality from premier growing regions can lead to a perfect composition of outstanding taste and incomparable aroma. For DAVIDOFF CAFÉ, our master blenders select only the choicest Arabica beans from the world’s best plantations and blend them to perfection.

Acidity is a highly desirable quality in coffee, referring to the degree of flavour in the cup. In fine coffees, acidity results in a pleasant sharpness or brightness. Acidity refers to the coffee’s flavour and, similar to describing acidity in wine, is assessed as lively, moderate, flat or dull. All good coffees have some acidity, but to a varying degree. The darker a coffee is roasted, the more its acidity dissipates. Palate acidity is the brightness of the flavour. Without it, coffee tastes flat and dull. Coffees with good acidity taste bright and crisp.

No, coffee is generally a 100% natural product and contains no additives. So there is nothing added like preservatives, artificial aroma or colorants. Coffee is prepared from the roasted and ground seeds of the coffee plant. The seeds are found in the coffee “cherries”, which grow on the coffee tree. The seeds are then roasted to varying degrees, depending on the desired flavour, before being ground and brewed to make coffee drinks.

It’s two different type of coffee plants. Arabica is originally coming from Yemen and grown in high altitude and moderate climates. Arabica beans are bigger and deliver a larger scope of flavors. Robusta beans grow at a lower altitude in a more accessible area and, as its name said, is more robust. Beans are smaller and rounder and deliver a stronger taste.