🚚 At Purchase of 3 x 250g bags and receive free shipping within Germany.
€14,00 EUR
Unit price
€56,00 EUR/kg
Taxes included.
Shipping calculated at checkout.
Espresso Blend with Carbonic Maceration – Brazil Blend & Pacamara, 200 h
An espresso blend that isn't just dark roasted – it gets its depth from 200 hours of Carbonic Maceration. Dense, almost smoky, with a sweetness reminiscent of melted dark chocolate. In a cappuccino or flat white, the structure remains clearly noticeable.
Region
Brazil & Colombia
Variety
Brazil Blend & Pacamara
Processing
Carbonic Maceration – 200 h
Roast Profile
Espresso Roast
Preparation
Espresso roast. Portafilter machine or automatic coffee machine. Particularly good in a portafilter machine – where the chocolate notes are most prominent.
Save more – Choco Bomb in a bundle
Processing
Carbonic Maceration – 200 hours
In carbonic maceration, coffee cherries are flooded with CO₂ in an airtight tank. Without oxygen, fermentation proceeds slower and more controlled – over 200 hours, complex sugar compounds develop, giving the coffee its chocolatey density and spicy sweetness.
About this Coffee
Choco Bomb is an espresso blend of Brazilian beans and Pacamara from Colombia. The name says it all: dark chocolate, creamy texture, a depth that lingers. The base is the Brazil Blend from Cerrado Mogiana – a stable foundation with low acidity and a full body. The Pacamara component adds structure and the spicy note that distinguishes this blend from an ordinary chocolate espresso.
The 200-hour carbonic maceration is the decisive element. Anaerobic fermentation creates aroma complexes that would not be possible with classically processed beans – a controlled depth that unfolds particularly well in a portafilter machine. In milk drinks: full structure, no bitterness. Direct Trade, roasted in Berlin.
Frequently Asked Questions
What is carbonic maceration in coffee?
Carbonic maceration is a fermentation method where whole coffee cherries are flooded with CO₂ in an airtight tank. Without oxygen, fermentation proceeds slower and more controlled – for Choco Bomb, over 200 hours. This creates complex sugar compounds that give the coffee its chocolatey density and spicy sweetness – without needing to be dark roasted.
What does Choco Bomb taste like?
Dark chocolate upfront, with a creamy texture and a spicy sweetness on the finish, reminiscent of melted dark chocolate. The Brazilian component brings a full body and low acidity, while the Colombian Pacamara adds structure and depth. In a cappuccino or flat white, the chocolate note remains clear without becoming bitter.
Why is Choco Bomb a blend and not a single origin?
Espresso requires consistency across harvest cycles – a characteristic that a single-origin lot cannot reliably provide seasonally. By blending Brazil Blend (Cerrado Mogiana, low acidity, full body) and Colombian Pacamara (structure and spicy depth), we create an espresso that tastes the same all year round – not an industrial product, but a precisely curated blend with clear origin.
Does Choco Bomb also work in automatic coffee machines or Moka pots?
Choco Bomb unfolds best in a portafilter machine – that's where the chocolate note comes out most strongly. It also works well in an automatic coffee machine: thanks to its forgiving profile, it's a safe choice for most home automatic machines. In a Moka pot, it yields an intense, chocolatey coffee with a little more body than in a portafilter – grind a bit coarser than for an espresso machine, never tamp.
