A fine selection of 100% Arabica coffee coming from the areas of culture the most famous. This mixture is smooth and gentle by nature a perfect balance of rich notes with a unique taste and is characterized by delicate accents, low acidity, floral aroma, leaving a pleasant chocolaty aftertaste. The espresso is ideal for any time of day Suitable for bakeries and cafes gourmet dining.
Arabica and Robusta are carefully selected to meet this mixture to give it the best features of each variety. Mixture characterized by a roundness of flavor, it is found in the delicacy and at the same time the 'intensity of a coffee full-bodied, intense flavor. The palate reveals hints of chocolate with almond aftertaste. The presence in its interior of a small percentage of Robusta high quality ensures a cream and a persistent increase in the body without compromising the pleasantness. Ideal for making cappuccino.
The Classic Italian Espresso Blend. The friendliness typical of the best quality Arabica coffee is combined with the strong tones of the finest Robusta variety of backgrounds. The result is an aromatic espresso, full of flavor, body features a rich and spicy aromas enhanced by a seductive velvety cream. Ideal for bars, cafes, restaurants.
We have created this selection of raw coffee thinking palates who prefer a stronger aftertaste. A right combination of selected varieties of Arabica and Robusta allows you to get a coffee characterized by a larger body, a greater persistence of spicy tones and a generous cream.
The characteristics of the finest quality espresso coffee give hints of great intensity, the strong taste. A mixture able to emphasize the creaminess in the cup. Particularly suited to those who wish to receive a strong energy recharge. Ideal for preparing filter coffee and vending machines.
A clever combination of body and flavor suitable for a consumer in the coffee research lightness and taste. A mixture in which the low caffeine content leaves room for full aroma gently but firmly. Caffeine, already very present in high-quality coffee, is removed almost completely from the coffee still raw and certified by technologically advanced manufacturing, bringing it to a value less than 0.1%.
