Roasted Coffee

Greek

It is known today as Greek (and Turkish) coffee and has its roots in the hills of Ethiopia. In the 15th century, the Arab traders brought it back to the Middle East and until the 16th century, it had reached Western Europe. The Turks were introduced to the culture of coffee, around 1550 and through the Ottoman occupation. This drink then arrived in Greece shortly afterwards.

In Greece, to prepare a perfect Greek coffee is considered to be an art, like tea in Japan, There are many subtle distinctions in the Greek coffee.

This coffee which is prepared in a small coffee pot is probably the most famous coffee and named in various ways, depending on the country which we live in (Armenian, Arabic, Turkish, Cypriot, Greek).

In the countries of the Middle East it is widespread in mixing coffee with cardamom and other aromatics (herbs)

  1. GREEK COFFEE "QUEEN’S”
  2. GREEK COFFEE "TOP CUP”
  3. GREEK COFFEE DECAFFEINATED &  AND WITH FLAVOURS : CINAMMON,MASTIC,CARDAMO

 

Filtered coffee (French)

Filtered or French coffee, was perfected by the French and is recognized by the experts as one of the best coffees, as it is ground through various distilled machines until reaching today’s filter coffee machine.

Austrians preferred the French method of production but to be served with cream instead of milk. This type of coffee suited the taste of the Scandinavian countries, and generally the Western countries.

1. FILTER “QUEEN’S” (100% ARABICA SUPREME)

2. FILTER “TOP CUP”

 

3. FILTER “GERMAN” (MEDIUM ROAST)

4. FILTER ”FRENCH” (DARK ROAST)

5. FILTER OF ORIGIN

  • MEXICO ALTURASHGEPMUXBOLESTATE
  • COLOMBIAS UPREMOLAMESETTA
  • NICARAGUAMATAGALPA
  • GUATEMALAANTIGUASHB
  • COSTARICA “TARRAZU SAN RAFAEL”
  • SANTOS BRAZIL “YELLOW BOURBON”
  • KENYA AA “HONEY BUSH ESTATE”
  • TANZANIA KILIMANJARO AA
  • ETHIOPIA SIDAMO GR2 WASHED
  • EL SALVADOR SHG “CAS NIBES”
  • PAPUA NEW GUINEA
  • SANTA CRUZ “ESTATE GALAPAGOS”
  • JAMAICA “BLUE MOUNTAIN”
  • KAANAPALI ESTATE COFFEE HAWAII MOCHA
  • SANTOS BRAZIL “MONTE ALEGRE”
  • MALAWI AA PLUS “PAMWAMBA”
  • CUBA WASHED ALTURA LAVADO
  • JAVA BLAWAN

6. FILTER FLAVOURS

  • VANILLA (VANILLA)
  • VANILLA HAZELNUT (VANILLA – HAZELNUT)
  • VANILLA NUT (VANILLA – NUTS)
  • VANILLA CREAM (CREAM VANILLAΣ)
  • BUTTER SCOTCH (BUTTER CREAM)
  • HAZELNUT (HAZELNUT)
  • WALNUT (ΚΑΡΥΔΙ)
  • COCONUT (ΚΑΡΥΔΑ)
  • MACADAMIANUT
  • ORANGE (ΠΟΡΤΟΚΑΛΙ)
  • CINNAMON (ΚΑΝΕΛΛΑ)
  • SPICES (ΜΠΑΧΑΡΙΚΑ)
  • TIRAMISU
  • CAPPUCCINO
  • HONEY (ΜΕΛΙ)
  • GINGER BREAD (ΠΙΠΕΡΟΡΙΖΑ)
  • CHOCO SPICES (CHOCOLATE – ΜΠΑΧΑΡΙΚΑ)
  • CHOCONUT (CHOCOLATE – ΞΗΡΟΙ ΚΑΡΠΟΙ)
  • CARAMEL (ΚΑΡΑΜΕΛΑ)
  • CREAMCARAMEL (ΚΡΕΜΑ ΚΑΡΑΜΕΛΑΣ)
  • CRÈMEBRULEÈ (ΚΡΕΜΑ ΚΑΡΑΜΕΛΟVANILLA)
  • IRISHCREAM (ΙΡΛΑΝΔΕΖΙΚΗ ΚΡΕΜΑ)
  • COOKIES (ΜΠΙΣΚΟΤΟ)
  • ALMOND (ΑΜΥΓΔΑΛΟ)
  • ROASTEDALMOND (ΨΗΜΕΝΟ ΑΜΥΓΔΑΛΟ)
  • PINACOLADA (ΡΟΥΜΙ – ΑΝΑΝΑ – ΚΑΡΥΔΑ)
  • AMARETTO (ΠΙΚΡΑΜΥΓΔΑΛΟ)
  • GRAND MARNIER
  • RUM (ΡΟΥΜΙ)
  • BRANDY (ΜΠΡΑΝΤΥ)
  • BUTTER RUM (ΒΟΥΤΥΡΟ –ΡΟΥΜΙ)
  • PRALINE (ΠΡΑΛΙΝΑ)
  • PECAN PIE
  • CHOCOLATE (CHOCOLATE)
  • CHOCO ORANGE (CHOCOLATE – ΠΟΡΤΟΚΑΛΙ)
  • CHOCOCHILI (CHOCOLATE – ΚΑΥΤΕΡΗ ΠΙΠΕΡΙΑ)

7. DECAFFEINATED

8. DECAFFEINATED FLAVOURS

  • VANILLA (VANILLA)
  • VANILLAHAZELNUT (VANILLA – ΦΟΥΝΤΟΥΚΙ)
  • CHOCOLATE (CHOCOLATE)
  • HAZELNUT (ΦΟΥΝΤΟΥΚΙ)
  • CARAMEL (ΚΑΡΑΜΕΛΑ)
  • AMARETTO (ΠΙΚΡΑΜΥΓΔΑΛΟ)

 

Espresso

 

Espresso coffee existed as a product more than 10 centuries before the coffee become popular as a beverage. The Espresso varieties appeared when coffee was first introduced, but only at the beginning of the twentieth century people began to prepare the beverage which is now known as espresso coffee.

In fact Espresso is originated in Milan, Italy in the early twentieth century and was originally the beverage that was produced manually, where its process was quite time consuming and for this reason the first Espresso machines were produced.

 

  1. ESPRESSO “QUEEN’S” (100% ARABICA)

  1. ESPRESSO “MOCHA” (80% ARABICA – 20% ROBUSTA)

  1. ESPRESSO “TOP CUP” (60% ARABICA – 40% ROBUSTA)

4. ESPRESSO ORIGIN

    • MEXICO ALTURA “SHG EP MUXBOL ESTATE

    • COLOMBIA SUPREMO “LA MESETTA”

    • NICARAGUA “MATAGALPA”

    • GUATEMALA “ANTIGUA SHB”

    • COSTA RICA “TARRAZU SAN RAFAEL”

    • SANTOS BRAZIL “YELLOW BOURBON”

    • KENYA AA “HONEY BUSH ESTATE”

    • TANZANIA KILIMANJARO AA

    • ETHIOPIA SIDAMO GR2 WASHED

kafes Hellafric ETHIOPIA

    • EL SALVADOR SHG “CAS NIBES”

kafes Hellafric EL SALVADOR

    • PAPUA NEW GUINEA

kafes Hellafric PAPUA

    • SANTA CRUZ “ESTATE GALAPAGOS”
    • JAMAICA “BLUE MOUNTAIN”

kafes Hellafric JAMAICA

    • KAANAPALI ESTATE COFFEE HAWAII MOCHA

kafes Hellafric HAWAI

    • SANTOS BRAZIL “MONTE ALEGRE”
    • MALAWI AA PLUS “PAMWAMBA”
    • CUBA WASHED ALTURA LAVADO
    • JAVA BLAWAN

kafes Hellafric JAVA

6. ΑΡΩΜΑΤΙΚΟΣ

  • CARAMEL (ΚΑΡΑΜΕΛΑ)
  • CHOCOLATE (ΣΟΚΟΛΑΤΑ)
  • CINNAMON (ΚΑΝΕΛΛΑ)
  • VANILLA (ΒΑΝΙΛΙΑ)
  • AMARETTO (ΠΙΚΡΑΜΥΓΔΑΛΟ)

7. ESPRESSO DECAFFEINATED

 

Instant Coffee

The instant coffee powder, is the product of coffee, in which when placed with hot water dissolves perfectly, releasing an enclosing fragrance.

It was invented in 1901 by the Japanese Satori Kato (Satori Kato), a scientist who worked in Chicago, USA. In 1938 instant coffee was presented to the trade and since then has spread worldwide in two varieties, "normal" and "decaffeinated" (decaffeinated). In 1965 a new method of preparing powdered instant coffee was invented, the "cold drying" (lyophilisation), which contributed significantly to the improvement of its quality. In the early 1980s instant coffee appeared in a variety of different flavors (approximately 100 worldwide) depending on the preferences of the inhabitants of each country, which are created by mixing different varieties of coffee in different roasting times.

 

  1. INSTANT COFFEE TCS-10
  2. INSTANT FLAVORED
  • VANILLA (VANILLA)
  • VANILLANUT (VANILLA – ΞΗΡΟΙ ΚΑΡΠΟΙ)
  • AMARETTO
  • IRISH CREAM (ΙΡΛΑΝΔΕΖΙΚΗ ΚΡΕΜΑ)
  • CHOCOLATE (CHOCOLATE)
  • STRAWBERRY (ΦΡΑΟΥΛΑ)
  • CHOCO RASPBERRY
  • CARAMEL (ΚΑΡΑΜΕΛΑ)
  • HAZELNUT (ΦΟΥΝΤΟΥΚΙ)

3. INSTANT DECAFFEINATED

 

Biological

Biological coffee is much more healthier than the conventional, since during cultivation no artificial chemical fertilizers are used. The moderate consumption of coffee may protect against type 2 diabetes, but also other chronic diseases.

75% of the world’s organic coffee comes from Latin America. There are many varieties and different blends of coffees like espresso, filter, even Greek organic coffee. The organic coffee, "has a more warm and special flavor." This is natural since more close attentions is payed to the seed without adding chemicals and preservatives, therefore giving a more authentic flavor.

 

  1. GREEK

  1. FILTER

  1. ESPRESSO

kafes espresso biologikos Hellafric

Beverages

  1. CAPPUCCINO
  2. CAFFECCINO MOCCA
  3. CAFFECCINO ΑΡΩΜΑΤΙΚΟΣ
  • HAZELNUT(ΦΟΥΝΤΟΥΚΙ)
  • CARAMEL (ΚΑΡΑΜΕΛΑ)
  • IRISH CREAM (ΙΡΛΑΝΔΕΖΙΚΗ ΚΡΕΜΑ)
  • CHOCOLATE (CHOCOLATE)
  • VANILLA (VANILLA)
  • AMARETTO

4. BITTER CHOCOLATE 

5. WHITE CHOCOLATE

6. CHOCOLATE DRINK (DOLCE Ή CLASSIC)

 

7. CHOCOLATE FLAVOURED

  • VANILLA NUT (VANILLA – ΞΗΡΟΙ ΚΑΡΠΟΙ)
  • CARAMEL (ΚΑΡΑΜΕΛΑ)
  • HAZELNUT (ΦΟΥΝΤΟΥΚΙ)
  • IRISH CREAM (ΙΡΛΑΝΔΕΖΙΚΗ ΚΡΕΜΑ)
  • STRAWBERRY (ΦΡΑΟΥΛΑ)
  • VANILLA (VANILLA)
  • AMARETTO