Thisis Intenso, another Segafredo blend manufactured for the Italian espresso maker by Meira, the big Finnish coffee and spice company.
On the bag, we are told that this ”is an Italian-style, dark roast, organic coffee with a flavour reminiscent of the robust, dark and strong characteristics of Italian coffee.” The roast level is ”3”.
For brewing, I used both my Bialetti Moka pot and the French press.
Either way, the results were less than appealing.
Now, Intenso was pretty intense indeed. There was a healthy dose of acidity, and some bitterness as well. I immediately got the impression that this was going the be a very flavorful blend. Ironically, however, the actual flavors were hard to detect. To be more precise, there seemed to be none to speak of.
Everything in Intenso made me think of those cheap (actually, a lot cheaper) Bellarom blends they sell in Lidl.
If that’s what you like, you might consider trying it. As for me, I would rather get a pack of Lavazza Qualità Oro.
Here’s another grocery store coffee that I’ve wanted to try: Segafredo ZanettiPausa. To be precise, this blend is manufactured for Segafredo by Meira, the traditional Finnish coffee and spice company. Since Pausa is not listed on the international Segafredo website, one wonders if it’s only made for a limited (Scandinavian?) market.
On the bag, there is some information on the product:
Segafredo Pausa is an Italian-style, dark roast coffee with a flavour reminiscent of the robust, dark and strong characteristics of Italian coffee.
We are also told that Pausa is ”[s]trong in taste”, and roasted ”very dark” (4). Judging by the images on the bag, the company appears to suggest that the blend is suitable for French press and auto drip machines.
Well, if it’s supposed to be an Italian-style blend, it should be tried in the Moka pot first!
Indeed, Pausa was similar to many Italian Arabica espresso blends. (It appeared to contain no Robusta.) While the mouthfeel was by no means harsh, the flavor profile was on the bitter and acidic side. I also detected the following notes:
The French press version was nice, but it offered no real surprises. In my opinion, it was ”just good coffee” with few nuances and little complexity. I definitely preferred the Moka pot version.
In summary, the Finnish made Segafredo ZanettiPausa is a reasonably good, dark roasted, medium bodied Italian-style grocery store blend. While it is hardly ”gourmet”, there is nothing wrong with it, either. If there is no Lavazza Qualità Oro available, I can see myself buying it again.
In 2020, I got to enjoy at least 73 different coffee blends or single origin coffees from 12 different countries and 33 companies. Now it’s time to wrap up the year by listing the very best products!
While I had the opportunity to try all kinds of coffees, all of the products that made my top 10 list were unflavored high-end coffees. That said, I included one flavored coffee and one grocery store blend into the ”Honorable Mentions” category.
Like last year, the products were so different from each other that it wouldn’t have been fair to compare them with each other. Therefore, instead of ranking the coffees, I organized them into three categories according to the approximate roast level (dark, medium, and light). Of course, the darkness of a roast is a subjective matter. It is also probably not the best way to categorize coffee products. Obviously, there are so many other factors that affect the flavors. However, I wasn’t able to come up with a better way to list the coffees. So, in each of the three categories, I presented the coffees inalphabetical order according to the company name. The resulting list can be thought of as a pool of excellent coffees. You can pick any product you want and end up enjoying a truly memorable experience.
I used two different brewing methods. Espresso coffees were brewed in my three cup Bialetti Moka pot. On the other hand, the coffees that were intended for other brewing methods I prepared in my AeroPress, with my favorite inverted methodand a paper filter. I used no additives.
You could not go wrong with any of these coffees. Unfortunately, some of these products might already be out of stock. If that is the case, you could check out any product from these great roasteries. They really know what they do.
Lastly, there were three blends that did not make the top 10 list but still deserve to be mentioned.
Hamwi CaféClassic—the best flavored coffee (cardamom) (United Arab Emirates)
The other day, as I went Christmas shopping, I got this: Christmas Coffee from Paulig, the Finnish coffee giant. Nice! I had never had it before.
On the bag, Paulig does not give away a lot of information about the product. The description is pretty concise:
A delicious coffee blend, flavoured with real cinnamon and cardamom. This secret recipe, particularly for Christmas, has been perfected by our years of experience.
Other than that, the company only reveals that the roast level is 3/5. Oh yes, the symbols on the bag do indicate that the (pre-ground) product is intended for filter coffee machines or French press. Of course, I decided to make it in my AeroPress. It worked really well with my trusty plastic tube!
The bag note was very pleasant and natural. There was absolutely nothing artificial to it. The aroma was reminiscent of traditional Scandinavian cinnamon rolls and gingerbread cookies.
I could be wrong (?), but to me, Christmas Coffee appeared to be made of 100% Arabica beans (from Latin America?). That’s the way it felt, anyway. Whereas many flavored coffee products seem to be quite mild, Christmas Coffee was medium-full in body.
The flavor was naturally sweet and slightly bitter. While there might have been some midrange nuttiness to it, I found myself mostly thinking of fresh baked semi-sweet cinnamon rolls, spiced up with a hint of black pepper. The whole thing was bready, bakery-like, and somewhat spicy. I found myself enjoying it in the morning, and multiple times during the day. It was really good!
Get a bag of PauligChristmas Coffee from your local supermarket, and see if you like it too! Merry Christmas!
Here’s yet another coffee from Mokkamestarit Coffee Roasting Co. (Tampere, Finland). The name, Wanhanajan vaniljakahvi, is difficult to translate exactly. Basically, it refers to vanilla coffee as it used to be in the olden days.
So, this is coffee with added flavoring. On the their website, Mokkamestarit elaborate that it tastes like vanilla cream. They also reveal that the roast level is 1/5. Obviously, the coffee is pre-ground. Other than that, there is little information on the blend.
First, let me confess: I have no idea what vanilla coffee might have tasted like in the past. Therefore, I can only compare this product with other flavored coffees that are available now.
That said, as soon as I opened the bag, I was greeted by an aroma I remember smelling as a kid. It’s a faint memory. I’m entering a confectionery store with my mom. The mouthwatering mélange of aromas: chocolate, fresh licorice, cakes, coffee, baking spices… Lovely!
I used my AeroPress for brewing this coffee. Perhaps the grind size could have been a little coarser, but it worked reasonably well with my trusty plastic tube.
Due to the added flavoring, it was somewhat difficult to tease out the flavors of the actual coffee that went into this product. I think the basic flavor profile consisted of midrange notes of chocolate, (hazel?) nuts, and a small hint of tobacco.
But what about the added flavoring? I detected some vanilla, for sure, but there was more to it. Licorice and anise? Chocolate and cream? Obviously, it could also be that the vanilla flavor accentuated the chocolatey flavors of the coffee. I’m not sure! In addition to these flavors, however, I couldn’t help but think that there was something artificial to the topping: both the flavor and the mouthfeel reminded me of glycerol. No, I’m saying it was unpleasant. It just did not feel very natural, either.
All in all, Wanhanajan vaniljakahvi was not unlike the Hawaiian blend I had a year ago, Hazelnut Coffee by Lion Coffee. Obviously, both the flavoring and the coffee itself were different. However, the overall vibe was very similar: medium mild Arabica coffee with a generous helping of added (not only natural?) flavoring. If that’s what you like, you might want to try it out! You can get it from the Mokkamestarit online store.
As I was buying this single estate coffee, the roastery had just ran out of labels for it. But no worries, I can tell you what it is: Costa Rica La Pastora Anaerobic by Mokkamestarit Coffee Roasting Co., Tampere, Finland.
Now this one was unique! As I opened the bag, I immediately knew that I was going to get something different. On the one hand, the bag aroma made me think of semi-sweet crackers—Digestives, perhaps, or maybe even gingerbread cookies. On the other hand, however, there was this high, piercing note that reminded me of lingonberries. The whole thing smelled like a traditional Scandinavian lingonberry pie.
As always, I used both the Moka pot and the AeroPress.
The mouthfeel was silky smooth. The body was somewhere between medium or medium-full.
The flavors matched the bag aroma. In the middle of the flavor spectrum, Costa Rica had a ”brown” flavor of sweet and savory Digestive pie crust that had a hint of gingerbread to it as well. In the upper register, there was this ”red” acidity of lingonberries. In the spicing department, I detected some vanilla and light baking cocoa.
Now I think I know the reason why Mokkamestarit ran out of labels for Costa Rica La Pastora Anaerobic. It is very, very good. While it was unlike any other coffee I remember tasting, I found it to be extremely enjoyable!
Here’s another offering from Mokkamestarit Coffee Roasting Co., Tampere, Finland: Guatemala Huehuetenango. It is made of washed and sundried Catuai, Caturra and Paches. The roast level is 3/5.
The company describes this product as fruity. Supposedly, there are notes of melon in the aroma. They also state that the coffee is moderately acidic, and that it provides a fresh finish.
As always, I used both the Moka pot and the AeroPress for brewing. Either way, the mouthfeel was semi-creamy, and the body was medium full.
The flavor profile was not exactly monochromatic, but not super nuanced either. While I was unable to detect the melon-like aromas, I did get some fruity and fresh flavors. On the other hand, there was also quite a bit of nuttiness that had a nice, bitter edge to it. I found myself thinking of bitter almonds. These two aspects—the high, fruity flavors, and the midrange nuttiness—worked so well together that most of the time I didn’t even think about them as distinct from each other. Instead, I just enjoyed the ”one” solid, medium-full flavor.
In sum, Guatemala Huehuetenango was a nice experience. To be honest, it did not blow me away like Etiopia Yirgacheffe Reko did, but I liked it quite a bit nonetheless. It is very good! I think you should give it a try. Check out Mokkamestarit, and get yourself some!
This is one of the coffees I purchased: Etiopia Yirgacheffe Reko. It is made of washed Heirloom from Kochere district, Ethiopia. The roast is light (1/5). On the label, the aroma is described as being reminiscent of nutmeg and apricot. They also mention it has a tea-like quality. The acidity is said to be grape-like.
The aroma of the ground beans was amazing. It reminded me of fresh fruits and berries. It also had a caramelly nuttiness to it.
I decided to start with my AeroPress. Before I noticed, my coffee grinder was almost empty. It was that good. Luckily, I had just enough coffee left to make one last cup in the moka pot. That way, it tasted even better!
The mouthfeel was creamy, perhaps even oily. It felt as if the coffee ”melted” and spread all over my mouth. For a brief moment, it also left a nice coating on my palate. Fantastic!
The flavor profile consisted of two main parts: The high end of the spectrum was dominated by the acidity of fresh fruits, and perhaps some berries. On the other hand, the midrange was all about the naturally sweet, caramelly nuttiness. While these two aspects were easily distinguishable, they matched each other so well. It was like the perfect marriage between the two. In addition to this, there might have been a hint of vanilla as well.
Oh yes! I liked this. A lot.
You owe it to yourself to check out Etiopia Yirgacheffe Reko from Mokkamestarit. It is truly wonderful.
This is the third offering from the Lehmus Roastery series of seasonal coffees. Just like the other Kettu-kahvi products (Finnish for ”fox coffee”), this one is made of naturally processed Yellow Bourbon Arabica from Fazenda I.P., Brazil. It is also the darkest of the Kettu batch, 4/5 on the Lehmus scale.
On the label, the coffee is described as full-bodied. Other than that, we are only told that whereas the dark roast lends the coffee ”softness”, the natural processing makes it slightly sweet.
As usual, I used both the AeroPress and my trusty old Bialetti Moka.
Either way, the mouthfeel was relatively creamy and very pleasant. The flavor profile was naturally sweet, but also somewhat bitter and spicy. The main notes were medium dark chocolate and roasted almonds. In the finish, there was also a wonderful hint of raisins or dried figs. All the flavors were in perfect balance, and none of them overpowered the others. While this coffee did not offer the most unique flavor profile I have ever experienced, I found it to be very pleasant nonetheless.
There is no question about it. Just like its lighter siblings, the dark roasted version of Kettu-kahvi is an excellent product. I think you might like it a lot! Be sure to get yourself some from Lehmus Roastery!
Here’s the second offering from the Lehmus Roastery line of seasonal coffees: Kettu-kahvi,flavored with cardamom and cinnamon.
As far as I understand, this product is based on the same exact coffee as the unflavored Kettu-kahvi medium roast I reviewed a few days ago: Yellow Bourbon Arabica from Fazenda I.P., Brazil. Also, both the unflavored and the flavored versions are roasted medium (3/5 on the Lehmus scale). The only difference between these two products seems to be that this present coffee comes pre-ground, and is blended with some extra spices.
The bag note was just mouthwatering. It made me think of sweet cinnamon rolls and Christmas cookies. There was nothing artificial about it. I am almost certain that Lehmus used only natural baking spices for flavoring.
The grind size appeared to be suitable for regular coffee machines. With that being said, it worked very well with the Bialetti Moka pot. Granted, my AeroPress would have benefited from a coarser grind. Nevertheless, I was able to make some nice coffee with that particular gadget as well.
But how did it taste? Simply put, it was just delicious! I will not repeat what I said earlier about the basic flavor profile. You can read about it from my previous review. The coffee-to-flavoring ratio was excellent: There was just enough cardamom and cinnamon to give this coffee a special seasonal character. Even so, the added spices never overpowered the unique characteristics of the Brazilian coffee. The flavors of the coffee and spices worked extremely well together, and formed a unified whole.
For some strange reason, this flavored version of the Yellow Bourbon Arabica did not feel quite as strong as the unflavored version. Honestly, I’m not sure why that is. Usually, I would opt for something with a little more oomph to it—something like, say, Hamwi Café Classic, the great Turkish/Arabic coffee with cardamom flavoring. But that’s just me. For most people who want high quality Arabica coffee with some seasonal flavoring, Kettu-kahvi with cardamom and cinnamon would probably be the perfect option.
Go to the Lehmus Roastery website and get yourself some! You will not be disappointed!