Visitors to any restaurant or café in Spain that order coffee are very likely to be served torrefacto coffee – a more flavorful, richer coffee than what is usually served here in the United States. Despite being the brew of choice for many Spaniards, torrefacto coffee is nearly impossible to find here as it rarely imported into the United States. If you’ve been longing to recreate the delicious café con leche you fell in love with during your visit to Spain, your search is over.
To make torrefacto coffee, a portion of the whole coffee beans are coated with a fine mist of sugar prior to roasting. These sugar coated beans are blended with natural roast beans and the proportion of torrefacto beans in the mix determines the intensity of the coffee. This particular decaffeinated blend is 50% torrefacto and yields a full-bodied, robust cup of coffee with none of the bitterness you’ll find in an ordinary cup of coffee.
Catunambú feels that great coffee is created from a combination of the very best coffee beans available and careful production. They blend 10 different varieties of beans from the very best coffee regions in Africa and Latin America to achieve their unique flavor and aroma. By using the best kinds of coffee in the world, Catunambú’s coffee blend is unsurpassed.
Founded by Juan Ferrer over a hundred years ago, Catunambú is the coffee of Andalusia. Quality is the top priority for this 100% Andalusian company based in Sevilla. For decades Spaniards have enjoyed Catunambú coffee at their cafés throughout Sevilla and now you can enjoy this taste of Andalusia in your own home!
This coffee is vacuum packaged with a patented “Goglio Valve” to seal in the freshness of freshly ground coffee and to guarantee that it reaches the customer at the peak of aroma and flavor. Ground coffee is vacuum packed immediately after roasting to preserve its freshness.