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A deliciously sweet scent, which goes well with coffee. It is reminiscent of freshly cut "Turkish honey", with its light walnut and almond flavour, and invites you to indulge. Refine this specialty with a pinch of cream!
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roasted coffee (100% Arabica)
When we talk about Turkish coffee we are not talking about a type of coffee or its place of origin, obviously Turkey does not have the right climate to grow coffee, instead we are talking about a traditional way of preparing coffee that requires very fine ground coffee, it must be as impalpable as icing sugar.
Turkish coffee is prepared in a copper and brass pot with a long handle. The more traditional preparation goes through several boilings, but in reality there are several. What is certain is that the coffee is not filtered, the most expeditious method involves putting water, ground coffee and possibly sugar into the jug (which in Turkey is called cevze and in Greece briki), bring everything to a boil , pour into the cups and wait a few moments for the sediment to settle before drinking. Another preparation method starts in the same way but recommends filling the cups only halfway using half of the coffee prepared and putting the pot back on the heat and bringing it to a boil again, when the coffee rises again you will finish filling the cups. Yet another method of preparation involves boiling water only, possibly with sugar, removing the pot from the heat at the first boil and adding the coffee powder, bringing it to the boil again, removing it from the heat and then putting it back on the heat and bring to a boil again. Yes, but how much coffee? It's up to you obviously, some recipes say one teaspoon for each cup you want to fill plus one, others even say two teaspoons per cup. However, Turkish coffee must be thick and creamy, some recommend adding a spoonful of cold water before serving in order to accelerate the deposit of the coffee powder on the bottom before pouring it into the cups, even if avoiding the coffee grounds in the cup risks to deprive ourselves of one of the components of the Turkish coffee ritual. More boiling obviously serves to obtain a more intense coffee, in many countries it is also customary to add spices, such as cinnamon or cardamom, obviously they are optional and if you like them they can be added from the beginning, these too, like coffee, must be ground very finely.
In Turkey just like in Ethiopia and why not? In Naples, coffee is a true ritual of sociality, there are various anecdotes about the traditions associated with it, for example the reading of the coffee grounds (caffeomanzia) carried out by observing the forms assumed by the remains of the coffee powder deposited on the bottom of the cup, this practice is part of the Turkish tradition but also of countries influenced by their culture such as the Balkans. In traditional weddings the bride prepares her best cup of coffee for the groom's mother, while the groom on her side must drink a cup filled with salt without hesitation. Since 2019 in Istanbul at the Turkish and Islamic Arts Museum there is a Turkish Coffee Museum where visitors can learn the most correct way to prepare it and receive a certificate. Turkish coffee is not exclusive to Turkey, in reality it is widespread in a large list of countries in the Arab world and the Balkans, in some of these it is called Turkish coffee, in others they have added their own nation instead, it is not surprising the did the Greeks who would never consume anything
A deliciously sweet scent, which goes well with coffee. It is reminiscent of freshly cut "Turkish honey", with its light walnut and almond flavour, and invites you to indulge. Refine this specialty with a pinch of cream!
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roasted coffee (100% Arabica)
The delicately soft aroma of chocolate and the sweetness of ripe oranges create an exceptional harmony when fused with this fragrant coffee. This creation is an absolute must.
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roasted coffee (100% Arabica), orange and chocolate flavours.
Decaf, full-bodied and aromatic Colombian coffee processed entirely by hand. This coffee impresses with its expressive aroma and voluptuous taste. Being caffeine-free, it is suitable for enjoying it at any time.
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roasted coffee (100% Arabica)
Our Colombia coffee has a very impressive and fruity aroma. The combination of fine acidity and body, typical of Colombia, makes it an ideally balanced and delicate coffee.
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roasted coffee (100% Arabica)
Chicory root, used as a coffee substitute, is a popular choice for those looking for a caffeine-free alternative. Chicory root is dried, roasted and ground for use in moka pots, just like traditional coffee. It has a rich, roasted flavor, with slightly bitter and earthy notes, similar to those of coffee, but with a natural sweetness.
chicory root
The coffee impresses with its slightly malty, nutty flavor with a citrus aftertaste. Different fragrance components are a guarantee for an incomparable taste. Soft and full-bodied that knows no comparison.
roasted coffee (100% Arabica)
Organic coffee, with a strong aroma, but at the same time floral. Well balanced between sweetness and elegant persistent acidity on the palate.
Ingredients: 100% organic Arabica coffee
Origin: Colombia
Natural, unroasted green coffee, top quality beans, fresh and aromatic taste. Also excellent in infusion, ideal for those who want to reduce daily caffeine consumption and keep fit.
green coffee (100% Arabica)
Particular coffee with that nutty aftertaste that persists on the palate leaving it pleasantly satisfied.
Ingredients: 100% Arabica coffee, aroma with walnuts.
Origin: Central America
Crystallized cane sugar stick suitable for any type of infusion, for a tea, an infusion or in an espresso coffee.
Coffee and pistachio, a truly successful combination, for an aromatic coffee to offer to friends to amaze their palate and imagination, or to give as a gift to surprise with taste and originality . The delicious nutty flavor of pistachio, combined with the full and smooth taste, will also thrill you! Take a short break and simply indulge in this special coffee flavour.
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roasted coffee (100% Arabica) pistachio flavouring
This type of coffee envelops the palate with a very delicate aroma, strongly reminiscent of chocolate, as well as light hints of hazelnut combined with a citrus flavor very delicate. In the aftertaste it becomes voluminous with fine caramel aromas. You absolutely must try this coffee!
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roasted coffee (100% Arabica)
The altitudes, the climate and the completely dried soil make this coffee strike with an exceptionally pleasant and full body, with a delicate acidity, a light hint of fruit and notes of chocolate and caramel.
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roasted coffee (100% Arabica)
This perfected coffee excels with its round body with a sparkling spiciness and a fine, chocolatey aftertaste. A must for any coffee enthusiast.
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roasted coffee (100% Arabica)
Cocoa flavored coffee, a indulgence done properly. Ideal for those who always want that "sense of I don't know what". Perfect to drink especially in the afternoon in company.
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roasted coffee (100% Arabica) cocoa flavourings.
In our search for superlative coffee quality, we came across these exceptional beans from Nicaragua. The spicy and almost creamy Nicaraguan coffee is sold mainly to Japanese and American coffee lovers.
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roasted coffee (100% Arabica)
Classic Italian coffee, an espresso for those who love a spicy and spicy taste experience, but don't want to give up the important basic sweetness. The ideal base for coffee specialties such as cappuccino or latte macchiato.
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roasted coffee (100% Arabica)
