To guarantee an espresso with truly exceptional characteristics in terms of body, crema and aroma, it is essential to create a classic blend of the finest available coffee beans. Our green coffees are selected from amongst the most prestigious in the world, coming predominantly from Africa and Central and South America.
The unmistakable aroma of our coffees is the result of an ancient and classic, but mostly elapsed, process called Wood Roasting. Each batch is roasted slowly and carefully by hand in beech wood fired equipment, following artisinal methods that ensure a consistent roast through to the heart of the coffee beans. Reaching temperatures of around 400ºF, we conserve the intense fragrance and natural properties of the coffee by cooling the beans quickly and rigorously using only fresh air.
This is one of the secrets of our tradition that makes our coffee blends so unique and unmistakable. Taking more time than during any other phase of the process,
we do the blending only after the roasting, resulting in blends that are precise and homogenous. Every single blend is comprised of 7 or 8 different
coffees carefully and proportionally mixed. This blending is done with extreme care and without compromise to always guarantee that our blends are of the highest
quality, and are perfectly balanced in taste, body and fragrance.