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Worldwide, more than 130 million of
60-kg bags of coffee are produced, but only a small
percentage of the total amount is fine coffee. Fine
coffee unveils its origin. The strong personality of
its taste allows you to follow the track to its
birthplace.
Fine coffe is influenced by so many
factors: soil, altitude, humidity and sunshine and
rain ... The altitude is crucial to cultivate coffee
with great chances of becoming a grand cru. At a
higher altitude, oxygen concentration is lower and,
therefore, it takes longer for the coffee to mature
and, as a consequence, flavours can develop calmly
with more complexity and with a touch of refreshing
fine acidity. Acidity is a critical value for the
quality of the coffee. Cal Lluís has a careful
selection of coffees of origin, prepared so that all
its features can be appreciated.
Cal Lluís also offers a wonderful selection of teas of
origin, ideal for getting in touch with these
infusions: white tea, China, India and Ceylan, among
natural varieties, and Earl Grey, Passion fruit,
Sherezade, Greenmint, Apple, Mango...among the
perfumed ones.
The taste
and properties of the tea are closely linked to the
process whereby the infusion is prepared (its length
and the concentration of the leaves, for example).
Boiling water poured on the tea extracts quickly the
theine (caffeine of the tea) and the aromatic
substances. But after three minutes, water begins to
absorb the tannins (with astringent properties) which
bring a bitter taste. That’s why tea can be either
exciting or sedative.
Infusions offer of Cal Lluís is completed with the
most traditional and medicinal herbs:
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Camomile:
digestive and stimulant.
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Maria
Lluïsa: suitable for indigestion, flatulence and
palpitations.
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Mint:
tonique virtues, stimulant and sedative.
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Poniol: Similar to mint, that is why sometimes
they are used together.
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Tea of
the rocks: Properties against colds and
stomachaches.
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Lime tea:
Calming and sedative.
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