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The creation of a blend.
The composition of the blend is the heart of every roasting. The most creative, more exciting, more secret but also to greater responsibility, all the economic choices and marketing depend upon the result that the mixture will once proposed to the public.
Are still many reasons that influence the choice of the roaster in the composition of a mixture of coffee, the first is the type of extraction which will be proposed in the coffee cup.
A blend of espresso is something completely different from one obtained with the Neapolitan coffee pot.
A steaming brewed coffee from a machine to filter offers the black drink in another variant.
And how we prepare our blends? What are the beans we choose?
Our structure allows us to select absolutely artisan coffees purchased from time to time, the complete manual control of the quality of each lot.
The following are the types that you can find in our roastery turning but our research, in order to find and propose specialties continues unabated even in the organic world.
SUMATRA LINGTONG ORGANIC: Organic Arabica coffee from 1500m height, from Lingtong County. It is
treated with natural demi-washed technique, absolutely free of fungicide and other chemicals. The Lingtong coffee is very valuable and not always available. It is a creamy and stout coffee with moderate acidity, plus chocolate, citrus after-taste.
ETIOPIA SIDAMO ORGANIC: it is originated from mountains of Eastern-West Ethiopia. It is the perfect flavour mingle of intensive, flowery peach, tropical fruits, and jasmine tea. This coffee is moderately acid and stout.
KENYA AAA: Top quality Arabica coffee cultivated in North Nairobi in 1650m height.
Complex flavour in the cup with moderate stoutness. Red wine after-taste with the hint of citrus. Its main characteristic is the fine acidity.
BRASILE SANTOS EXTRAFINO: Arabica coffee from Minas Gerias County. This coffee is treated with demi washed technique. It is stout enough. Moderate, mild acidity with strong cocoa bean influence. Strong, roasted, hazel-nut after-taste.
BLUE MONTAIN JAMAICA: The Rolls-Royce of coffees, the king of coffee. When you taste it, the flavour of rum mingling with other tropical flavours like vanilla, cocoa, almond, butter and fine tobacco-plant smell.
COSTA RICA SCACR: Arabica coffee selected by Speciality Coffee Association of Costa Rica, whose main aim is experimenting with the special coffees of Costa Rica. Exclusively the best coffees are recommended by them. Its flavour is balanced with the hint of raisin, plum, and blue-berry, plus the after-taste of butter and cocoa.
COLUMBIA SUPREMO: A stout arabica type from Narino County. In the cup, the main characteristic
of the Columbian coffees is revealed immediately: the balance of flavours.
The flavour of Mandarin orange and lemon is wonderfully balanced
by the fine chocolate taste.
CUBA SERRANO LAVADO: op quality arabica, typology: “Typica”, named Criollo locally.
From the mountains of Sierra Maestra, from the eastern part of Cuba.
Tobacco and chocolate flavour with roasted hazelnut after-taste.