Coffee beans illy Intenso 250 g, dark roasted

Dark roasted coffee beans illy Dark 100% Arabica is a strong coffee with a full body, rich crema and a pleasant aroma. It is "our company" coffee, which we especially appreciate for its sovereign taste with a hint of dark chocolate, low caffeine content and almost non-existent acidity. It wakes us up in the morning, keeps us on our feet all day and puts us to sleep in the evening... simply a great companion 

Quality

Illy coffee is made up of nine different types of Arabica coffee. This allows the resulting taste to always be constant. Like any agricultural crop, coffee also varies from harvest to harvest. The correct mixing of the coffee blend thus becomes a real mastery.

Sustainable development

illycaffè always buys green coffee directly from specific farmers, never through a commodity exchange. Only in this way is the required quality of the beans guaranteed. At the same time, long-term ties are created between the growers and the roaster. The company pays up to 30% more than the market price for its green coffee supplies. Sustainability is thus one of the main values that illycaffè recognizes.

Quality control

Before the green coffee reaches the illy roasting plant, it is tasted several times in the company laboratory. The first is a tender sample, followed by a sample before the entire shipment leaves the port in the country of production. Another sample is taken upon arrival at the port of Trieste. If this sample matches the original two, the shipment is accepted into the illycaffè warehouse. Depending on the length of storage of the green coffee, further continuous testing is carried out.

Sorting

It only takes one bad bean out of a total of fifty to ruin the taste of the resulting cup of espresso. Each individual illy coffee bean undergoes electronic sorting: the beans pass through a machine that uses special beams to examine their physical characteristics. Immature or fermented beans are then discarded by a stream of air. However, thanks to the care taken in the selection of raw materials, the resulting percentage of rejected beans is very small.

Packaging

Freshly roasted coffee loses up to 40% of its aroma within eight hours when exposed to air. Therefore, illy coffee is packaged using a unique technology called pressurization, in which the can is filled with compressed nitrogen, which is inert to the coffee mixture. Together with the carbon dioxide produced by the roasted beans, this causes the pressure in the can to be significantly higher than in the surrounding atmosphere. The aromatic substances then remain literally trapped in the cellular structure of the beans. Espresso prepared from coffee packaged in this way has a richer aroma and fuller body.