Details
Melitta® BellaCrema® Selection des Jahres 2016

BellaCrema® Selection of the Year 2016

with Alnatura-Mexicana-beans for an intense character with a dark chocolate note

Different varieties and growing areas define the taste- similar to wine. A special taste-expirience offer the Alnatura-Mexicana-beans: In the southern highlands of Mexico the beans are riping at all-year warm temperatures and plenty of rain under optimal climatic conditions. This composition of beans develops its intense-spicy character and reveals a tender-harsh shade of cocoa inbetween these complex aromes.
100% Arabica & BellaCrema®
100% Arabica & BellaCrema®
100% Arabica & BellaCrema®

Because coffee is a product that comes from nature, its taste is dependant on many factors. So that every cup of BellaCrema® coffee tastes the same, we blend several types of coffee beans together. The compostion of the blend is continually adjusted so that we can get the highest quality possible.We use beans harvested in South America and Central America for our Melitta® BellaCrema® blends. Although they are grown under varying conditions, they have at least one thing in common - they are all Arabica beans.

Using only Arabica beans means that we can guarantee a perfect cup of coffee every time. Arabica beans are known for their smooth and mild taste, and are preferred to the Robusta bean with it's stronger, slighty bitter taste.

The intensive aroma and the fine hazelnut reddish brown color are also due to the purity of the blend.

Pleasure in Coffee
Quality from pleasure in coffee

Pleasure in coffee 

This is what we stand for and have stood for since Melitta Bentz invented the first coffee filter in 1908, laying the foundation for modern coffee pleasure. This pleasure in coffee was and remains our motivation to consistently offer the best quality and unique coffee enjoyment with competence, innovation and a love of the product.

Tastes and Aromas
Coffee Tasting Wheel

The "Coffee Taster's Flavor Wheel", which was developed by the SCAA (Specialty Coffee Association of Amercia®), illustrates a glossary of coffee terms based on sensory science and has become the standard that most cuppers use today to describe the taste of roasted coffees. There are two existing coffee tasting wheels, one refers to taints and faults and the other, which is shown here, contains distinct aroma and flavour tasting attributes found in coffee. 

This wheel is divided into two sections: tastes and aromas. The left side shows the four different basic taste groups: sour, sweet, bitter and salty. The categories on the right side show aroma groups. The Flavor Wheel, used in tandem with “The Coffee Cupper's Handbook”, gives professionals a common vocabulary to 'speak coffee'.