The coffee roaster is near Torino and at the moment we distribute it only in Piemonte and Liguria, two regions in the north west part of Italy, through some sale agents: everyday they visit pizzeria, coffee bars and restaurants to supply the coffee, to test the coffee machine, to suggest the best way to get the best coffee. It’s a daily and customized work, and we are happy that in the recent years the best coffee bar and restaurant in the centre of Torino are using our coffee.
Green coffee comes in jute bags directly from the best plantations of Central America. Each plantation has its qualities, its strengths and its aroma. We get its blends by mixing these different types of coffee beans, each one with its own taste, aroma and body.
Our coffees derive from the finest crops of Arabica and Robusta. The Arabica is a high-quality, aromatic grown in mountainous areas at altitudes varying from 800 to 2000 meters above sea level. The Robusta grows at altitudes close to 500/600 meters above sea level. The Express, the final product, has a compact reddish brown cream, with a strong aromatic quality and frequent impressions of flowers and chocolate, the taste is not very bitter.
MILD ARABIC — 100% ARABICA
With the most sought and noble coffee we created the most important mix of our range: the Mild. It releases a scent of fruity acidity, with hints of ripe citrus essences, and an ineffable honey aftertaste, with aromas of herbs and flowers of high mountains.
CLUB ARABIC — 88% ARABICA + 12% ROBUSTA
The Club Arabic has a fine texture, sweet acidity mixed with pure cocoa aromas of toasted bread, toasted almonds, caramel and orange blossoms, and the aftertaste, lingering on the palate, releases flavours of oven cooked pears covered with dark chocolate.
OLD AMERICA — 65% ARABICA + 35% ROBUSTA
Strong bodied and hearty, mild acidity, flavours ranging from chocolate to almond marzipan; aftertaste recounts memories of dark chocolate with candied fruit essences.
MOKA ESPRESSO – 50% ARABICA + 50% ROBUSTA
Volcanic temper, firmly strong-bodied. It highlights flavours of toast and jam, totally free of acidity.
It looks very regular in roasting, darker in colour than the traditional coffee. The solid-bodied reveals a touch of cocoa purity that fades into a light vein of liquorice. The final aroma enriches the taste of almonds and hazelnuts in a twilight of fruity nuances. The organoleptic test results can mislead even the most experienced tasters, because the absence of caffeine is not easily identified.