Espresso

Notes of chocolate, cream, hazelnut and honey. Bella Giana is built on natural Arabica from Brazil (Mogiana). Roasted medium-dark for a full body, thick crema and a sweet, chocolatey profile. Made for cappuccino and latte.

Chocolatey and nutty with a creamy body and low acidity. A natural Brazil from Fazenda Lagoa. Omni-roasted — a sweet espresso and a comforting filter alike. Natural processed at 900–1200 m in Minas Gerais.

Citric acidity with the sweetness of red and tropical fruit. Notes of peach, cream, tropical fruit and honey. Grown by smallholders at 1600–2400 m, fully washed — a juicy all-rounder.

Classic Antigua: cocoa and toffee, fresh orange zest, gentle spice and an almond finish. Omni-roasted for filter and espresso. From the high ground around Antigua (1450–1800 m), washed lots.

A classic Indian Arabica espresso from the Baba Budangiri hills: dense, sweet and spicy with notes of hazelnut, nougat and brown sugar. Low acidity, syrupy body.

Bold, creamy, uncompromising: 100% Robusta from Kodagu (Parchment AB). Notes of dark chocolate, molasses and spice with low acidity — perfect for espresso and milk drinks.

Our all-rounder for filter and café crema: 60% Brazilian Arabica (Fazenda Lagoa) and 40% Indian Robusta (Kodagu). Silky, low in acidity. Notes of nougat, hazelnut, cocoa and dried fruit.

Our all-rounder for filter and café crema: 60% Brazilian Arabica (Fazenda Lagoa) and 40% Indian Robusta (Kodagu). Silky, low in acidity, with notes of nougat, hazelnut, cocoa and dried fruit.