We are able to provide coffee beans coming from Ethiopia. Washed, Natural Anaerobic and Carbonic Fermentation
Packaging; Jute Bags 60 Kgs
Coffee Type: Arabica
Yirgacheffe grade 2/3 Natural
Yirgacheffe grade 1 Natural
Yirgacheffe grade 1 / Guji grade 1 washed
Yirgacheffe Anaerobic Fermentation
Yirgacheffe Carbonic Fermentation
Guji Carbonic Fermentation
Kindly note we have certifications Organic, RFA and UTZ on Yirgacheffe coffee
Yirgachefe is region with in Sidamo province, the coffee that is found in this region has authentic character which makes it one of the worldâ??s highly demanded specialty coffee
- Region: Yirgachefe Gedion zone Location: Southern Ethiopia
- Rainfall: 120mm- 1599mm
- Variety:
Washed and Natural Cup profile for washed: Floral, jasmine, lemon, and herbal orange, citrus, black tea, medium body and complex flavor.
Cup profile for Natural: Honey, fruity, dried fruit, berry like silky body, citric acidity, sweet long fruity after taste.
We are Italian producers of pure extra virgin olive oil. The taste, flavour and goodness of our oil has been appreciated over the years and is totally unique. We are proud to produce only the best quality and we are able to do bespoke orders based on the client's requirements. We can supply glass or stainless steel packaging and at any size!
Our oil is cold pressed and unfiltered so you can see its authenticity and genuinity and it comes from three different types of olives:
- Nocellara del Belice
- Biancolilla
- Cerasuola
Sicilia Fredda is proud to bring you its local produce Sicilian Pecorino cheese DOP.
The Pecorino Siciliano DOP is produced exclusively with whole sheep's milk, fresh and coagulated with lamb rennet.
The Pecorino Siciliano DOP has a cylindrical shape with flat sides with a 10-18 cm high side. The weight of the wheels varies from 8 to 12 kg.
This is the oldest cheese produced in Sicily, probably the oldest in Europe. It is an excellent meal cheese *, especially if eaten fresh or semi-seasoned, the Sicilian DOP Seasoned Pecorino is widely used as a grating cheese, to flavour first courses, but also with bread and olives, fruit and honey which they tend to attenuate the rather spicy flavour.
It goes well with red wines, better if full-bodied.
*Its solid non-flaky texture makes it easy to enjoy as a snack or nibble, thinly sliced or in cubes as a garnish for salads and sandwiches.
SEASONED PECORINO 'STAGIONATO'
The seasoning period is carried out in naturally ventilated rooms and is not less than 4 months. The crust is yellowish white in colour and has a wrinkled surface that reflects the modelling of the basket in which it was placed. The paste is hard and compact, white or straw yellow in colour with slight holes.
The smell is spicy, fresh and floral; the strong and fruity taste, more markedly spicy for the more mature cheese.
Available in 10-12 kg wheel size.
FRESH PECORINO DOP PRIMOSALE
The Primosale is the starting part of the Pecorino making process. The preparation is carried out in naturally ventilated rooms and is not less than 4 months. The crust is yellowish white in colour and has a wrinkled surface that reflects the modelling of the basket in which it was placed.
Available in 10-12 kg wheel size
Sicilia Fredda is proud to offer you the Sicilian Caciotta Cheese in both traditional and smoked versions.
The fresh Caciotta is a stretched curd cheese typical of every area of Sicily but is a cheese that is also widespread throughout the South, not only in Sicily.
It is considered as one of the oldest cheese ever.
Even among a myriad of cheeses, recognizing the Caciotta is really very simple because it has a very particular shape which no other cheese has. It is in fact a pear shape with a small head on the top. This small head is there to ease the hang of the cheese whilst it rests!
Its solid non-flaky texture makes it easy to enjoy, including as a snack or nibble, thinly sliced, or in cubes as a garnish for salads and sandwiches but also paired with bread and olives, fruit and honey.
It goes well with red wines, better if full-bodied.
The crust of fresh Sicilian Caciotta has a very light straw yellow colour. Unlike many other Sicilian cheeses, the rind in this case is soft when cut. The paste inside, of a very pure white, is even softer: it literally melts in your mouth!
When tasted, the fresh Caciotta has an extremely sweet, light flavour. It brings back the taste of pure milk!
TRADITIONAL CACIOTTA
Traditional caciotta cheese ingredients: Cowâ??s milk, salt, rennet.
Available in pieces of 550-600 gr each.
SMOKED CACIOTTA
Smoked caciotta cheese ingredients:
Cowâ??s milk, salt, rennet, liquid food smoke.
Available in pieces of 550-600 gr each.
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The wisdom defined by millennia of history, the magnificence of the most vigorous olive trees, centuries and centuries of olive oil mastery celebrated in Exclusevoo Terra Eterna: an ode to taste that satisfies the palate and inebriates the senses.
An EVOO oil which is enveloping and elegant. Its medium fruitiness shows lively notes reminiscent of almond, fresh grass and a faint herbaceous hint of artichoke.
100% Made in Italy, Organic and Halal certified.
Azienda Olearia Condello is active in the local market since 1952.
We produce pure organic and natural Extra Virgin and Virgin Oil from our own olives located in Calabria, South of Italy:
- 100% BIO with CE certification
- 100% Italian with I.G.P /D.O.P/ D.O.C certification
- Cold pressed
