To obtain a tasty ‘espresso’ , creamy and full-bodied , with a well-balanced flavour we make a strict selection of raw materials, using high quality products for our blends.
Through a decennial experience of our tasters, each blend combines selected green coffees of two tropics, four different geographical areas, for an equilibrate mixture of their own typical features .
This will assure a constancy in taste , avoiding any possible consequent perceptible alteration due to the differences from lot to lot and from harvest to harvest.
The entire production process : roasting, blending up to grinding is strictly controlled for creating an excellent coffee.
From a chemical perspective, the caffeine content is 1.2% compared to 2.2% for Robusta, while the taste of Arabica is sweeter and more aromatic than Robusta, the latter being more bitter and woody but giving more body to the espresso.
Roasting is processed by very advanced facilities characterized by automatic checks to have an absolutely homogeneous bean roasting. After an adequate rest, a careful product selection follows to eliminate the imperfect beans which could alter the taste; the process ends with packaging and degustation to check the final result in the cup.
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