AGIC  American Global Investment Corporation Sarlau


The total quality in coffee is our only mission, from the strictest selection of the best grain, the best conditions to store it, the finest roast, to the selection of the best packaging that keeps the flavor, aroma and freshness to the maximum. the customer receives it.
We want to defend the art of good coffee. Because we love a good cup of this simple but at the same time complex infusion, and we think it's worth to follow some basic tips to taste it as it deserves.
There is nothing like good coffee anytime of the day.
There are different varieties of coffee but the most consumed in the world are two: arabica and robusta. Arabica contains less caffeine and provides softer coffee with fruity aromas. The robust ones have more body, are somewhat more bitter, concentrate a greater amount of caffeine and are usually perceived as stronger of flavor.
Mixtures of both varieties can also be found in different proportions.
We could not describe something as special as coffee, but of that incredible aroma, body, acidity and of course not putting aside its special flavor.
Today, coffee is the second most consumed and important beverage after tea, so its quality and characteristics are highly valued when it comes to coffee, especially for its smell, taste and aroma, the latter is a quality complex process that determines the acceptance of coffee by consumers.
For this reason, to enjoy a good coffee, in the office, in the cafeteria, at home or with friends or as a family, four aspects should be taken into account in order to identify quality coffee.


Like a wine taster, we must first aspire to the smell of coffee. This aromatic characteristic is due to the caffeine oil, which is a volatile coffee distinctive, which is generally accentuated after grinding, leaving a pleasant sensation to the nose, and this is the first thing that a professional taster evaluates. And also mention that the various qualities of coffees have their respective aromas.


We can distinguish it by the tactile sensation caused by the density of the coffee in the mouth, its texture, viscosity, weight and thickness. Usually tall coffees have these characteristics, a good body, feeling great after having taken it, and this factor is related to the oils and substances that are extracted from the grains throughout your treatment. We can notice it more in the robust natural Arabic coffees.


The acidity goes hand in hand with the harvest, the higher the place where coffee is grown, the greater its acidity. It can be felt with the dryness produced by the coffee, the edge of the tongue and the back of the palate. We must emphasize that acidity is a positive quality in coffee, it is the expression of its liveliness, without it a coffee seems flat and with little personality.
The acidity denotes an attractive and enduring flavor, it is a desirable characteristic and a priority in the evaluation of the quality of the coffee.


The aroma, the body and the acidity, these three factors that determine the taste sensation of the coffee, that is why the professional tasters have subdividió them into primary Acid, Meloso, Vinoso, Soft, Bordo, Agriados. Etc.