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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)
Coffee is now an integral part of the Italian spirit even if it is obviously not an Italian product, only recently have the first cultivation attempts been started and for now they are limited to an area in Sicily.
So as not to offend anyone, let's say that if it is true that the city of coffee in Italy is, more or less officially, Trieste, there are two other cities that claim a leading role in the history of this drink so loved in our country, namely Venice and Naples. Why Trieste is the city of coffee is very simple, it is linked to the importance of its port, the ships that brought coffee landed here, the coffee exchange was born here and today the University of Coffee is located here, a center of excellence for the spread of coffee culture. The first coffee shops were born in Arab countries, in Europe the Turks brought it to Vienna in 1600, in Italy it was introduced to Venice by a botanist at the end of 1600. Initially it was sold in pharmacies but soon coffees began to spread, suffice it to think that already in 1750 Carlo Goldoni staged La bottega del caffè, in 1763 there were 200 in Venice. It didn't take long for it to spread to the other Italian regions and for it to also become a home drink. The spread was so rapid that it initially aroused distrust in the Church and, given the exciting effects, it was accused of being the devil's drink, but later, following the always valid maxim "if you can't beat them, ally with them", it was rehabilitated. And Naples? Italian coffee was invented in Naples, it takes inspiration from the Turkish method (as we said, they are the ones who brought coffee to Europe) but modifies it, the boiling water dripping on the powder is the Neapolitan invention and from this both the Moka and the espresso machine will originate. The invention of the espresso machine came in the mid-1800s and cannot be attributed with certainty to a single inventor. Espresso machines began to spread at the beginning of the 1900s, then home-made ones also arrived. In the meantime, Alfonso Bialetti had invented the Moka in 1933.
We Italians love our espresso very much and we contrast it with the insipid American coffee, we are convinced that we drink the best coffee in the world and given the social importance that the convivial ritual of coffee we feel offended if anyone raises doubts. In reality, true coffee connoisseurs warn us that in Italy in many cases we do not enjoy top quality coffee, not so much due to the quality of the imported blends but due to all too widespread inexperience in roasting and/or preparation. As a golden rule for judging the goodness of a coffee we could give the following: if you are forced to fill it with sugar because otherwise you only taste bitter and burnt there is something wrong with the coffee and/or with how it was prepared prepared. Another tip: if you buy it in beans and not already ground (it requires more work but for obvious reasons true enthusiasts prefer it that way) know that the beans must be light brown, often even a pale brown, if they are black or almost black. black means the roaster burned it. We have always talked about importing and possibly roasting here in Italy, but an all-Italian coffee? We are at the beginning, but we hope to spread it soon, farmers in the Terrasini area (municipality in the metropolitan area of Palermo) started planting the first plants only in the last decade, a century after the failed attempt abandoned in 1912 when a frost destroyed the first attempt at all-Italian coffee.
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.
Roasting ✅✅✅✅
Intensity ✅✅✅
Body ✅✅✅
roasted coffee (100% Arabica)
The best coffee beans from Central and South America, which are delicately roasted and flavored, create the perfect base for our Strawberry Cheesecake, which lends itself wonderfully as an accompaniment to your favorite desserts.
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 sugar stick suitable for any type of infusion, for a tea, an infusion or in an espresso coffee.
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)
The coffee from Tanzania leaves a fresh and floral aroma on the palate, with delicate acidity and medium body with an aftertaste of berries, sweet and full with an acidity fruity.
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100% arabica coffee
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)
Crystallized sugar stick suitable for any type of infusion, for a tea or for an infusion.
The pack of 10 pieces of crystallized sugar stick it is composed of 2 sticks of every taste, lemon, strawberry, blackberry, orange.
* Stick length 11 cm.
This exceptional Brazilian coffee specialty excels for its naturally delicate and harmonious aroma. Its delicate sweetness, as well as the persistent aftertaste, similar to chocolate, will drive every coffee lover crazy about this specialty. The long experience with sun-dried coffee can be experienced in a new way with every cup!
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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)
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
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)
Called "green gold" in Peru because it represents one of the country's main economic resources. This excellent coffee is unique. Its gourmet taste is a true delight for the palate of every coffee connoisseur. Its fine, floral, not fruity, but slightly spicy and full-bodied cup makes every sip a real experience. Peruvian coffee stands out for its unique, full, flowery taste and for refined palates.
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roasted coffee (100% Arabica)
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
Vanilla flavored coffee, appreciated delicate taste suitable for demanding palates and much appreciated by female customers. Pleasant to taste and smell, it leaves a pleasant vanilla aftertaste.
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roasted coffee (100% Arabica) vanilla flavourings.
Crystallized cane sugar stick suitable for any type of infusion, for a tea, an infusion or in an espresso coffee.
Exceptionally full taste, very little acidity combined with a strong aroma. This coffee is fruity, delicately herbaceous and has a rather strong body.
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roasted coffee (100% Arabica)
